This little piggy went to the market. These little piggies jumped into my breakfast pie. Just like with ham and cheese stuff’n puff, your houseguests will return. Add a side of toast or fresh fruit and it’s the quintessential brunch filled with eggs, bacon, sausage links, ham, and melty cheese. And look at how many farming industries you are supporting with this one recipe: pig, dairy, and chicken farmers!
All the breakfast meats in this dish seem like a lot of work for one groggy morning in the kitchen but here’s how to make it easy on yourself. When you fry too many sausage links (and maybe bacon) on a Sunday morning before you leave for a week-long vacation, freeze all those extras. When you are ready to make this breakfast, buy a package of precooked, diced ham.
If you don’t have cooked bacon in your freezer, just fry five strips and chop them into the egg mixture. Easy as [pork] pie.
3 piggies in a breakfast pie
5 large eggs
1/2 cup sour cream
1 cup milk
1/4 cup fresh celery or broccoli, chopped (optional)
1 package (6 ounce) STOVE TOP stuffing mix
3/4 cup diced cooked ham
7 sausage links (or patties), cooked and diced
5 strips cooked bacon, cooked and chopped
1 cup shredded cheddar cheese, divided into two (1/2 cup) measurements
Get your oven to a piping hot 375˚.
In a really big bowl, whisk the eggs. Add the sour cream and whisk until combined. Add milk and whisk until everything is blended. Stir in celery (or broccoli), stuffing mix, ham, bacon, sausage, and 1/2 cup shredded cheese.
Pour into a greased 9-inch pie plate, 9×9 square pan, 9-inch tart pan, or a 2-quart casserole dish. Cover loosely with foil. I like the non-stick kind so the egg mixture doesn’t stick to it.
Bake 60-68 minutes, or until completely heated through the middle. Remove from oven, remove foil, and sprinkle remaining 1/2 cup shredded cheese over the top. Bake uncovered another 5 minutes, or just until cheese is melted and slightly browning.
Remove from oven and serve immediately.
Sweet swine wishes,