This is my boys' all time favorite best prepared the night before it makes a wonderful weekend breakfast or brunch but beware you WILL need to make 2 or more if you have at least 4 people in your family!
1/2 dozen eggs
1-2 packages Oscar Mayer ~ Real Bacon Bits (based on your tastes)
1lb (16ozs) FINELY shredded Cheddar or Colby Jack
2 packages Pillsbury® Crescent Recipe Creations
1lb package of your favorite breakfast sausage (or pan sausage from a butcher)
1 10" Covered Skillet
1 9" Deep Pie Dish
2 Saucy Silicone Spatulas
1 Baking Sheet Lined with Paper Towels
1 Simply Perfect™ Pastry Sheet
1 12" Pie Keeper
1 Wheel Power™ Cutter
1 Bakers Roller
1 Slice ‘N Serve®
1 Color Coated Paring Knife
Directions: Open 1 package of the Pillsbury® Crescent Recipe Creations & place it on your Simply Perfect™ Pastry Sheet using your Bakers Roller roll out to meet the 9" ring.
Using your Wheel Power™ Cutter cut on the 9.5" line & set aside any excess crescent dough for mini biscuits later.
GENTLY fold your pie dough in half & then in half again, pick it up & place it into your 9" Deep Pie Dish & unfold to fit the pie dish if you need to make it easier to smooth out use the small end of your Bakers Roller. Place your 9" Deep Pie Dish inside your 12" Pie Keeper, cover and place into the fridge.
In your 10" Covered Skillet using your Saucy Silicone Spatula brown & crumble your sausage & making sure you only cook it about 3/4ths of the way. When you are finished place it on the baking sheet lined with paper towels to drain.
Next using your 10" Covered Skillet and soft scramble the 1/2 dozen eggs they should be very moist & mushy to the touch but NOT runny when you turn off the heat.
Start your oven pre-heating at 300* while you assemble the breakfast pie.
Bring out your 9" Deep Pie Dish and using your at the bottom place a thin layer of Oscar Mayer ~ Real Bacon Bits, crumbled breakfast sausage and cheese, top with a thin layer of soft scrambled eggs. Repeat this process until all of the ingredients are gone OR until your about to over flow the pie dish.
Top with 2nd package of Pillsbury® Crescent Recipe Creations & pinch to close at the edges. Using your Color Coated Paring Knife Place 5 SMALL slits in the top crust for venting (VERY IMPORTANT!)
Tip: To prevent burnt edges get yourself a Pie Crust Shield
Place in the oven at 300* for 90 minutes. Remove from the oven and let it come to room temperature, place the pie back into your 12" Pie Keeper until morning.
In the morning pre-heat your oven to 350* and then bake the pie for an additional 45 minutes or until completely golden brown. Allow the pie to cool for about 15-30 minutes (or until it is no longer hot but just warm to the touch)
Using your Slice ‘N Serve® slice into 8 slices & serve.