1 pound country-style breakfast sausage
1 large shallot, minced
1/2 pound fresh mushrooms, sliced
1/2 pound cream cheese, in chunks
8 eggs
1/4 cup packaged unseasoned bread crumbs
1 frozen puff pastry sheet, thawed according to package directions
2 tablespoons butter, melted
Recipe Directions
1. Brown sausage in skillet, 5 minutes. Set aside. Add shallot to skillet, sauté until softened, 2 minutes. Add mushrooms, sauté until browned, 6 minutes. Add cheese and sausage to skillet; cook, stirring, until cheese has melted, 3 minutes. Spoon in 8x8x2-inch baking pan.
2. In same skillet, scramble eggs, leaving slightly undercooked. Spoon eggs over sausage. Sprinkle with crumbs.
3. On floured surface, roll pastry to 9×9 inch square. Brush with some melted butter. Place on baking pan, butter side down; crimp edges. Brush with butter. Cut 5 steam vents. (Pie can be refrigerated overnight or frozen up to 1 month. Increase baking time for frozen by 15 minutes.)
4. To bake, heat oven to 350°. Bake 30 minutes, until pastry is golden brown, and filling is bubbly.
