This hearty Sausage Pie features a flaky golden crust filled with savory sausage, cheese, and a rich egg mixture. Perfect for breakfast, brunch, lunch, or dinner, this easy homemade pie is comforting, flavorful, and family-friendly.
Sausage Pie: A Savory Comfort Food Classic
Sausage pie is a delicious, satisfying dish that combines seasoned sausage, melted cheese, and a creamy egg filling inside a flaky pie crust. It’s versatile enough to serve for breakfast, brunch, or a hearty dinner and can be prepared ahead of time for busy days.
With its golden crust and rich filling, this pie is a guaranteed crowd-pleaser that delivers comfort in every bite.
Why You’ll Love This Recipe
- Easy to prepare
- Perfect for any meal of the day
- Rich and savory flavor
- Great for meal prep
- Freezer-friendly
- Family favorite recipe
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour
- Servings: 8
Ingredients
For the Pie
- 1 unbaked 9-inch pie crust
- 1 pound breakfast sausage or Italian sausage
- 1 small onion, finely diced
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
Optional Add-Ins
- ½ cup diced bell peppers
- ½ cup sautéed mushrooms
- ¼ teaspoon crushed red pepper flakes
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish and set aside.
Step 2: Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and fully cooked.
Add the diced onion and cook for 3–4 minutes until softened.
Drain any excess grease.
Allow the mixture to cool slightly.
Step 3: Add Filling to the Crust
Spread the cooked sausage mixture evenly over the bottom of the pie crust.
Sprinkle the shredded cheddar cheese over the sausage.
Step 4: Prepare the Egg Mixture
In a bowl, whisk together:
- Eggs
- Milk
- Salt
- Black pepper
- Garlic powder
- Parsley
Whisk until smooth.
Step 5: Assemble the Pie
Pour the egg mixture evenly over the sausage and cheese.
The liquid should settle throughout the filling.
Step 6: Bake
Place the pie on the center rack.
Bake for 40–45 minutes, or until:
- The center is set
- The top is lightly golden
- A knife inserted in the center comes out clean
Step 7: Cool
Allow the pie to cool for 10–15 minutes before slicing.
This helps the filling set properly.
Step 8: Serve
Slice into wedges and serve warm.
Pair with a green salad, fresh fruit, or roasted vegetables.
Tips for the Best Sausage Pie
Drain the Sausage Well
Removing excess grease prevents a soggy pie.
Use Freshly Shredded Cheese
Fresh cheese melts more smoothly and adds better flavor.
Let It Rest
Allowing the pie to cool slightly helps create cleaner slices.
Customize the Filling
Add vegetables or different cheeses to suit your taste.
Variations
Sausage and Spinach Pie
Add 1 cup sautéed spinach to the filling.
Spicy Sausage Pie
Use hot Italian sausage and add red pepper flakes.
Sausage and Mushroom Pie
Mix in sautéed mushrooms for extra depth of flavor.
Three-Cheese Pie
Use cheddar, mozzarella, and Parmesan together.
Storage Instructions
Refrigerator
Store covered for up to 4 days.
Freezer
Freeze baked and cooled pie for up to 2 months.
Reheating
Warm in a 350°F (175°C) oven for 10–15 minutes or microwave individual slices.
Frequently Asked Questions
Can I make Sausage Pie ahead of time?
Yes. Assemble it the night before and bake when ready, or bake completely and reheat.
Can I use a different cheese?
Absolutely. Swiss, mozzarella, Monterey Jack, or Gruyère all work well.
Is this similar to a quiche?
Yes, but it’s typically heartier with more sausage and a slightly denser filling.
Final Thoughts
Sausage Pie is a comforting, savory dish that’s easy to prepare and incredibly versatile. With its flaky crust, flavorful sausage, melted cheese, and creamy egg filling, it’s a recipe that’s perfect for breakfast, brunch, lunch, or dinner. Whether you’re serving family or entertaining guests, this satisfying pie is always a welcome addition to the table.