Cake, Batter, and Bowl

Individual Breakfast Pot Pies

Brunch Dishes

Individual Breakfast Pot Pies

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

Apricot Pecan Spiral Coffee Cake

My kitchen is currently overflowing with Pillsbury brownie mixes and refrigerated cookie dough. Don’t worry, I’m not just looking for a sugar high  - I’ve just started working on recipes for the 44th Pillsbury Bake-Off! Recipes are due April 20 and I encourage all my...

Apple Cardamom Crumble Muffins

Crisp air, gorgeous boots, warm layers, acorn and butternut squash, pumpkin spice lattes, and pumpkin beer all mean one thing – autumn is here! Fall has always been my favorite season for the aforementioned reasons and the fact that my birthday is in September and I...

Cornmeal Pancakes with Corn, Bacon, and Sun Dried Tomatoes

I’ve mentioned before that my mom teaches a high school culinary arts program. Her students have a few big national competitions coming up this summer, where they will be vying for scholarships to culinary school, and they recently held a really cool fundraiser at BOS...

Apple Coffee Layer Cake

I’ve often wondered why I’ve never seen a layered coffee cake. It just seems like stacking coffee cakes on top of each other would make the presentation so much more festive! I recently couldn’t help but try out this idea when I was baking a birthday treat for us to...

Fall Breakfast Hash with Cheesy Scrambled Eggs

Apolinaras and I recently traveled to Portland, Oregon, for my dear friend Britt’s wedding. Britt, Annika, and I were inseparable during college and whenever we’re together, it’s like nothing has changed - we had soooo much fun!  Britt and her new hubby Ben were just...

Egg, Bacon, Mushroom, and Goat Cheese Breakfast Sandwiches

Having just visited San Diego last fall for our friend Renee’s wedding, I decided to take it easy on the tourist attractions during this trip and instead use my time off from the conference to unwind. I slept in late, ate breakfast while enjoying the amazing views...

Berry Muffins

Apolinaras and I spontaneously headed to the grocery store a few weeks ago around 11pm to satisfy my sweet tooth, which is really rare for us. I usually just have a few chocolate chips if there are no treats in the house and I’m craving dessert, but that just didn’t...

Green Eggs and Ham

  Wednesdays have quickly become my favorite night to relax in front of the TV because I love Top Chef and have become addicted to Glee. I was so disappointed this week when Glee wasn’t on due to the World Series and the “Top Chef All Stars Dinner” was on instead...