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

Red Bean Paste Stuffed French Toast

I’ve been trying to work on clearing out the clutter from our pantry and recently found a lonely can of red bean paste hidden away in the very back corner. How did I forget about such a treasure? It jumped into our cart at HMart a few months ago, and I was originally...

Egg and Potato Squares with Gruyere, Asparagus, and Mushrooms

Happy New Year! Did anyone else make any foodie resolutions? My goal last year was to get my blog up and running, and I remember spending the first few weekends in January designing the header and side bars for my little site. This year I just want to continue...

Fajita Frittata

My mom used to make breakfast for dinner every Thursday night when I was growing up and I always looked forward to it. Really, is there anything better than a big plate full of cheesy eggs, pancakes with melted butter and maple syrup, and fruit salad? I would love to...

Nutella Gingerbread Scones

We currently have a bunch of cookies in our snack drawer at work, and lately I’ve been reaching first for the gingersnaps dipped in chocolate. They are just so good! Then the other day I had a light bulb moment - you know what would be even better? Gingersnaps topped...

Banana Bread French Toast Kabobs with Strawberries and Pineapple

Apolinaras and I celebrated our 5 year wedding anniversary yesterday! I will restrain myself from being too mushy, but I will say I am thankful every day to be married to such incredible partner. He balances me out, reminds me what really matters, supports my...

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...

Golden Raisin Almond Crumble Muffins

Apolinaras and I have a similar outlook on life and agree on all major issues that couples tend to fight over (family, money, politics, etc), but sparks always fly over desserts! I like to indulge in treats laden with butter and sugar since I don’t bake very often and...

Mango Coconut Muffins

Today is Apolinaras’ birthday! He actually doesn’t have much of a sweet tooth and is one of those weirdos who will take all the frosting off his cupcake before eating it. He also prefers fruity ice creams instead of the over-the-top decadent versions I enjoy (Chubby...