Tuesday, March 1, 2011

March Recipe: Pie for Breakfast

Amber’s puttanesca is a tough act to follow. The lustful, delicious dish was so perfect for the month of Valentine, plus what a fun history lesson we got as a bonus.

So thinking about March and all its great events -- Mardi Gras, St. Paddy’s, March Madness, my firstborn’s first birthday (just had to toss that in) -- I’m torn with some great food choices. Do I go Cajun or corned beef? Well, I decided neither.

I want to switch it up this month and focus on another very important meal: breakfast. I decided on a recipe I found on Food Musings for a breakfast shepherd’s pie. If you’ve ever made a breakfast frittata or quiche or casserole, this will be a piece of ca-, I mean pie!

I also chose this recipe because a) it will give me an excuse to veer from my ritual weekend over-medium eggs with bacon and hashbrowns; b) it allows for lots of deviations from the original recipe if desired; and c) it’s a new twist on a traditional March favorite.

With that, brew up a steaming cup o’ joe and enjoy a delectable Sunday morning brunch, courtesy of this beauty. You’re welcome.

Breakfast Shepherd’s Pie

1 lb spicy breakfast sausage (cooked)
1 lb shredded potatoes
2 green onions, chopped
8 eggs
2 cups half and half
2 tablespoons Olive oil
8 ounces bread cubes or bread
2 cups shredded sharp cheddar cheese
Salt and pepper
Olive oil spray or olive oil

In the same pan that you cooked the sausage, warm olive oil and cook potatoes over medium heat for about 15 minutes.

Preheat oven to 350°. Spray olive oil spray or lightly grease two pie pans. Whisk green onions, eggs and half and half in a large bowl.

Equally line the pans with the bread cubes. Sprinkle the bread with the cooked sausage and cheese. Equally pour the egg mixture over both pans. Lay the potatoes over both pans and sprinkle with salt and pepper.

Cook uncovered for 40 minutes or until the egg mixture is set. Turn on broiler and set the pans closer to top of oven so you can brown the potatoes.

Let rest for about 15 minutes before serving.

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On my quest for a nice St. Paddy's photo I found these scary leprechauns. Random, I know. Just had to share. Happy nightmares!


  1. oooh, I'm so excited for a breakfast dish! And we're going to be home this weekend so I can make it sooner than later.

  2. All over this- Adam will love it.

  3. My idea for this one is to use the recipe as a foundation and add a few more yummy things to it. Mmmm sausage....

  4. Mmmm... I love breakfast! Can't wait to try it!
    PS: borderline terrified by the creepy leprechauns!! ;)

  5. Hooray a recipe where I can use our eggs!!! And I agree those leprechauns are freaky, I might have nightmares. Who decided leprechauns were cute anyway? Kinda akin to clowns in my opinion...

  6. The picture of the leprechauns made me laugh out loud. I'm excited about this recipe!

  7. I think I might make this twice or for dinner! There are all kinds of possibilities. Plus I'm with Rachel on the egg recipes!

  8. My husband would love this...he loves anything sausage and potato and Irish!

  9. I was thinking you would be providing an adorable picture of Jbud but that picture works I guess....

  10. Hi Beauties! I made this fantastic recipe over the weekend for my parents + cousins, so we had quite a crowd. I followed the recipe almost exactly, except I added an additional 1/2 lb of habenero Jimmy Dean sausage to the mix. I also made a 'special' version in small separate container for Scott, since he got mozzarella (instead of cheddar) in his. We also had mimosas, just like Emily, which was a nice addition.

    The recipe was a total hit, everyone loved it, and we had so much left over we ate it on the next day as well. I will definitely make this again.

    I can hardly wait to see April - Megan, the pressure is on!