Ingredients for Breakfast Pot Pie
- 1 sheet (14.1 ounces) puff pastry
- 4-6 large eggs
- Minced Garlic Cloves
- 1 cup chopped leeks
- Celery Ribs
- 1 teaspoon fresh rosemary
- Breakfast Sausage
- Unsalted Butter
- 1/2 cup grated Parmesan cheese
- All Purpose Flour
- 2 cups milk
- Salt And Pepper
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How to Make Breakfast Pot Pie
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a large heavy-bottomed pot over medium heat.
- Add 1 cup chopped leeks, 1/2 cup chopped carrots, 1/2 cup chopped celery, 2 cloves minced garlic, and 1 teaspoon fresh rosemary. Sauté until vegetables are softened, about 5-7 minutes.
- Stir in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour is well incorporated and forms a roux.
- Gradually whisk in 2 cups milk and 1/2 cup grated Parmesan cheese. Stir in 1 1/2 cups cooked sausage, crumbled.
- Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency.
- Season generously with salt and pepper to taste.
- Pour the thickened gravy into a medium-sized (approximately 1.5-quart) greased casserole dish.
- Top with 4-6 large scrambled eggs.
- Roll out 1 sheet (14.1 ounces) of puff pastry to fit the casserole dish. Place it over the egg and gravy mixture, crimping the edges to seal.
- Brush the puff pastry with 1 egg yolk beaten with 1 tablespoon of water (egg wash).
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
8g
Fat
114g
Carbs
13g
