shepperd's breakfast pie
(1 rating)
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My family and my boyfriend LOVE this breakfast! My mother gave me this recipe and I make it for special holiday mornings or any cold morning when I need a good and warm homemade breakfast :) Also, if you do not like or want to use cream of mushroom soup, I have made this without using it and it was still delicious!
(1 rating)
yield
6 -8
prep time
20 Min
cook time
30 Min
Ingredients For shepperd's breakfast pie
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2 pkgpilsbury croissant dough (tubes)
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2 pkgjimmy dean ground sausage, maple flavor
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1 cancampbell's cream of mushroom soup
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1/2yellow onion, diced
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1 pkgthawed hash browns
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4large eggs
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1 ccheddar cheese, shredded
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1 pinchsalt and pepper
How To Make shepperd's breakfast pie
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1Brown sausage in large skillet, add eggs to scramble in same skillet. Set aside
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2In large bowl, mix cream of mushroom soup with diced onion, hash browns, and salt and pepper. Add sausage and eggs mixture. Mix in cheddar cheese.
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3Lightly grease an 8 or 9 inch round baking pan with non-stick spray. With one package of croissant dough, arrange the croissants in a pinwheel type design on the bottom of the pan so they are touching eachother and there are no gaps.
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4With the other croissant package, arrange them around the inside edge of the pan to where the pointed ends are laying outwards and the flat ends are touching the inside bottom of the pan, sort of like a sunflower. They should be fairly close together but evenly spaced out.
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5Fill the croissant lined pan with the breakfast mixture. Take each of the croissant pointed ends and fold them over to cover the mixture so it looks like a pie.
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6Bake in a 350 degree oven for 30 minutes or until croissants are golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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