This is a recipe that we originally got from our friends, the Pences. We don’t tend to get together with them any more, but every time I make breakfast pie, I think of them and say a prayer for their family.
I have modified the recipe quite a bit over the years to account for my family’s preferences, but the basic framework is still the same recipe that they gave to us more than 10 years ago.
2 tubes of Pillsbury reduced fat crescent rolls (16 rolls)
1 whole egg
4 egg whites
1 package Jimmy Dean turkey sausage links (12 links)
8 oz 2% milk shredded Mexican cheese blend
1 green pepper
1/4 tsp oregano
1/8 tsp black pepper
- Preheat oven to 350
- Unroll the first tube of crescent roll dough and press it into the bottom of an ungreased 13×9 glass baking pan, then layer the second tube of dough on top of it.
- Slice the green pepper into rings and layer them on top of the dough
- Sprinkle the cheese evenly on top
- Blend all five eggs along with the oregano and black pepper in a separate bowl with a whisk
- Drizzle the egg mixture on top of the shredded cheese
- Slice the sausage links into small dimes and sprinkle on top of the whole pie
- Bake for 20 – 25 minutes or until the cheese starts to brown slightly
Even with the focus on lower-calorie ingredients (reduced fat rolls, turkey sausage, egg whites, reduced fat cheese) this is still a relatively high-calorie breakfast. It’s dense, though, and very filling. A little bit goes a long way.
If you slice the pie into 12 pieces, then each piece will have about 225 calories (100 from fat) in a 115g serving size, yielding a calorie density of 2.0 calories per gram.
I actually make two different pies for my family, one for the kids and one for the adults. I modify the above recipe slightly for each one. Here is how I have adapted it:
Kids’ pie: I use 4 whole eggs instead of the egg white mixture quoted above, and I use closer to 10 oz of cheese (about 1 and 1/3 package). I don’t put green pepper or oregano on the kids’ pie, and I only slice up 3 links of sausage and sprinkle them on 1/2 of the pie, leaving the other 1/2 bare.
Adults’ pie: I use the remainder of the cheese (about 2/3 package or 6 oz.) on the adults’ pie. I also use the remainder of the sausage package: 9 links.
Here is a picture of the two variants that I make: