For this hearty breakfast pie, we start by crumbling up leftover Rise and Shine Biscuits and placing them in the bottom of a piecrust with big chunks of sausage and hearty bits of smoked bacon. We drown it all in an egg mixture amped up with Aunt Darla’s Smoky Pimento Cheese and bake until the top is golden brown and puffed up. It’s the perfect fuel on weekend mornings before hiking in the Blue Ridge Mountains or tubing down the North Fork of the Shenandoah River.
— Brian Noyes
Excepted from Red Truck Bakery Cookbook, by Brian Noyes © 2018. Published by Clarkson Potter Publishers. Photos © 2018 by Andrew Thomas Lee.