My Mom’s Sausage Breakfast Pie

 My Mom’s Sausage Breakfast Pie

I love this breakfast pie. It’s kind of like a quiche but instead of a dough crust, it has a delicious crispy crust made from Parmesan cheese. You’ve probably heard of Bisquick’s  “Impossible Pies,” they’ve been out there for more than 25 years. But this is my Mom’s made-from-scratch-recipe that she was making long before those came out. I’ve made all those “Impossible pie” recipes you find out there, and I’ve come to the conclusion that there’s just no comparison.  My Mom’s breakfast pie is so much better.

My Mom’s Sausage Breakfast Pie

1 tablespoon butter, room temperature

3 tablespoons finely grated Parmesan cheese

2 cups shredded Gruyère cheese 

1 pound bulk breakfast sausage

4 scallions, minced

1/2 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon pepper

1/4 teaspoon salt

1 cup half-and-half

4 large eggs, lightly beaten

2 tablespoons butter, melted

2 teaspoons Dijon mustard

1/8 teaspoon ground nutmeg

Cook sausage in large nonstick skillet over medium heat, breaking up clumps, until meat has lost most of its pink color, about 4 minutes. Using slotted spoon, remove sausage to a paper towel lined plate. Set aside.

Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 9-inch pie plate with softened butter, and then coat plate evenly with Parmesan.

Combine Gruyère, crumbled sausage, and scallions in bowl. Sprinkle cheese-and-ham mixture evenly in bottom of prepared pie dish. 

Combine flour, baking powder, pepper, and salt in now-empty bowl. Whisk in half-and-half, eggs, melted butter, mustard, and nutmeg until smooth. Slowly pour batter over cheese-and-ham mixture in pie dish.

Bake until pie is light golden brown and filling is set, 30 to 35 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.

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