A high-protein, comforting breakfast that’s simple, cheesy, and incredibly satisfying.
Quick Description
This cheesy sausage breakfast pie is a rich, savory, crustless quiche packed with protein and flavor. It combines seasoned sausage, melty cheese, and a creamy egg mixture to create a hearty breakfast that works for busy mornings, brunch gatherings, or weekly meal prep. Every slice is filling, delicious, and irresistibly cheesy—without needing a crust.
Servings & Timing
Servings: 6–8 slices
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: ~50 minutes
Ingredients List
Protein & Dairy
- 1 lb (450g) breakfast sausage (pork, chicken, or turkey)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
Egg Mixture
- 5 large eggs
- 1 cup heavy cream (or milk for lighter version)
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt (optional — sausage and cheese already add salt)
Instructions
Step 1: Cook the Sausage
- Heat a skillet over medium-high heat.
- Cook the sausage until browned, breaking it apart into crumbles.
- Drain excess grease and set aside to cool slightly.
Step 2: Prepare the Egg Base
- In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, pepper, and optional salt.
- Whisk until smooth and fully combined.
Step 3: Assemble the Breakfast Pie
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie dish or baking dish.
- Spread the cooked sausage evenly across the bottom.
- Sprinkle cheddar and mozzarella cheeses on top of the sausage.
- Pour the egg mixture evenly over everything.
Step 4: Bake
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- Allow it to cool for 5–10 minutes before slicing.
Step 5: Serve
Slice into 6–8 wedges and enjoy warm. Perfect with salsa, avocado, or a light side salad.
Additional Notes
- Meal Prep Friendly: Stays fresh and reheats beautifully.
- Lower-Calorie Option: Use turkey sausage and milk instead of heavy cream.
- Cheese Options: Swap cheddar for pepper jack for a spicy kick.
Dietary Info
- High-Protein
- Low-Carb / Keto-Friendly
-
Gluten-Free
Macros vary based on sausage and cheese used.
Flavor Tips & Variations
- Veggie Boost: Add spinach, mushrooms, bell peppers, or onions.
- Heat Lovers: Mix in red pepper flakes or jalapeños.
- Extra Creamy: Use half heavy cream and half cream cheese (whisk until smooth).
Ingredient Substitutions
- Sausage: Replace with cooked bacon or diced ham.
- Cheese: Any melty cheese works—Swiss, Colby Jack, gouda.
- Cream: Use coconut milk for a dairy-light version.
Recipe Variations & Serving Suggestions
- Italian Style: Add basil, sun-dried tomatoes, and Italian seasoning.
- Southwest Style: Use pepper jack cheese, add green chilies, top with salsa.
- Brunch Board: Serve alongside fruit, toast, and roasted potatoes.
Storage & Make-Ahead
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Slice and freeze individually for up to 2 months.
- Reheat: Microwave 30–45 seconds or warm in the oven at 300°F.
FAQs
Can I make this ahead?
Yes! Assemble the dish, refrigerate overnight, and bake fresh in the morning.
Can I make it dairy-free?
Use dairy-free cheese and coconut milk.
Can I skip the sausage?
Yes—replace with veggies or another protein.
Optional Personal Story
“This breakfast pie became a weekend favorite in my home—easy to assemble, comforting, and packed with protein. One slice keeps me full all morning, and the leftovers make the best grab-and-go breakfast during the week.”
