Wagon Wheel Sausage Pie
At a Glance
- Total
- 45 min
- Servings
- 6.00 serving(s)
Categories
- Breakfast
- Baked
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Wagon Wheel Sausage Pie brings together 1 (12 ounce) package frozen breakfast pork sausage links, 3 cups loose-pack frozen hash brown potatoes, 1/2 cup chopped green onion (with tops) in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 6 servings.
Hands-Free Mode Off
Equipment
10 x 1 1/2 inch pie plate, skillet, mixing bowl, wire whisk or hand beater, oven
Ingredients
- 1 (12 ounce) package frozen breakfast pork sausage links
- 3 cups loose-pack frozen hash brown potatoes
- 1/2 cup chopped green onion (with tops)
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup Bisquick baking mix
- 1/3 cup milk
- 2 eggs
- 1/2 cup shredded cheddar cheese
Instructions
Heat oven to 400 degrees.
Cook sausages until very light brown; drain.
Generously grease 10 x 1 1/2 inch pie plate.
Spread potatoes in bottom of pie plate.
Mix onions, 2 tablespoons milk, salt, pepper and cream cheese; spread over potatoes.
Sprinkle with shredded cheddar cheese.
Arrange sausages in a spoke fashion on top.
Beat baking mix, 1/3 cup milk and the eggs with wire whisk or hand beater until almost smooth, about 1 minute; pour around sausages.
Bake uncovered until edge is light brown and center is set, 25 to 30 minutes.
HIGH ALTITUDE DIRECTIONS (3500 to 6500 feet).
Heat oven to 425 degrees.
Spread potatoes in pie plate.
Bake 10 minutes.
Continue as directed except- bake about 25 minutes.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
