Pie for Breakfast ! ( squash or pumpkin) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Sugar, spice and everything nice transforms pumpkin pie into a very special breakfast or brunch treat. Butternut and zucchini squash replace the pumpkin and breakfast sausage adds a wonderful savory and spicy touch. A great make ahead dish for brunches and you can substitute canned pumpkin to save time. Ready, Set, Cook #3 Ingredients:
1 (14 ounce) box frozen butternut squash, defrosted or 1 1/4 cups cooked and pureed squash |
1 medium zucchini, cooked and coarsely pureed (6-7oz, about 1/2 cup) |
1/2 lb bulk breakfast sausage (i use jimmy dean) |
3 large eggs, beaten |
1/4 cup brown sugar |
1/2 cup granulated sugar |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon clove |
12 ounces evaporated milk |
1 unbaked pie shell, rolled out to fit a 9 inch deep dish pie pan (4 cup volume) |
Directions:
1. Preheat oven to 425°F (400° is using a glass dish).
2. Cook sausage over medium high, breaking up the sausage with the edge of a spoon, until no longer pink, cool to room temp.
3. In a large bowl, mix eggs, salt, sugar and spices.
4. Mix in squashes and sausage, add milk and stir to combine.
5. Pour into pie shell and bake 15 minutes.
6. Reduce oven temp to 350°F (325° for glass) and bake 40-50 minutes or until a knife blade inserted comes out clean.
7. Chill before serving.
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