Best Mini Sausage Pies Recipes

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IMPOSSIBLY EASY MINI BREAKFAST SAUSAGE PIES



Impossibly Easy Mini Breakfast Sausage Pies image

Here's our impossibly easy pies packed with pork and mushrooms; made using Original Bisquick® mix - perfect for breakfast.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 6

Number Of Ingredients 9

3/4 lb ground pork breakfast sausage
1 medium onion, chopped (1/2 cup)
1 can (4 oz) mushroom pieces and stems, drained
1/2 teaspoon salt
3 tablespoons chopped fresh sage
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 250, Carbohydrate 10 g, Cholesterol 105 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving (2 Mini Pies), Sodium 920 mg, Sugar 3 g, TransFat 1/2 g

IMPOSSIBLY EASY MINI BREAKFAST SAUSAGE PIES



Impossibly Easy Mini Breakfast Sausage Pies image

Here's our impossibly easy pies packed with pork and Green Giant® mushrooms; made using Original Bisquick® mix - perfect for breakfast.

Provided by Bisquick

Categories     Trusted Brands: Recipes and Tips     Bisquick®

Time 55m

Yield 6

Number Of Ingredients 9

¾ pound ground pork breakfast sausage
1 medium onion, chopped
1 (4 ounce) can Green Giant® mushroom pieces and stems
½ teaspoon salt
3 tablespoons chopped fresh sage
1 cup shredded Cheddar cheese
½ cup Original Bisquick® mix
½ cup milk
2 eggs

Steps:

  • Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 10.4 g, Cholesterol 105.9 mg, Fat 22.4 g, Fiber 0.7 g, Protein 16.1 g, SaturatedFat 9.4 g, Sodium 1045.6 mg, Sugar 2.1 g

MINI SAUSAGE PIES



Mini Sausage Pies image

The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies-which makes them even better! -Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 7

1 package (17.3 ounces) frozen puff pastry, thawed
1 pound bulk sage pork sausage
6 green onions, chopped
1/2 cup chopped dried apricots
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten

Steps:

  • Preheat oven to 375°. On a lightly floured surface, unfold pastry sheets; roll each into a 16x12-in. rectangle. Using a floured cutter, cut twelve 4-in. circles from 1 sheet; press onto bottoms and up sides of ungreased muffin cups. Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet., Mix sausage, green onions, apricots and spices lightly but thoroughly. Place 1/4 cup mixture into each pastry cup. Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal. Brush with egg. Cut slits in top., Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a baking sheet in a preheated 350° oven until heated through, 14-17 minutes.

Nutrition Facts : Calories 551 calories, Fat 36g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 784mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

IMPOSSIBLY EASY MINI BREAKFAST SAUSAGE PIES



Impossibly Easy Mini Breakfast Sausage Pies image

Make and share this Impossibly Easy Mini Breakfast Sausage Pies recipe from Food.com.

Provided by Lelandra

Categories     Breakfast

Time 55m

Yield 24 muffins

Number Of Ingredients 9

1 1/2 lbs ground pork breakfast sausage (bulk)
1 large onion, chopped (1 cup)
2 (4 ounce) cans mushroom stems and pieces, drained
1 teaspoon salt
6 tablespoons fresh sage
2 cups shredded cheddar cheese (8 oz)
1 cup Bisquick
1 cup milk
4 eggs

Steps:

  • Heat oven to 375. Spray 2 muffin pans with cooking spray.
  • In skillet, cook sausage and onion over medium high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture in to each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 175.1, Fat 12.8, SaturatedFat 5.2, Cholesterol 62.9, Sodium 501.5, Carbohydrate 6, Fiber 0.9, Sugar 1.5, Protein 9

MINI SMOKED SAUSAGE AND PEPPER HAND PIES



Mini Smoked Sausage and Pepper Hand Pies image

In partnership with Hillshire Farm Brand, we're helping you make cooking easy, quick, and delicious. Here, a clever take on smoked sausage and peppers in a handheld size ideal for weeknight dinners.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 1h5m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil
8 ounces Hillshire Farm® Rope Smoked Sausage, cut in 1/4" cubes
½ cup finely chopped red bell pepper
½ cup finely chopped yellow bell pepper
½ cup finely chopped poblano pepper
½ cup finely chopped yellow onion
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
2 teaspoons Italian seasoning
2 teaspoons garlic powder
1 teaspoon black pepper
1 (14.1 ounce) package refrigerated pie crusts
6 (1 ounce) slices provolone cheese, halved
1 large egg, lightly beaten
1 tablespoon water

Steps:

  • Heat oil in a large skillet over high. Add sausage; cook 3-4 minutes, stirring occasionally until lightly browned. Add peppers and onion; cook 3-4 minutes, stirring frequently, until softened. Stir in Worcestershire, tomato paste, Italian seasoning, garlic powder, and pepper. Remove from heat. Cool completely, about 15 minutes.
  • Preheat oven to 450 degrees F. Unroll pie crusts on work surface. Cut out twelve 5-inch circles, re-rolling dough scraps as needed.
  • Spoon 2 tablespoons sausage mixture into center of each circle; top with 1/2 a cheese slice. Fold each circle over into a semicircle and crimp edges with a fork to seal. Place pies on large baking sheet lined with parchment paper.
  • Whisk together egg and water; brush over tops of pies. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 18.3 g, Cholesterol 37.1 mg, Fat 21.1 g, Fiber 2.2 g, Protein 8.9 g, SaturatedFat 7 g, Sodium 488.8 mg, Sugar 1.7 g

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