Pioneer Breakfast Pot Pie |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I'm a big fan of Pioneer's baking mix and gravy mixes. Ingredients:
1/2 large yellow onion, chopped |
2 cups frozen hash brown potatoes |
1 cup mushroom, sliced |
1 tablespoon butter |
1/2 lb breakfast sausage, cooked and crumbled |
12 eggs, scrambled (cooked) |
1/4 cup pickled jalapeno pepper, chopped |
1 cup cheddar cheese, shredded |
1 (2 3/4 ounce) package pioneer peppered gravy, prepared |
1/4 lb bacon, cooked and chopped |
2 cups pioneer biscuit and baking mix |
3/4 cup milk |
6 green onions, white and light green parts, sliced thinly |
Directions:
1. Heat butter in a large non-stick skillet over medium heat.
2. Mix together onion, potatoes, and mushrooms and add to pan. Sauté over medium heat for about 10 minutes, until lightly browned. Shake pan occasionally to avoid burning.
3. Preheat oven to 450ºF.
4. Grease a 9”x13” pan.
5. Mix together hashbrown mixture, sausage, eggs, jalapeños, cheese, and gravy.
6. Add mixture to the pan.
7. Mix together Pioneer Biscuit and Baking Mix, milk, and bacon and then crumble mixture loosely over the top of the ingredients in the pan.
8. Bake for 25-30 minutes, or until top is nicely browned and biscuit mixture is baked all the way through.
9. Top with sliced green onions and serve immediately.
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