Sausage Breakfast Pie with Crispy Potato Crust: Easy and Cheesy

There’s something truly magical about a warm, savory breakfast that brings people to the table—no alarms needed, just the smell of something good baking in the oven. This Hearty sausage breakfast pie with Crispy Potato Crust is one of those meals that turns a regular morning into a cozy occasion. It’s the kind of dish that feels like a gentle nudge to slow down and savor a moment before the day takes off. Whether you’re feeding a sleepy Sunday brunch crowd or prepping something hearty for busy weekday mornings, this breakfast pie is a winner every time.

Instead of using a typical pie crust, this recipe features a golden brown layer of buttery, shredded potatoes baked into a crispy base that’s reminiscent of your favorite diner-style hash browns. It gives the dish a rustic charm, and even better, it makes each slice sturdy and satisfying. You won’t miss the flour-based crust one bit. The contrast of textures between the crisp potato shell and the creamy egg filling is exactly what makes this dish so special.

The filling is where things really get irresistible. It’s a savory mix of Italian seasoned ground sausage, rich and fluffy eggs, and not one, but two types of melty cheese: sharp cheddar and smooth Monterey Jack. The combination gives you the perfect balance of bold flavor and comforting creaminess. A handful of finely chopped scallions brightens up every bite, cutting through the richness with a bit of freshness and just a touch of oniony zip.

This recipe came about one morning when I realized I didn’t have a store-bought pie crust on hand but did have a bag of potatoes and a few breakfast staples. I decided to improvise, grating the potatoes, mixing them with butter and seasoning, and pressing them into a pie plate. After baking them to golden perfection, I poured in the egg mixture, and the result was even better than I imagined. Now it’s become a go-to favorite in my house. My family loves it, my guests always ask for the recipe, and I love how easy it is to prep in advance.

It’s rustic and hearty, yet elegant enough to serve at brunch with friends. You can keep it simple or dress it up with your favorite add-ins. And best of all, it reheats beautifully. This breakfast pie brings together everything you love about a big breakfast—eggs, sausage, cheese, potatoes—and bakes it all into one satisfying dish.

Why You’ll Love This sausage breakfast pie Recipe

1. It’s Ridiculously Delicious and Filling

From the crispy potato crust to the cheesy, savory filling, every bite is comforting and flavorful. The seasoned sausage gives the dish a bold, meaty flavor that pairs beautifully with the creamy eggs. The cheddar brings a little sharpness, while the Monterey Jack melts into gooey, irresistible goodness. It’s the kind of dish that makes you close your eyes for a second after the first bite.

2. It’s Made with Simple, Real Ingredients

This recipe is built on basic ingredients you probably already have in your kitchen: potatoes, eggs, sausage, cheese, and scallions. There are no complicated steps or fancy tools involved. It’s honest food, made from scratch, and completely doable—even if you’re not super confident in the kitchen.

3. Great for Make-Ahead Meals and Meal Prep

Because it stores and reheats so well, this breakfast pie is ideal for meal prep. Bake it on the weekend, slice it into portions, and have breakfast ready to go for the next few days. It’s just as delicious reheated, making it a convenient option for busy mornings when you don’t have time to cook from scratch.

4. Kid-Friendly and Crowd-Pleasing

This dish hits all the right notes: it’s cheesy, flavorful, and hearty without being overwhelming. Kids love it. Adults love it. It’s easy to cut into clean slices, which makes serving a breeze whether you’re hosting brunch or packing it into lunchboxes.

5. Customizable for Any Diet or Preference

You can easily make this recipe your own. Don’t eat pork? Use chicken or turkey sausage. Want to sneak in more veggies? Toss in some spinach or diced peppers. Watching your fat intake? Swap in half-and-half for the heavy cream. The base recipe is flexible and forgiving, which is great for cooks who like to experiment.

6. A Beautiful Balance of Texture and Flavor

The crispy potato crust is really what elevates this dish. It’s crunchy and buttery, a perfect contrast to the soft, fluffy filling. The bits of sausage throughout add bursts of bold flavor, while the scallions provide just the right amount of brightness. Each bite has a little bit of everything, which makes it so satisfying to eat.

Health Benefits of this sausage breakfast pie

While this breakfast pie is comforting and rich, it also brings some notable nutritional benefits to the table—especially when you pay attention to quality ingredients and portion size. You can absolutely enjoy this dish as part of a balanced lifestyle. Let’s break down what makes it both hearty and nourishing.

1. High in Protein to Keep You Energized

Between the sausage, eggs, and cheese, each serving of this pie is packed with protein. This is a huge win for breakfast, as protein helps stabilize blood sugar, keeps you full for longer, and supports muscle repair and growth. Starting your day with protein can also help reduce mid-morning snack cravings.

2. Contains Healthy Fats for Satiety

Yes, this recipe includes butter and heavy cream, but in moderation, those fats help give the dish its creamy texture and satisfying richness. Fat is essential for absorbing certain vitamins, supporting brain health, and keeping you full. You can always lighten it up by using less cream or opting for low-fat cheese, but don’t shy away from the good fats here—they contribute both flavor and fullness.

3. Potatoes for Complex Carbs and Fiber

Potatoes often get a bad rap, but they’re a great source of complex carbohydrates, especially when you use them in whole, unprocessed form like we do here. They provide fiber, potassium, and vitamin C, and they’re naturally gluten-free. When shredded and baked into a crust, they add texture and nourishment to the dish.

4. Scallions and Add-Ins Offer Micronutrients

Scallions may seem like a small touch, but they bring a fresh flavor and a dose of vitamins A and C. If you want to boost the nutritional value even more, you can add chopped vegetables like spinach, bell peppers, mushrooms, or tomatoes. They’ll not only add color and flavor but also contribute important vitamins, antioxidants, and fiber.

5. A Balanced Start to Your Day

This sausage breakfast pie includes all three macronutrients—protein, carbs, and fat—in a well-rounded way. This balance is key for keeping your energy levels stable and your hunger in check. Compared to sugary cereals or carb-heavy pastries, this kind of savory, protein-rich breakfast can help you feel more grounded and focused throughout the morning.

Preparation Time, Servings, and Nutritional Information

Total Preparation and Cooking Time

• Prep Time: 20 minutes
• Cook Time: 55–60 minutes (30 minutes for crust, 30 minutes for filling)
• Total Time: 1 hour and 20 minutes (including cooling time)

Servings

• Yield: Serves 6 generous slices
• Serving Size: One slice (approximately 1/6th of the pie)

Nutritional Information (Per Serving – Estimate)

• Calories: 410
• Protein: 21g
• Carbohydrates: 18g
• Fat: 30g
• Fiber: 2g
• Sugar: 1g
• Sodium: 570mg

These values can vary slightly depending on the brand of sausage and cheese used. For a lighter version, you can use turkey sausage and reduce the amount of cheese or opt for reduced-fat versions.

Ingredients List of this sausage breakfast pie

For the Crispy Potato Crust

• 3 cups raw shredded potatoes – Russet or Yukon Gold potatoes work best for a crispy texture. Be sure to squeeze out excess moisture before using.
• 4 tablespoons unsalted butter, melted – Adds flavor and helps the crust crisp up nicely in the oven.
• Salt and pepper, to taste – Season generously for the best flavor. Potatoes need a bit of salt to really shine.

For the Savory Filling

• 8 ounces seasoned Italian ground sausage – You can use turkey or chicken sausage for a leaner option. Make sure it’s fully cooked before mixing into the filling.
• 6 large eggs – These create the structure of the filling, binding everything together into a fluffy, sliceable base.
• 1/4 cup heavy cream – Adds richness and a silky texture to the egg mixture. You can substitute half-and-half or whole milk if preferred.
• 1 cup shredded cheddar cheese – Offers sharp, bold flavor and melts beautifully into the egg mixture.
• 1 cup shredded Monterey Jack cheese – Milder and creamier than cheddar, it balances the sharpness and adds a smooth melt.
• 2 scallions, finely chopped – Brings freshness, color, and a light onion flavor to each bite.
• Additional salt and pepper, to taste – Season the filling to bring out all the savory notes.

In the following section, we’ll walk through the complete, step-by-step instructions so you can make this breakfast pie confidently, even if you’re new to cooking. You’ve got this!

Step-By-Step Cooking Instructions

This sausage breakfast pie recipe breaks down into three simple parts: preparing the crust, cooking the filling, and assembling and baking the final dish. Each step is straightforward, and I’ll walk you through it in detail with tips to help you feel confident, even if this is your first time making a breakfast pie.

Step 1: Preheat the Oven and Prepare Your Equipment

Before you start prepping ingredients, go ahead and preheat your oven to 375°F (190°C). You want it nice and hot so the potato crust can begin crisping right away once it goes in.

Next, grab a 9-inch pie plate. If you’re using a glass or ceramic dish, make sure it’s oven-safe. Lightly coat it with nonstick spray or brush it with melted butter to prevent sticking. Set it aside.

Step 2: Make the Potato Crust

The crust is the base of the dish, both literally and flavor-wise. It should be golden and crisp, sturdy enough to hold the filling, and full of rich, buttery potato flavor.

Start by peeling and shredding your potatoes. You’ll need about 3 medium potatoes to get 3 cups of shreds. Use a box grater or food processor with a grating attachment.

Once shredded, it’s absolutely essential to remove as much moisture as possible. Place the shreds in a clean kitchen towel or several layers of paper towels, then squeeze—really squeeze—until no more water drips out. This step ensures your crust gets crispy instead of soggy.

Transfer the drained shredded potatoes to a large bowl. Add the melted butter, then season generously with salt and pepper. Use a fork or your hands to mix it all together, making sure every strand is coated.

Now, press the mixture into the prepared pie plate. Use your fingers or the bottom of a measuring cup to press the potatoes into an even layer across the bottom and up the sides. Don’t worry if it doesn’t look perfect—just make sure there are no big gaps.

Place the pie plate into the preheated oven and bake the crust for 25 to 30 minutes, or until it’s golden brown around the edges and starting to crisp up. If it looks like it’s browning too quickly in some spots, rotate the dish halfway through baking.

Once it’s done, remove the crust from the oven and let it cool slightly while you prepare the filling.

Step 3: Cook the Sausage

While the crust is baking, you’ll cook the sausage. Set a medium skillet over medium-high heat and add the ground sausage.

Break it up with a wooden spoon or spatula as it cooks. Stir occasionally to ensure even browning and cook until it’s fully browned and no longer pink. This should take about 6 to 8 minutes, depending on your stove.

Once cooked, transfer the sausage to a plate lined with paper towels to drain off any excess grease. Let it cool for a few minutes—you don’t want it to scramble the eggs when you mix everything together.

Step 4: Whisk Together the Egg Mixture

In a large mixing bowl, crack in the six eggs. Add the heavy cream, then season lightly with salt and pepper. Use a whisk or fork to beat the mixture until smooth and evenly combined.

Next, fold in the shredded cheddar and Monterey Jack cheeses. Add the chopped scallions and cooked sausage. Stir everything together gently until the filling is fully combined.

If you like, you can taste a tiny spoonful of the mixture (just make sure the sausage is fully cooled and cooked through first) to adjust the seasoning. Add a pinch more salt or pepper if needed.

Step 5: Assemble the Pie

Now that your crust is ready and your filling is mixed, it’s time to bring everything together.

Pour the sausage and egg mixture into the baked potato crust. Use a spatula to spread it out evenly and make sure the filling reaches all corners of the crust. If a bit of cheese clings to the bowl, don’t let it go to waste—scrape it in!

Gently tap the pie plate on the counter a couple of times to release any air bubbles.

Step 6: Bake the Pie

Place the assembled pie in the oven (still at 375°F) and bake for 30 to 35 minutes. You’re looking for the eggs to be fully set in the center and the top to be lightly golden.

To test doneness, insert a toothpick or knife into the center—it should come out clean with no raw egg clinging to it.

If the edges of your crust are browning faster than the filling is setting, you can tent the pie with foil partway through baking. Just lay a loose piece over the top to shield it from direct heat.

Step 7: Cool and Serve

Once the pie is baked through, remove it from the oven and let it cool for about 10 to 15 minutes. This step is important because it helps the pie firm up, making it easier to slice cleanly.

Cut into six wedges and serve warm. Each slice is packed with flavor and holds together beautifully. You can garnish with extra scallions, a dollop of sour cream, or a dash of hot sauce if you like.

How to Serve this sausage breakfast pie

This breakfast pie is versatile and can be served in a variety of ways, depending on the occasion or time of day.

Serve It for Brunch

Pair each slice with a light, refreshing side like a green salad with lemon vinaigrette or a fruit salad of fresh berries, oranges, and mint. Add a pot of herbal tea or fresh-squeezed orange juice and you’ve got a beautiful brunch spread.

Make It the Star of a Breakfast Buffet

If you’re hosting a breakfast gathering, serve this pie alongside other breakfast classics like turkey bacon, roasted potatoes, and scrambled eggs. It also works great with whole wheat toast and fruit preserves.

Slice and Pack for On-the-Go

Wrap individual slices in foil or store in reusable containers to take with you to work or school. It reheats quickly in the microwave or oven and makes a satisfying mid-morning meal.

Pair with Sauces or Condiments

Serve each slice with salsa, sour cream, or a spoonful of Greek yogurt for added tang. A sprinkle of chives or fresh parsley on top adds color and freshness.

Pairing Suggestions for this sausage breakfast pie

This dish is hearty enough to stand on its own, but here are a few great sides and beverages to serve with it to round out your meal.

Beverage Pairings

• Hot coffee or tea: A rich black coffee or robust English breakfast tea pairs wonderfully with the savory flavors of this dish.
• Fresh juice: Orange, apple, or grapefruit juice bring brightness and acidity that balance the richness of the pie.
• Smoothies: A green smoothie with spinach, banana, and almond milk is a refreshing contrast.

Side Dish Pairings

• Light greens salad: Toss arugula or mixed greens with lemon juice, olive oil, and a pinch of salt for a crisp and simple side.
• Fresh fruit salad: Berries, melon, or citrus segments complement the savory sausage and cheese.
• Roasted vegetables: Add more nourishment to the plate with a medley of roasted asparagus, mushrooms, or cherry tomatoes.

Bread and Toast Pairings

• Whole grain toast: Add fiber and crunch with a side of seeded or whole grain toast.
• Buttered English muffins: Serve with jam, honey, or even a slather of cream cheese for a sweet-savory contrast.
• Warm flatbread or pita: A fun twist that pairs especially well if you add Mediterranean sides.

Storage, Freezing & Reheating Instructions

This breakfast pie stores exceptionally well, making it a great choice for meal prep or leftovers.

Storing in the Fridge

Allow the pie to cool completely, then cover tightly with foil or transfer individual slices to airtight containers. Store in the refrigerator for up to 4 days.

Freezing Instructions

You can freeze the pie either whole or in slices.

• To freeze whole: Let the baked pie cool, wrap it tightly in two layers of plastic wrap, then a layer of foil. Freeze for up to 2 months.
• To freeze slices: Wrap each slice individually in plastic wrap and store in a freezer-safe container or bag.

Reheating Instructions for this sausage breakfast pie

• Microwave: Place a slice on a microwave-safe plate and heat on high for 1 to 2 minutes, until warmed through.
• Oven: Preheat oven to 350°F, place slices on a baking sheet, and heat for 10–15 minutes.
• Avoid sogginess: To keep the crust crispy, use the oven or toaster oven instead of the microwave when possible.

Common Mistakes to Avoid in this sausage breakfast pie

Even though this recipe is beginner-friendly, a few common missteps can affect your final result. Here’s what to watch out for.

1. Not Squeezing Moisture from the Potatoes

Excess water in the shredded potatoes will make your crust soggy instead of crispy. Always take the time to squeeze them thoroughly before pressing them into the pie dish.

2. Underseasoning the Crust

Potatoes are bland without enough seasoning. Don’t be afraid to season with salt and pepper, and consider adding garlic powder, paprika, or a pinch of cayenne for extra flavor.

3. Overcooking the Sausage

Keep an eye on the sausage while it’s cooking. Overcooked sausage can become tough and dry. Remove it from heat as soon as it’s browned and cooked through.

4. Overfilling the Pie Plate

Make sure not to fill the crust too close to the top edge. The egg mixture will puff up as it bakes and can overflow if overfilled. Leave at least 1/4 inch of space at the top.

5. Not Letting the Pie Rest After Baking

Cutting into the pie right away will cause it to fall apart. Let it rest for 10–15 minutes before slicing so the filling can set.

Pro Tips of this sausage breakfast pie

Mastering this recipe is simple, but a few expert tips will take your breakfast pie from great to absolutely unforgettable. Whether you’re a seasoned cook or just starting out in the kitchen, these little tricks will help you get the best flavor and texture every single time.

1. Use a Cheese Blend for More Flavor

While cheddar and Monterey Jack are a fantastic combo, don’t be afraid to play around with other cheeses. A sharp white cheddar adds a bolder flavor, while a bit of mozzarella makes it extra gooey. For a smoky twist, try smoked gouda or a dash of grated Parmesan.

2. Parbake the Crust for a Crisper Texture

If you love a super crispy crust (and who doesn’t?), consider parbaking the crust a bit longer—up to 35 minutes instead of 30. Just keep an eye on the edges. The crispier the crust before the filling goes in, the better texture you’ll get at the end.

3. Let the Sausage Cool Before Mixing

Adding hot sausage directly into the egg mixture can start to cook the eggs prematurely, which you don’t want. Let the sausage sit for at least 5 minutes after cooking before mixing it in. This helps everything come together smoothly.

4. Customize with Herbs and Spices

Adding a pinch of dried thyme, rosemary, or Italian seasoning to the egg mixture brings an extra depth of flavor. Fresh parsley, basil, or dill sprinkled on top before serving can brighten up the dish beautifully.

5. Grate Your Own Cheese

Pre-shredded cheese is convenient, but it often contains anti-caking agents that prevent it from melting as smoothly. For best results, grate your own cheese from a block. It only takes a few extra minutes and makes a big difference in melt and flavor.

6. Try a Muffin Tin Version for Grab-and-Go Portions

Want to turn this into a portable breakfast? Use a greased muffin tin instead of a pie dish. Press a little potato into each well, bake the crusts, then fill and bake again. You’ll have mini breakfast pies that are perfect for freezing or packing.

7. Rest Before Serving for Cleaner Slices

Allowing the pie to cool slightly after baking will help it set and make slicing easier. For neat slices that hold their shape, wait at least 10 to 15 minutes before cutting into the pie.

8. Double the Recipe for Meal Prep

If you’re already making one, it’s not much more work to make two. Double the recipe and freeze one for later. It’s a smart way to stock your freezer with a delicious, ready-to-go breakfast that feels like a treat every time.

Frequently Asked Questions (FAQs)

Can I use store-bought shredded potatoes?

Yes, you can absolutely use store-bought shredded potatoes, such as hash browns, as a shortcut. Just make sure they are thawed completely and patted dry with paper towels to remove excess moisture. Some pre-shredded varieties come seasoned, so adjust your salt and pepper accordingly.

Can I use a different kind of meat?

Definitely. This recipe is very adaptable. Ground turkey sausage, chicken sausage, or even crumbled beef bacon or turkey bacon all work beautifully. Just make sure to cook your protein thoroughly before mixing it into the filling.

What if I don’t eat meat?

You can still enjoy a delicious meatless version of this pie. Try sautéed mushrooms, spinach, or bell peppers in place of the sausage. You could also use a plant-based sausage alternative for a similar flavor and texture.

Can I make this recipe gluten-free?

Yes. The ingredients used in this recipe are naturally gluten-free, as long as you check your sausage and cheese labels to be sure they don’t contain hidden gluten. Always read labels if you’re cooking for someone with celiac disease or gluten sensitivity.

How do I prevent a soggy crust?

The key to a crispy crust is removing moisture from the potatoes and parbaking them until golden before adding the filling. Also, avoid adding raw or overly wet vegetables directly into the pie—sauté them first to release moisture.

Can I prep the pie the night before?

Absolutely. You can make the crust and even mix the filling the night before. Store them separately in the fridge, then assemble and bake in the morning. Or, bake the entire pie the night before and simply reheat it the next day.

How do I know when the pie is fully baked?

The pie is done when the center is set and doesn’t jiggle when you shake the dish gently. A toothpick or knife inserted into the middle should come out clean. If the edges are done but the center is still a bit soft, cover the pie loosely with foil and bake for 5–10 more minutes.

Can I freeze the pie unbaked?

It’s not recommended to freeze the raw eggs and potatoes together, as the texture can change. For best results, bake the pie first, let it cool, then freeze. You’ll get a much better final texture when reheated.

Is it okay to use milk instead of cream?

Yes, you can substitute whole milk or half-and-half for the heavy cream. Just keep in mind that the filling may be slightly less rich and creamy, but it will still be delicious.

What sides go best with this pie?

A crisp green salad, fresh fruit, or roasted vegetables are great companions to this savory breakfast pie. For something heartier, serve with turkey bacon or whole-grain toast on the side.

Conclusion & Call to Action

If you’re searching for a breakfast that’s comforting, filling, and easy to make, this sausage breakfast pie with Crispy Potato Crust is the answer. With its crispy golden crust, creamy egg filling, and cheesy goodness in every bite, it’s a dish that brings smiles to the table and warmth to your morning.

What I love most about this recipe is how it effortlessly walks the line between indulgent and practical. It feels like a special treat, yet it’s simple enough to whip up on a regular basis. Whether you’re serving it to guests on a cozy weekend or slicing it into portions for weekday meal prep, it just works. It’s that good.

The best part? You don’t need any fancy ingredients or special equipment. Just a few basic kitchen staples and an hour of your time will reward you with a wholesome, crowd-pleasing breakfast that’s packed with flavor and texture.

So now it’s your turn. Grab those potatoes, whisk those eggs, and get ready to enjoy one of the most satisfying breakfasts you’ve ever made. I can’t wait to hear what you think.

If you try this recipe, let me know how it turned out! Drop a comment below, tell me about your favorite customizations, or snap a photo and tag me on social media. I love seeing your creations and hearing how you made the recipe your own.

Happy cooking—and even happier eating!

Print