Do I need to make a crust for the impossible breakfast pie?

No, you do not need to make a traditional pastry crust. The baking mix in the batter sinks to the bottom and sides of the pie plate during baking, which creates a tender, self-forming crust all on its own without any rolling or blind baking required.

Can I make impossible breakfast pie ahead of time?

Yes, you can assemble the savory fillings in the pie plate and whisk the liquid batter separately the night before. Store both components covered in the refrigerator overnight, then pour the batter over the fillings and bake it fresh in the morning.

Can I freeze impossible breakfast pie?

You can freeze the baked pie for up to three months. Let it cool completely, slice it into individual portions, wrap each piece tightly in plastic wrap, and store them in a freezer bag. Reheat the slices directly from frozen in a 375 degree oven for twenty minutes.

What can I substitute for Bisquick in impossible pie?

You can use any commercial baking mix, or make a homemade blend of flour, baking powder, salt, and a fat like butter or shortening. For a gluten-free impossible pie, use a gluten-free baking mix or a paleo baking flour blend, though the final texture will be slightly more dense.

Impossible Breakfast Pie: A Self-Crusting Brunch Hero

Name: The Impossible Breakfast Pie That Builds Its Own Crust
Prep time: 23 min
Cook time: 40 min
Total time: 1 h 3 min
Cuisine: American
Ingredients: 1 lb bulk breakfast sausage; 1 cup frozen hash brown potatoes (thawed and squeezed dry); 1 cup shredded sharp cheddar cheese; 1/4 cup yellow onion (finely chopped); 1 cup baking mix (like Bisquick); 1 cup whole milk; 3 large eggs

Description

A savory breakfast pie where the baking mix creates its own crust as it bakes. Sausage, hash browns, and cheddar cheese are suspended in a fluffy egg custard for a hearty morning meal.

Ingredients

Scale

1 lb bulk breakfast sausage

1 cup frozen hash brown potatoes (thawed and squeezed dry)

1 cup shredded sharp cheddar cheese

1/4 cup yellow onion (finely chopped)

1 cup baking mix (like Bisquick)

1 cup whole milk

3 large eggs

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit and spray a glass pie plate with nonstick cooking spray.

2. Cook the bulk breakfast sausage in a skillet over medium heat until completely browned and no pink remains, then drain the excess grease.

3. Scatter the thawed hash browns evenly across the bottom of the prepared pie plate.

4. Sprinkle the cooked sausage and chopped onion over the hash browns, creating an even layer.

5. Top the meat mixture with the shredded sharp cheddar cheese, ensuring it covers the surface evenly.

6. In a medium bowl, whisk the baking mix, whole milk, and eggs together until the mixture is completely smooth and free of lumps.

7. Pour the liquid batter slowly over the filling in the pie plate, allowing it to seep into the layers naturally.

8. Bake for 40 minutes until the top is golden brown and a knife inserted into the center comes out clean.

9. Let the pie rest for 5 minutes on a wire rack before slicing to allow the custard to set.

Prep Time: 18 min
Rest Time: 5 min
Cook Time: 40 min
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 170 mg