Deep Dish Breakfast Pie

Southern Style Egg Bake

Rarely do I have, er, take time to experiment with a breakfast meal, take photos and remember to write down the recipe. This weekend I did just that in remaking a classic casserole I have made numerous times before, but this time in a deep round casserole rather than a shallower, oblong one. It was fun to see the results.

The photos show how it came out of the oven however, the recipe reflects what I will do next time, and there will be a next time. How did I change it from my original notes? First, I cut back on the cream as the egg mixture was too liquid and took too long to set. Second, I tweaked the salt content as knowing the sausage and bacon contained sodium, I added very little to the eggs and it needed more. And lastly, I reduced the oven temperature during cooking as from experience, I know a deep-dish quiche takes longer time to cook than my normal egg casserole. I also added a bit of cornstarch to the cream which in the past helped firm up a custard without created a tough, sagging egg filling.  Enjoy!

Southern Deep Dish Breakfast Pie
4 servings

1 -8 oz can Crescent rolls
1 -6 inch length smoked sausage
1/4 cup diced red bell pepper
1/3 cup half-and-half
1  teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne
2 scallions, diced
1 teaspoon minced fresh oregano
5 eggs
1 cup shredded cheese (I used mild Cheddar and Fontina)
minced cooked bacon, if desired
1 small ripe tomato, sliced into 4 cross-sections

Preheat oven to 400 degrees F.

Dice the sausage into quarter-inch cubes. Heat a small saute pan over medium heat and add the sausage. When sizzling, add the bell pepper cooking until sausage browns and peppers are wilted. Remove and set aside.

Very lightly spray a 2-quart casserole with cooking spray, bottom and sides. Place half of the crescent dough (4 triangles making 1 square) into the bottom and pinch seams to close any openings. Separate the remaining 4 triangles and press along the sides of the casserole making sure each edge meets with the square in the bottom of the casserole. Pinch seams to close. Stretch if needed the dough up the sides. Allow the four ends to hang over the edge.

In a bowl, whisk the cornstarch with about 3 tablespoons of the the half-and-half until blended, then whisk in the remaining half-and-half. Whisk in the salt, pepper, cayenne, scallions and oregano followed with the eggs until smooth.

Place the sausage mixture into the casserole followed with the cheese and bacon if desired. Pour the egg mixture on top. Place the four slices of tomatoes, preferably in between the overhanging ends of dough. Pull the ends of the dough to the middle of the pie.

Place a piece of foil loosely over the top and place casserole in the center of the oven. Bake for 20 minutes. Reduce heat to 350 degrees and cook 10 minutes. Remove foil and cook 5 to 10 minutes until center is set and crust is brown.

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