Recipe By Tammy D
Published Nov 19th
Prep 25m Cook 1h Additional 5m Ready In 1h 30m
Servings 6 servings Calories 460.9

We call this ‘egg pie’ in our house. Weird name. Yummy dish. Serve on holidays with mimosas and fresh fruit for an elegant brunch. Try it with your favorite varieties of sausage and cheese!

Recipe Ingredients

  • 1 (16 ounce) package chicken apple sausage
  • 1 (8 ounce) package refrigerated crescent rolls
  • ⅓ cup frozen hash brown potatoes, thawed
  • 9 eggs
  • ⅓ cup milk
  • 1 cup shredded Cheddar cheese

Cooking Directions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.
  2. 2 Cook the sausage in a large skillet over medium-high heat, turning occasionally, until completely browned and no longer pink in the center, about 10 minutes. Remove from skillet and slice. Set aside.
  3. 3 Line the bottom of the prepared baking dish with the crescent rolls. Spread the hash browns over the crescent roll, then layer with the sliced sausage. Beat the eggs with the milk in a bowl. Pour the egg mixture over the sausage.
  4. 4 Bake in the preheated oven until the egg sets, about 50 minutes. Turn the oven off. Sprinkle the Cheddar cheese over the top and return to the oven until the cheese melts, about 5 minutes. Allow pie to cool for 5 minutes before slicing and serving.

Nutrition Facts

  • Calories 460.9
  • Carbohydrate 19.7 g
  • Cholesterol 346.5 mg
  • Fat 29 g
  • Fiber 0.1 g
  • Protein 28 g
  • Saturated Fat 10.6 g
  • Sodium 1189.2 mg
  • Sugar 5.3 g

Chef's Notes

I use chicken and apple sausage, but you can substitute any sausage you like, cooked and sliced.


  1. This recipe is dry. The temperature is too high. It was done in less than 30 minutes and still very dry. Try adding more eggs and mild. Perhaps some nice seasonings.
  2. I made our casserole with turkey bacon... Yummy!!!
  3. Overall this recipe was very good. I added salt and pepper but it could use a bit more seasoning to enhance the flavor. Also I sauteed onion and red bell pepper and added that to the egg mixture. As someone else mentioned the rolls got a little too toasty and that's even after reducing the - Read more ...
  4. Made this with precooked sausage and double O'Brien hash browns. Everyone loved it. Only complaint was some of the egg got underneath the crescent rolls and the spots that did, didn't brown or puff up. I will make this again. We eat breakfast every week for supper!
  5. This was delicious and VERY filling. Presentation was impressive for being such an easy dish! (love that! Especially when friends stay over for breakfast!) Next time I will add more hash browns and not use the crescent rolls. The recipe was great as is but too filling for my breakfast preference.
  6. Love this.. instead of crescent rools I mixed up some multigrain pancake mix and prebaked that topped with the sauted chicken apple sausage hash browns and onions added a couple wedge of garlic and herb cheese and used egg white2..
  7. This was just okay. Followed the recipe exactly. Should have started checking on it baking at around 30 mins. because by 45 mins. the crescent roll crust had become a dark toffee color bordering on being completely burned. Overall I would have enjoyed the components better separately prepared as scrambled eggs with hash browns sausage - Read more ...
  8. I made this according to the recipe, and my husband and I really liked it. I did use the chicken apple sausage, which added most of the flavor. Since I had some hash brown patties to use up, that's what I put on the bottom and they turned out fine.
  9. This was very good. My husband and kids ate it right up! The only changes I made were upping the 1/3 hash brown potatoes to 2/3 cup (I found 1/3 cup wasn't enough for a good layer) and I used pork sausage as it was half the price of the chicken. I think I will - Read more ...