This tasty brunch-style pie features a homemade hash brown crust brimming with chunky sausage, creamy gravy and baked eggs.

It's so easy to prepare,  you can almost make it in your sleep. ;-)

Step 1: Ingredients You'll Need:

Complete shopping list, in order of use: 
  • 1 lb Russet potatoes
  • 1 heaping teaspoon Seasoning salt
  • Nonstick cooking spray
  • 1/2 cup yellow onion- chopped
  • 1 Tablespoon Butter
  • 1 lb fresh Pork sausage- (Jimmy Dean? ;-)
  • 6 oz fresh Chorizo sausage (optional, but so darn delicious!)
  • 4 Tablespoons Cornstarch (not flour)
  • 2 cups whole milk
  • salt and pepper to taste
  • 1 and 1/2 cups Monterey Jack cheese- shredded
  • 4-6 eggs- (Small eggs if possible)
  • 9" deep-dish Pie pan
  • 1 deep medium skillet
  • a wooden spoon
  • Cheese grater
  • Paring knife
  • Paper towel
Crust Preparation: 

Preheat oven to 425°F

Wash the potatoes and pat dry.  Grate with a cheese grater, then use a paper towel to squeeze out the excess moisture.  Sprinkle on 1 heaping teaspoon of seasoning salt.  Toss to coat. 

Spray 9" pie pan with non-stick cooking spray.  Add the grated potatoes and spread them out evenly in the pan, sides included.

Bake for 20 minutes or until light gold in color.

While the crust is baking, it's time to make the sausage gravy. -->

Step 2: Sausage Gravy

Put 1 tablespoon Butter into the medium skillet .  Add the chopped onions and saute for a 3-5 minutes over medium heat.  When the onions are limp. remove them from the skillet and set aside.

Add the pork sausage to the skillet.  Use a wooden spoon to break the sausage apart into chunks.  Cook  and stir for 5-7 minutes until the sausage is lightly browned.

If you're using fresh Chorizo sausage, add it to the pan and stir it into the pork sausage until evenly combined.  

Add 1/4 cup water.  Stir.  Reduce the heat to low.  Cover and simmer the sausage mixture for 10 minutes, stirring frequently.

Using a colander, drain the sausage mixture over a bowl to reserve the drippings.

Return 4 Tablespoons of drippings back into the skillet. (If your don't have 4 full tablespoons, add just enough water to compensate.)

Scrape the pan to loosen any sausage bits.  Mix 4 Tablespoons corn starch into the pan drippings and stir to fully combine. 

Bump the heat up to medium-high.  Slowly add the milk.  Cook and stir continuously until the gravy is very hot. bubbly and thick. 

Add the drained sausage mixture and sauteed onions to the pan.  Stir to combine, reduce heat to low and continue stirring.  If the gravy seems too stiff, just add a tiny amount of additional milk.  Taste a smidge of the gravy and add salt/pepper to taste.

Keep the gravy simmering hot and stir as needed.  This helps cook the egg whites in the pie from the bottom up.

The hash brown crust should be cooked and ready to fill. -->

Step 3: Fill and Bake:

After the crust is removed from the oven, reduce the temperature to 375°F

Scatter 1 cup grated cheese onto the bottom of the hash brown crust, saving the 1/2 cup for garnish.

Spoon most (if not all) of the hot sausage gravy onto the hash brown crust and spread evenly.  Keep in mind that the eggs will take up pan space.  If it appears you have too much gravy,  withhold 1 cup or so.  Once the eggs have been added, you can always add more gravy... or... save it for biscuits. ;-)

Use the back of a large spoon to create a shallow pool for each egg to sit in.

One at a time, crack each egg into/onto/over the sausage gravy.

Once the eggs have been added, it's time to add any gravy you initially withheld.  Just don't cover the yolks.  This pie doesn't rise, but you still have to move it to your oven.  Use discretion.;-) 

Bake for approx.14 minutes or until the whites are set.   

Remove the pie from the oven and cover it loosely with aluminum foil and allow it to rest for at least 10-15 minutes before serving.

Step 4: Garnish and Serve:

Garnish the warm Sausage and Gravy Pie with finely shredded Jack Cheese as desired.  A pretty sprig of fresh basil or herbs adds eye-appeal.  If available, use it. 

If you made this pie while you were still  in your jammies, you have time to put on some real clothes... then grab a fork!!! ;-)

I hope you enjoy my custom-creation. Comments are always welcome and appreciated. ;-)

 Thanks for stopping by! 
<p>I made this today. It was fairly good for a first time try. I would change a few things to make this a bit more appetizing for my eyes. Grated the potatoes into cool water to prevent browning prior to baking, extend baking time of potatoes to at least 20-25 minutes for a crispier crust. Mine lacked some flavor either due to seasoning or poor grade of sausage. Next time I will experiment with a different type of sausage as well as trying pepper jack cheese. For those of you who like your yolks runny or at least a bit I would add separately at the end. This held together well and can be cut in wedges, if you do not like the pie plate idea this would also work well in oblong roasting pan so you could cut into squares. I also though this may be fun to make in cupcake tins as well. </p><p>Thanks this was fun. </p>
Thanks for giving this recipe a try. I tweak every recipe to my preferences and I think red pepper flakes would help jazz it up a bit. I really like your idea to bake it in a casserole dish!<br><br>Thank you for commenting!
I hope the family likes it been up since 7am on a Saturday fixing them breakfast.
I hope they liked it, too! :-P~
Hubby must be very happy! Thanks for sharing.
It is complex. You are good.
If you have more thinking,please share with us.THX.
Sounds great--it's going on my to try list. Thanks for sharing, and good luck on the contest!
This looks delicious. I think if I made it I would scramble the eggs before I added them, because I don't really like my eggs sunny-side-up, which is too bad because I really like the look they add to the pie when done that way. I bet this would also be good with some peppers and mushrooms added. Now I'm hungry.
Just the <em>thought&nbsp;</em>of topping this pie with sauteed veggies is inducing my salivation.<br> <br> You're a culinary genius!!!
Haha, It doesn't look like there's much you could to improve on this recipe, but I do love sauteed veggies.
I really think you were spot on, Rambler.<br><br> Fresh sauteed veggies would be so amazing served with this pie. I wish I'd thought of it!
Looks great. Does the potato crust stay crispy after filling it?
Not noticeably... but I think the hash brown crust really helps the slices hold their shape well. <br><br>Thanks for your comment, cg!
I might try this sometime. It looks great!
Customize it the &quot;Sunshiine&quot; way! You'll love it! ;-)
I will add Peppers! And more peppers!
That I will do! Thanks again for sharing.
Looks GREAT!!! <br>What happened to the other comments??
You noticed, too? <br><br>There's a comment-eating bug on instructables. It likes me! ;-O)<br><br>Thank you for commenting. ;-)
This is a definite put on the menu type dish...any restaurant serving breakfast could up their patronage with this lovely looking dish...Great job ms MIMs..
Thank you ms M! ;-)

About This Instructable




Bio: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my ... More »
More by bajablue:COLD OIL French Fries & Potato Chips Homemade Coconut Oil Chocolates ~ Sugar-free and low carb! DIY: How to make Caster and Powdered Sugar 
Add instructable to: