Sunny-Side Up Breakfast Pie Crust Roll Ups

Sunny-Side Up Breakfast Pie Crust Roll Ups with Black Pepper Gravy

#WicksPies #TrustTheCrust #InCrustWeTrust

UPDATE 11/10/22…So excited to say I won the breakfast category. 🙂 Thank you Wick’s for choosing my dish.

That breakfast you dream of when you go out to a restaurant, no need to dream anymore, bring it home. These Sunny-Side Breakfast Pie Crust Roll Ups are so dreamy it will satisfy all your breakfast food desires.

I’m so thrilled to be one of 30 food bloggers to take the Wick’s Pies Bloggers Challenge. The company mailed each blogger a wonderful box of frozen pre-made pie crusts. The contest begins with three categories, breakfast, entree and dessert. I have to say, the crusts are the best quality I have ever worked with. (FYI, my personal opinion that is not endorsed)

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Three Categories:

Center of the Plate (entrée) Category

$500.00 Cash Prize

Breakfast Category

$500.00 Cash Prize

Dessert Category

$500.00 Cash Prize

There will be one grand prize winner of $1,000.00

The crispy, flaky crust goes so well with the filling, soft fried egg and the sassy black pepper gravy. If you have never tasted fresh cracked black pepper gravy, please try this one. Oh my!! I ate it by the spoonfuls lol.

If cheddar cheese is not your thing or you have some other cheese in the house, use it. I suggest a pepper jack cheese for a little more spice. A Monterey Jack cheese would add a soft cheesy flavor.

If you can’t find the refrigerated O’Brien Hash Browns, look to the freezer section for a hash brown that has onion and peppers added. Thaw them first then add them to the recipe as directed.

Rolling the 9 inch crust to 11 inches makes for a thinner outer layer to the roll up. Once the crust is rolled out, cut the edges off to make a square. Then cut each crust into 4 smaller squares.

Form a 1/4 cup of the filling into a log. Place it in the center of the small square and add egg wash to one of the ends. When rolled it will help seal it closed. Once rolled, place them seam side down.

Arrange on a baking sheet that is lined with parchment paper. Brush each with the beaten egg and bake until golden brown. Allow the baked rolls to rest before removing from the baking sheet.

These rolls would be great served fresh out of the oven with the Black Pepper Gravy. The eggs could be served on the side for those who may or may not want an egg.

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Website: https://www.wickspies.com/

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Sunny-Side Up Breakfast Pie Crust Rolls Ups

Number of servings: 6

See Detailed Nutrition Info on

Sunny-Side Up Breakfast Pie Crust Roll Ups are the perfect starter to any gathering. A savory warm filling wrapped in a golden pie crust, topped with a juicy fried egg and a sassy black pepper gravy.

Ingredients

• 8 oz. Country style pork sausage
• 1 tbs. oil
• 10 oz. O’Brien hash brown potatoes, (refrigerator style found next to the eggs)
• 3/4 cup sharp cheddar cheese, finely shredded (pepper jack could be used for more spice)
• 3 Wick’s Pie crusts, thawed
• 1 egg, beaten for pastry wash
• 6 eggs
• Cooking spray
• 1/2 tsp fresh cracked black pepper for eggs
• Garnish, scallion tops cut on the bias.
• Black Pepper Gravy:
• 1/4 cup flour
• 1/4 cup butter, unsalted
• 2 cups whole milk, warmed
• 1 tbs. fresh crack black pepper
• 1 tsp. kosher salt

Instructions

1. In a large skillet over medium high heat, crumble the pork sausage into the pan and brown to cook through. Break up the pork to a crumble and drain when cooked. Set aside in a large bowl.
2. In the same large skillet, add in the oil and heat over medium high. Add in the hash browns and allow to brown before stirring. Continue tossing and cooking to brown the potatoes. Remove and add to the cooked sausage.
3. Add the shredded cheese to the sausage/potato mixture and stir to combine. Set aside.
4. Heat oven to 400 degrees. Line a baking sheet with parchment paper.
5. Roll each Wick’s pie crust to 11 inch to thin the crust. Trim the edges to make a square. Cut each square into 4 pieces for a total of 12 squares.
6. Fill each square with 1/4 cup of breakfast filling. Brush one side of the square with egg wash and roll the dough over the filling to meet the egg washed side. Place the roll seam side down on the baking sheet. Continue filling all of the roll ups.
7. Brush the roll ups with the beaten egg wash and bake for 33-35 minutes to achieve a golden brown crust. Remove from the oven and allow to rest for a few minutes before removing from the baking sheet.
8. While the roll ups are baking, make the gravy. In a sauce pan over medium heat, add in the butter to melt. Toss in the flour and blend. Continue to cook the butter and flour for another minute to cook off any flour taste.
9. Slowly add in the warm milk, whisking the entire time. Add in the salt and fresh crack black pepper. Cook for several more minutes until the gravy thickens and begins to bubble. Remove from the heat and cover with plastic wrap on the gravy surface to avoid a skin forming.
10. Spray a large non stick skillet with cooking spray over medium heat. Fry the eggs in batches until a sunny side finish. Season with fresh crack black pepper.
11. To serve, arrange each plate with 2 breakfast pie crust roll ups, one sunny side up egg and a side of Black Pepper Gravy. Garnish with scallion tops.

Notes

Make the gravy ahead of time, it will reheat perfectly. Not a fan of sunny side up eggs, cook the eggs to your liking. Even scrambled eggs would go great over the roll ups.