Description
Mini breakfast pot pies with potatoes, sausage and veggie gravy and a puff pastry lid with a perfectly cooked, soft egg in the middle! Make the gravy ahead for a company-worthy breakfast or brunch.
Ingredients
Scale
- 8 ounces breakfast sausage
- Olive oil, as needed
- 3 tablespoons butter
- 1/2 pound red or fingerling potatoes
- 1/2 small yellow onion, finely diced
- 1 garlic clove, finely minced
- 5 sweet peppers, cored, seeded and thinly sliced (or 1 small red, yellow or orange bell pepper, diced)
- 1 tablespoon minced fresh thyme
- 3 tablespoons all-purpose flour
- 1–1/2 cups whole milk
- Kosher salt and freshly ground black pepper
- 14 ounces (or one sheet) frozen puff pastry, thawed (preferably all-butter Dufour)
- 4 large eggs
- 1 tablespoon finely minced fresh chives
Instructions
- Preheat the oven to 400°. Line a large baking sheet with parchment paper.
- To make the sausage gravy: Preheat a large skillet over medium-high; when hot, add a little olive oil and the sausage. Cook, using the back of a spoon to break up the sausage, until cook through and slightly crispy, about 8 to 10 minutes. Remove to a bowl and set aside.
- Reduce the heat to medium and melt the butter in the same skillet; add the potatoes, onion and a pinch of salt and cook for 6 to 8 minutes, until the potatoes are tender and the onions are softened and translucent. Add the garlic and the sweet peppers and continue to cook for another 2 to 3 minutes. Slowly stir in the milk into the skillet and continue to cook until the gravy is thick. Add the sausage back to the skillet with the fresh thyme. Taste for seasonings and adjust if necessary. Keep warm over low heat while you prepare the rest of the recipe. If the gravy gets too thick, you can add a little more milk to thin it out.
- Cut the puff pastry sheet in half down the middle, and then each half in half again to make 4 pieces. Using a 2-1/2-inch circle cutter, cut a circle out of the center of each piece of puff pastry. Transfer the puff pastry pieces and circle cutouts to the prepared baking pan. Parbake for about 12 to 13 minutes, until very lightly browned. Remove from the oven.
- To assemble the pot pies: Divide the filling mixture evenly amongst four 5-inch cast-iron skillets. Place the skillets on a large baking sheet. Set the parbaked puff pastry pieces on the top of the gravy and gently press in to the filling. Crack an egg into the cutout circle of each piece of pastry and season with salt and pepper.
- Reduce the oven temperature to 375°. Bake the pot pies for 10 to 15 minutes, until the puff pastry is golden brown and the egg whites have set but the yolks are still soft and runny. Top with the fresh chives and serve immediately.
Notes
Inspiration: Breakfast Pot Pies on spoonforkbacon.com
- Category: Breakfast, Eggs, Pork