Thursday, April 11, 2013

Breakfast Pot Pie Recipe
















I love Breakfast, don't you? What an amazing meal it is. One of the greatest quotes about breakfast came from an uncle of mine. He said: "You can't always have Dinner for Breakfast, but you can always have Breakfast for Dinner." Those of us who have ever whipped up Pancakes, Waffles, or Scrambled Eggs at 5 p.m. would agree, Breakfast is a meal you can have anytime, anywhere.

This got me thinking. If Breakfast is a meal you can have anytime of the day, does that mean that you can make any meal a Breakfast meal? What if we could create a Breakfast version of every meal you can think of? We've already got Steak and Eggs, Breakfast Burrito's, and Breakfast Sandwiches. What else can we do? How about a Breakfast Pot Pie? Check this out and tell me you wouldn't want this for Breakfast and Dinner!

Ingredients (Filling):
2 1/2 cups Honeyville Ova Easy Egg Crystals + 3 3/4 cups Water

Ingredients (Crust):
2 Tbsp Sugar
2 tsp Salt
2 Sticks of Butter, cut into small cubes
1 cup Honeyville Buttermilk Powder (reconstituted)
1/2 cup cold water

Directions:
Preheat oven to 400 degrees. Rehydrate Hash Browns.


Take two Souffle bowls and spray with cooking spray.


Line bowls with hash browns. Add salt and pepper for flavoring, then spray tops of hash browns. Bake at 400 degrees for 20 minutes, or until hash browns are lightly browned. Keep your eye on the bowls, as you do not want them to burn.

As hash browns are baking, rehydrate the remainder of the products and begin your crust dough.


Add Flour, Baking Powder, Sugar, and Salt to a mixing bowl.


Cube butter and add to mixture, mixing with hands or fork until mixture has a crumb-like texture.


In a separate bowl, reconstitute Buttermilk Powder and stir together with Water and Powdered Whole Eggs.
Add wet ingredients to dry ingredients and mix until dough is soft. Roll out on a floured counter or surface.


Take an empty souffle bowl, or a bowl or cup with similar circumference to your souffle bowls and cut out two tops for your pot pie.


Once tops are made, begin your filling mixture. Rehydrate Ova Easy Egg Crystals in a medium size mixing bowl.

Once hash browns are browned, remove and reset oven to 375 degrees.


Fill each bowl with Ova Easy egg mixture and sprinkle in desired amount of rehydrated Ham, Sausage, and Cheese. Make sure that your Ova Easy mixture is only filled up to the bottom line of the top lip of the bowl.


Place crust top on bowl and place bowl on a cookie sheet.

Cook at 375 degrees in oven for 25 minutes. This will give the tops a chance to brown as well as cooking the egg filling completely.

Remove bowls from oven and let cool. Remember that the bowls will be very hot, so you may want to serve each bowl on a smaller plate. This recipe should make 2 bowls.


This is a delicious and very hearty meal that will fill you up in the morning or top you off in the evening as a dinner. The crust is super fluffy and the flavor is amazing. If I could go back and change anything, I'd probably bump the recipe up to 1 full cup of Sausage for even more flavor. Adding Bell Peppers and mushrooms would also be amazing. What ingredients would you include in your breakfast pot pie?

4 comments:

Anonymous said...

A small amount of onion?

Deb

Cookin' Cousins said...

Oooooh, that sounds delicious Deb! Let us know how it tastes!

Darlene said...

Is the dough that is rolled out in the picture a double batch of dough? It seems like a real overkill on the amount of dough to only use it to cover 2 bowls of pot pie. And there's no instructions on what to do with the left-over dough. (Biscuits, anyone?)

Cookin' Cousins said...

Hi Darlene,

Yes, the dough will make a lot more than the two tops. I usually just cut out biscuits from the remaining dough, and they're really, really good!