Breakfast pot pie

Serves 1
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Directions

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