Faith Middleton's Food Schmooze

Red Truck Bakery’s Barnyard Breakfast Pie

Servings

One (1) 10-inch pie

Servings

One (1) 10-inch pie

Ingredients

1/2 recipe Savory Pie and Quiche Crust Doughsee recipe linked in headnote
About 5 Rise and Shine Biscuits (use store-bought),broken into large pieces and lightly toasted (3 cups)
12 scallionscoarsely chopped
2(4-ounce) breakfast sausage patties,cooked and broken up into large pieces (about 2 cups)
6 bacon slices,cooked and coarsely chopped
6large eggsbeaten
1cup half and half
1/2teaspoon kosher salt
1/2teaspoon freshly ground black pepper
1tablespoon red pepper flakes
5tablespoons Aunt Darla’s Smoky Pimento Cheesesee recipe linked in headnote
2tablespoons Rooster’s Pepper Jelly,heated until thin and runny; see recipe linked in headnote

Instructions

Preheat the oven to 400°F.
Roll out the pie dough into a 13-inch round, fit it into a 10-inch pie pan, trim, and crimp the edges.
Scatter the toasted biscuit pieces into the pie shell and sprinkle evenly with the scallions. Add the sausage and bacon.
In a medium bowl, whisk together the eggs, half-and-half, salt, black pepper, and red pepper flakes. Add the pimento cheese and whisk to combine, then pour the mixture into the pie shell, making sure not to fill it past the bottom of the crimped edges. With a spoon, quickly ladle the melted pepper jelly across the top.
Bake for 20 minutes. Reduce the oven temperature to 375°F, turn the pie pan, and bake for 10 to 20 minutes more, until the top is golden brown and the egg mixture is firm. Let cool before slicing and serving.