I grew up all over the world, my father was in the US Navy. My recipe is more representing how I grew up rather than where I live. It really fits in with any state. It is a very homey dish.
What You Need
Original recipe yields 4 servings
8 large Eggland's Best® Eggs
1/2 pound any type bulk sausage
2 pre-made pie crusts
2 cups whole milk
4 tablespoons flour
2 cups shredded cheese
2 cups shredded potatoes
2 tablespoons butter
salt and pepper to taste
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Let's Make It
Whisk eggs and scramble loosely. Season with salt and pepper.
Place one pie crust in a 9-inch pie plate.
Place scrambled eggs in the pie plate on top of the crust.
Brown hash browns in a skillet with 2 tablespoons of butter. Season with salt and pepper.
Sprinkle 1 cup of shredded cheese on top of scrambled eggs.
Layer browned shredded potatoes on top of scrambled eggs and cheese.
Crumble and brown sausage and set aside (use the skillet to make the milk gravy).
Whisk 4 tablespoons of flour into 2 cups of milk until smooth.
Pour milk and flour into skillet used to cook the sausage. Whisk as it thickens. Once the milk has the consistency of gravy, stir in cooked sausage.
Sprinkle remaining cheese on top of hash browns.
Pour sausage gravy on top of scrambled eggs, cheese, and hash browns.
Place the remaining crust on top. Fold over and crimp edges of pie crusts to keep gravy and cheese from leaking out.
Bake at 450°F for about 15-20 minutes or until crust is done.
Calories From Fat
% Daily Value*
Total Fat 47g
Saturated Fat 20g
Trans Fat 0g
Total Carbohydrates 65g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.