Sausage Breakfast Pot Pie

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.

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 583kcal

Author Sandra

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.