Biscuit-Crusted Sausage-Egg Pie
Every Day with Rachael Ray welcomes May with delicious, easy and budget-friendly meal solutions that will tantalize taste buds. This sweet spot between spring and the official start of summer is the perfect time to cook up some delicious fun.
Everyday with Rachael Ray, May 2009
Serves 4; Prep 30 minutes; Bake 25 minutes
1 ½ teaspoons extra-virgin olive oil
½ pound bulk pork breakfast sausage
1 ½ tablespoon chopped fresh oregano
4 pieces refrigerated biscuit dough, such as Pillsbury
1 red onion, thinly sliced
2 ounces crumbled feta cheese
¼ cup kalamata olives, sliced
2 large eggs, plus 2 large egg yolks
½ cup milk
Salt and pepper
1. Preheat the oven to 375*. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add the sausage and oregano and cook, breaking up the sausage until just browned, about 5 minutes. Drain and let cool.
2. Grease a 9-inch pie pan with the remaining ½ teaspoon olive oil. Place 1 piece biscuit dough into a large resealable plastic bag and, using a rolling pin, roll into a 1/8-inch-thick disk. Remove the dough from the bag and transfer to the prepared pie pan. Repeat with the remaining dough pieces, pinching the pieces together in the pan to form a crust.
3. In a large bowl, combine the cooked sausage, onion, feta and olives; spread evenly over the crust. In a medium bowl, beat the eggs, egg yolks, milk and 1/8 teaspoon each salt and pepper. Pour the egg mixture over the sausage mixture and bake until set, about 25 minutes. Let cook for 10 minutes before serving.
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