Biscuit-Crusted Sausage-Egg Pie

By ccavaletti

Ingredients

• 1 1/2 teaspoons extra-virgin olive oil
• 1/2 pound bulk pork breakfast sausage
• 1/2 tablespoon chopped fresh oregano
• 4 pieces refrigerated biscuit dough, such as Pillsbury
• 1 red onion, thinly sliced
• 2 ounces crumbled feta cheese
• 1/4 cup kalamata olives, sliced
• 2 large eggs, plus 2 large egg yolks
• 1/2 cup milk
• Salt and pepper

Details

Servings 4
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

Preheat the oven to 375 degrees . In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add the sausage and oregano and cook, breaking up the sausage, until just browned, about 5 minutes. Drain and let cool.
Grease a 9-inch pie pan with the remaining 1/2 teaspoon olive oil. Place 1 piece biscuit dough into a large resealable plastic bag and, using a rolling pin, roll into a 1/8-inch-thick disk. Remove the dough from the bag and transfer to the prepared pie pan. Repeat with the remaining dough pieces, pinching the pieces together in the pan to form a crust.

In a large bowl, combine the cooked sausage, onion, feta and olives; spread evenly over the crust. In a medium bowl, beat the eggs, egg yolks, milk and 1/8 teaspoon each salt and pepper. Pour the egg mixture over the sausage mixture and bake until set, about 25 minutes. Let cool for 10 minutes before serving.

Tip
Frozen assets
Wrap the baked pie in foil and freeze. Thaw in the refrigerator, then heat, tented with foil, in a 350 degrees oven for 15 minutes.