Sausage Breakfast Pot Pie – homemade rosemary gravy smothers a flaky puff pastry stuffed with sausage and is topped with an egg made to your style.
This post is written by me on behalf of Smithfield. All opinions are entirely my own. This shop has been compensated by advertiser. All opinions are mine alone.
Every Sunday morning growing up, my family would do one of two things: eat donuts or eat a big homemade brunch. My favorite was the brunch. My dad still makes a mean green chile & hash browns. The combo of those eggs covered in cheese and a slice or two of bacon was heaven.
I have fond memories of these brunches that included my parents’ friends coming over as well. The Vilhauers, Gotschalls, or Augustines would come over with all of their kids, and it was one big brunch fest. My parents continue this same tradition now with just a little tweak – even with all 5 kids grown and out of the house. The twist is that now they go out to eat for brunch. There are so many great places in Fort Collins to have brunch, and we all have our favorites. This Sausage Breakfast Pot Pie was inspired by my favorite breakfast eatery.
I am a sausage girl. While I completely love bacon, I am obsessed with sausage. Whether in gravy, in an omelet, or rolled up in a crepe, I love sausage. But breakfast sausage needs to have a good hearty flavor to go with it, and that’s why I love Smithfield sausage. I use Smithfield because of its premium quality, and the fact its gluten and MSG-free. Sausage is the star of this Sausage Breakfast Pot Pie, it truly holds up the dish.
The homemade rosemary gravy marries the juicy Smithfield sausage and delicate puff pastry. You can get Smithfield sausage in a variety of flavors, and as links, rolls or patties. I just prefer the patties for this recipe because they fit perfectly in the puff pastry. What’s great with this SAUSAGE BREAKFAST POT PIE is that you can add anything you want, from cheese to diced veggies. You can customize it in a variety of creative ways. Make it your own. But really it’s great just the way it is too.
This Sausage Breakfast Pot Pie is so easy to prepare, but still elevates breakfast to a whole new level of comfort food sophistication. Show off your brunch skills with this Sausage Breakfast Pot Pie. I can’t wait to show my parents and their friends a new tradition of brunch at our house, including these Sausage Breakfast Pot Pie.
I would love to know what your favorite brunch recipe is or if you have a Sunday morning tradition. Share those in the comments below. Or, if you are looking for some additional brunch recipe inspiration, check out Smithfield.com. Enjoy! XOXO San
How do you make Breakfast Pot Pie?
- Bake puff pasties according to package directions.
- Remove from oven and allow to completely cool.
- Remove the top center of each pastry and set pastry shells and tops aside, you will use them both.
- Prepare Smithfield sausage patties according to package directions.
- Once sausage patties are cooked, put them into the center of each puff pastry.
- Place the pastry centers on top of each sausage; the sausage patty should be completely covered.
- Place each pot pie on a serving plate.
- Prepare gravy.
- In a medium sauce pan over medium heat, melt the butter.
- Add the flour and stir until smooth.
- Slowly mix in the milk.
- Season with rosemary, salt and pepper.
- Bring this mixture to boil.
- Reduce heat to low and cook for 3 or 4 minutes – stirring often – until thickened.
- Once gravy is done pour, set it aside off of heat and prepare eggs.
- Prepare eggs how you would like.
- Once all of the eggs are cooked, pour gravy, as much or as little as you would like over the pot pie.
- Top the gravy covered pot pie with one of the prepared eggs.
- Serve immediately, devour and enjoy!
Don’t forget to pin this to your favorite Pinterest board for later.
Sausage Breakfast Pot Pie
- 4 tablespoons all-purpose flour
- 4 tablespoons butter
- 2 2/3 cups milk
- 1 teaspoon salt
- 2 teaspoons pepper
- 1 tablespoons freshly finely chopped rosemary
- 6 Smithfield sausage patties
- 6 frozen puff pastries
- 6 eggs
- Bake puff pasties according to package directions. Remove from oven and allow to completely cool. Remove the top center of each pastry and set pastry shells and tops aside, you will use them both.
- Prepare Smithfield sausage patties according to package directions. I chose the stovetop method, cooking over medium heat for about 9 minutes. I continuously flipped the sausages so each side cooked evenly.
- Once sausage patties are cooked, put them into the center of each puff pastry, like pictured. Place the pastry centers on top of each sausage; the sausage patty should be completely covered. Place each pot pie on a serving plate.
- In a medium saucepan over medium heat, melt the butter. Add the flour and stir until smooth. Slowly mix in the milk. Season with rosemary, salt, and pepper. Bring this mixture to boil. Reduce heat to low and cook for 3 or 4 minutes - stirring often - until thickened.
- Once gravy is done pour, set it aside off of heat and prepare eggs. If you need to keep the gravy warm, just cover with a lid for a couple of minutes while you make the eggs.
- Prepare eggs how you would like. In our family, we have all different requests from fried to scrambled and cheesy to over easy.
- Once all of the eggs are cooked, pour gravy, as much or as little as you would like over the pot pie. Top the gravy covered pot pie with one of the prepared eggs. Serve immediately, devour and enjoy! Repeat with remaining pot pies, gravy and eggs.
This post is sponsored by Smithfield.