1-16 oz. tube regular breakfast pork sausage
2-8 oz. frozen
deep-dish pie shells, thawed
4 eggs
1½ cups
half and half
¼ teaspoon
kosher salt
1 cup mozzarella cheese, shredded
¼ teaspoon freshly ground black pepper

 

Preheat oven to 350º. Defrost frozen pie crusts.

Brown pork sausage in medium skillet over medium-high heat until sausage is no longer pink, breaking sausage into large chunks.

Drain sausage on plate lined with a paper towel.

Mix together eggs, half and half, salt and pepper in large bowl using wire whisk. Stir in ½ cup of mozzarella cheese.

Pour egg mixture evenly in the two pie shells. Spoon sausage mixture evenly over egg mixture. Sprinkle remaining ½ cup of mozzarella cheese equally on each top of each pie.

Bake in preheated oven for 30-35 minutes. Transfer pies to cooling rack, let stand for about 15 minutes before serving. Serve warm.

To make ahead. Prepare and bake pies as directed. Cool for up to 1 hour at room temperature. When completely cool, tightly wrap each pie in heavy foil and freeze. To reheat, unwrap pie(s). Cover edge of crust with foil.

 

Bake in a heated 350º oven about 40 minutes or until an instant-read thermometer inserted near center(s) registers 160º. Let stand about 10 minutes before serving.

Makes 2 pieces, 6 servings each.