Individual Breakfast Pot Pies

I’ve been waking up a couple hours earlier than Apolinaras on the weekends lately. My grumbling tummy and earlier bed time (pregnancy can be exhausting!) are to blame. I’ve been putting the time to good use though. First, I devour a bowl of cereal or some yogurt and fruit while catching up on one of my favorite reality shows that Apolinaras can’t stand. Then I head into the kitchen and cook up a special breakfast for the two of us. Sometimes it’s French toast or pancakes, but more often than not, eggs are on the menu.

Last weekend, my little French onion soup bowls caught my eye, and I decided it would be fun to attempt to make individual breakfast pot pies. This was a bit of an experiment, because I was worried the eggs and puff pastry tops would need to be baked for different periods of time, but luckily they turned out beautifully! I filled the dishes with onions, mushrooms, red pepper, and spicy Andouille chicken sausage, and then poured a cheesy egg mixture on top. Then I topped them with buttery flakey puff pastry dough. Apolinaras was pretty happy to wake up to such a yummy breakfast, and they also reheated wonderfully the next day. Time to start thinking about what to make this weekend!

Individual Breakfast Pot Pies
Printable Recipe

Ingredients:

Filling:
2 tablespoons olive oil, divided
1 yellow onion, chopped
10 ounces baby bella mushrooms, sliced
1 large red pepper, chopped
1 pound Andouille chicken sausages, chopped
12 large eggs
1/2 cup milk
1 teaspoon salt
1 cup shredded sharp cheddar cheese

Puff Pastry Topping:
1 17.3-ounce package frozen puff pastry sheets, thawed according to package instructions
1 large egg
1 tablespoon water

Directions:
Heat olive oil in a large nonstick skillet and sauté onions, mushrooms, and red pepper for 8 to 10 minutes over medium heat or until tender; drain well and place in a large bowl. Add sausages to a clean pan with the remaining 1 tablespoon olive oil and saute sausages for 6 to 8 minutes over medium heat or until browned; add sausages to the bowl with the veggies and mix well. Evenly distribute filling among 6 oven-safe greased individual pot pie dishes (my dishes held 1 3/4 cups water each, and they were about half way full when I distributed the filling). Place eggs, milk, and salt in a large bowl and whisk until smooth. Stir in cheese. Evenly pour egg mixture on top of the filling in each pot pie dish (my dishes were about 3/4 full).

Heat oven to 350°F. Roll out puff pastry and cut to fit over the 6 dishes (I used 3/4 of the package). Place cut puff pastry on top of the dishes. Whisk egg and water together in a small bowl; brush egg wash evenly over the puff pastry and poke a few holes in the top of each puff pastry with a toothpick. Bake at 350˚F for 25 to 30 minutes or until crust is golden brown and eggs are set; let rest 5 to 10 minutes before serving. Makes 6 servings.

Nutrition: 613 calories, 40.5g fat, 1.6g fiber, 35.8g protein per serving
Cost: $2.13 per serving

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13 Responses to Individual Breakfast Pot Pies

  1. shannon says:

    ooh, this is genious! would love to wake up to this :) what time’s breakfast saturday? ;)

  2. Michelle says:

    This looks like an awesome breakfast to wake up to!

  3. Ranjani says:

    Ooh, I especially love using the soup bowls for this. I’m always looking for more ways to use mine

  4. joanne says:

    I don’t think Apolinaros must mind you getting up earlier on the weekends TOO much if he gets to wake up to these! Delicious!

  5. Breakfast pop pies are an awesome idea! I love waking up earlier in the weekends too, to prepare a leisurely breakfast.

  6. brandi says:

    i love this idea! weekend breakfasts are our favorites – i’ll have to try this soon.

  7. dani says:

    what a great idea!!!! i might steal it :p

  8. Blond Duck says:

    Those look adorable! I never thought of breakfast pot pies!

  9. elly says:

    This is an awesome idea. I love all the ingredients you used in the eggs, and who can say no to pot pie for breakfast?! Um, no one.

  10. grace says:

    add this to the long, long list of potential puff pastry uses! incidentally, i have soup crocks just like yours!

  11. Sandi says:

    That looks amazing. I love breakfast food. It’s my favorite meal on the weekends when I have time to cook. I am definitely adding this to my list.

  12. Mom says:

    Kerstin,
    They look delicious!
    I might even enjoy this as much as I enjoy pancakes.
    Love, Mom

  13. Megan says:

    I love this idea! I’m impressed you’re so productive in the mornings… even pregnant!

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