If you ask anybody in my high school graduating class, they'll tell you that one of the best things about Homecoming week was breakfast at my Mama's house on Friday morning game days! She was notorious for her breakfast pies!! To this day, she still cooks them every Christmas morning...and if we're lucky, we'll get one on a random Saturday morning. This morning, we got lucky!! My family is in town from Daphne, AL & Houston, TX for my first bridal tea on Sunday so Mama made THREE breakfast pies! Looks yummy, huh? Well it's your lucky day! Here is the recipe...
- 1 can of Pillsbury crescent rolls
- 1lb roll of Tennessee Pride mild sausage
- 1 bag of Simply Potatoes fresh shreaded hashbrowns
- 4 eggs, whisked
- shreaded cheddar cheese
- 1 can of sliced mushrooms
First, preheat the oven at about 350 degrees. Cook the sausage in a frying pan & drain it. Melt a stick of butter (yep, that's why most of the women in my family are delightfully plump!) & sautee the mushrooms with salt, pepper, garlic salt & a dash of worchester sauce. Add the hashbrowns in & stir together with the mushrooms.
In a glass pie dish, spray the bottom & sides with Pam Cooking Spray & spread the crescent rolls out along the whole pie dish, making sure the crust goes all the way to the top of the edges of the dish. Next, put the cooked, drained sausage in the dish, on top of the crescent rolls. Add the cooked hashbrowns & mushrooms on top of the sausage, then pour the whisked eggs over the top. Bake for about 45 minutes. Take the pie out of the oven, put the shreaded cheese on top, and put it back in the oven long enough for the cheese to melt.
This has been a long time family tradition in our family, so every time you make it, think of my sweet Mama :) Enjoy!!!
