Country Sausage Breakfast Pot Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb country-style breakfast sausage
• 1 large shallot, minced
• 1/2 lb fresh mushrooms, sliced
• 1 (8 ounce) package cream cheese, cut into small chunks
• 8 large eggs
• 1/4 cup packaged unseasoned breadcrumbs
• 1 sheet frozen puff pastry, thawed for 30 minutes (half of a 17.3 oz. pkg.)
• 2 tablespoons butter, melted

Recipe

• 1 preheat oven to 350°.
• 2 in a big skillet over med-high heat, brown sausage, breaking up with the back of a wooden spoon, until cooked through.
• 3 remove from skillet to a paper-towel lined plate.
• 4 add shallot to skillet; saute until softened, about 2 minutes.
• 5 add in mushrooms; saute until browned, about 6 minutes.
• 6 add in cheese and sausage to skillet; cook, stirring, until cheese has melted, about 3 minutes.
• 7 spoon into ungreased 8x8x2 inch baking pan.
• 8 in same skillet, scramble eggs, leaving slightly undercooked; spoon eggs over sausage; sprinkle with breadcrumbs.
• 9 on a lightly floured surface roll out pastry to a 9-inch square; brush with some melted butter.
• 10 place pastry on baking pan, butter side down; crimp edges.
• 11 brush with butter; cut 5 steam vents.
• 12 bake 30-35 minutes until pastry is golden brown and filling is bubbly.