Sausage and Chile Pie

We had some good friends stopping by for a quick overnight visit before continuing their cross-country vacation.

The thing was, we were starting our own vacation just after their visit, so I went in search of something suitably “good friends visiting” worthy but still simple to put together for breakfast before we all went on our separate ways.

Enter this tasty little riff on Bisquick’s Impossibly Easy Pies.

I cooked the sausage and onion and chiles the day before and stashed it all in the pan in the fridge with the cheese scattered over the top, so Sunday morning, I just had to preheat the oven, whisk the egg and pancake mix stuff together, pour it over the sausage and cheese and, Bob’s your uncle, breakfast was served!

Note: my pie was a bit zippy, since I added hot sauce and used Pepper Jack cheese. If you prefer a milder breakfast, just skip the hot sauce and use regular Jack or Cheddar.

•1 lb breakfast sausage
•1 onion, diced
•1 can green chiles, drained
•1 tbsp Sherry Peppers Sauce*
•1/2 tsp Cajun Power Spicy Garlic Pepper Sauce, or your fave hot sauce, to taste
•1/8 tsp Seasoned Salt
•1/8 tsp black pepper
•1/8 tsp Aleppo pepper
•1 cup shredded cheese
•1/2 cup pancake mix
•1 cup milk
•2 eggs

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Cook the sausage and the onion in a large pan over medium high heat, breaking the sausage into small chunks.

Add the chiles, Sherry Peppers Sauce, hot sauce, Seasoned Salt, and the black and Aleppo peppers and cook until the sausage is completely done and any pan liquids have been cooked off.

Apply cooking spray to a pie plate or quiche pan, add the sausage mixture, and scatter the cheese over the top.

At this point, I covered the pan and stashed it in the fridge until the next morning.

If you have made the sausage ahead of time, pull the pan out of the fridge to come to room temp on top of the stove while you preheat your oven to 400º.

Whisk the pancake mix together with the milk and the eggs until well blended – I find an immersion blender works a treat here – then pour evenly over the sausage and cheese in the pan.

Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean.

Remove from the oven and let rest for five minutes before serving.

I scattered chopped scallions over mine, and added additional hot sauce.


By the way: the writing on the breakfast plate is “Aren’t You a Little Short for a Stormtrooper?” from Star Wars.

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