Ron’s Tybee Island Sausage Pie

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Recipe Courtesy of


Servings: 6
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese
3   eggs
1   (3-ounce) package cream cheese
3/4 cup milk
1/3 cup chopped onion
1 tablespoon butter
1 lb ground sausage
1/2 teaspoon salt (use less if the sausage is salty)
1/8 teaspoon pepper
1   9-inch deep-dish pie crust, partially baked and cooled


 

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Directions

Preheat the oven to 375 degrees.  In a heavy skillet over medium heat, crumble the sausage with a fork.  Saute the sausage until completely cooked.  Drain off the fat, remove the sausage, and set aside.  Melt the butter in another skillet over medium heat.  Saute the onions in the butter until tender.  Add the milk and heat until steam rises, but do not boil the milk.  Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat.  In a large bowl, beat the eggs, then add the Cheddar, the onion mixture, the Worcestershire, salt, and pepper.  Mix thoroughly and pour this into the piecrust.  Top with cooked sausage, and bake for 30 minutes, or until set.

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Reader Comments:

54321

Incredible recipe. I get sad :( far too quickly because it's gone so fast!

By rhpollock on November 27, 2011

54321

This was a fantastic recipe. I highly recommend it, easy to put together and it tasted fabulous. Even my picky 4 yr old liked it!!!!

By Jillian on October 05, 2011

54321

Made this for a quick Christmas morn b'fast!! It's out of this world!!! I am making it again and again for b'fast!! I eve browned the sausage the night before and precooked my pie shell the night before to make it quicker and easier!! My Kids love it! Cindy

By Anonymous on December 24, 2009

54321

Ron- this sounds yummy! And we love the fact that it's a Tybee Island recipe!!! Diane with mermaid cottages, tybee island , GA

By Anonymous on November 01, 2009

54321

awesome!!! this recipe is so easy to cook and my whole family just loves it

By brandee on May 21, 2009

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