Breakfast pot pie
Serves 1
Directions
- 1Add crispy crowns, tater tots or hash browns to a 9x13 baking dish, covering the bottom evenly.
- 2Bake in a 375° oven for 25 minutes.
- 3While the potatoes are browning, fully cook 16 ounces of bacon.
- 4Remove the cooked bacon from the pan and set it aside.
- 5In the same pan, break up and brown 1 pound of breakfast sausage.
- 6Add 0.5 tablespoon of black pepper and 0.5 tablespoon of flavor time southern seasoning to the sausage.
- 7Sprinkle in 0.25 cup of all-purpose flour, stir it around, and let it cook for a few minutes to cook out the raw flour taste.
- 8Add 1.5 cups of whole milk while stirring continuously.
- 9Remove the mixture from the heat when it thickens.
- 10In a separate pan, scramble eight eggs, being careful not to overcook them.
- 11Spread the scrambled eggs over the browned potatoes in the baking dish.
- 12Add the cooked bacon to the baking dish.
- 13Add the sausage gravy to the baking dish.
- 14Add 8 ounces of freshly shredded cheddar cheese.
- 15Top with 1 8-ounce can of crescent rolls, spreading it out evenly and sealing it all the way around.
- 16Bake in a 375° oven for 30 minutes.
- 17Optionally, add a splash of zippy sauce after baking.
Ingredients
- 16 ounces crispy crowns, tater tots or hash browns
- 16 ounces bacon
- 1 pound breakfast sausage
- 0.5 tablespoon black pepper
- 0.5 tablespoon flavor time southern seasoning
- 0.25 cup all-purpose flour
- 1.5 cups whole milk
- 8 eggs
- 8 ounces freshly shredded cheddar cheese
- 1 8 ounce can crescent rolls
Equipment
9x13 baking dishpan
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