Breakfast Category Winning Recipe

The Breakfast Category Winner Is…

Sunny-side-up Breakfast Pie Crust Roll-ups by The Prize of Cooking

We loved this creative and oh-so-filling dish by Kim of The Prize of Cooking.  Coming from a very farm-centric community, we know a hardy breakfast when we see one!  Pork sausage, hash browns, cheese, gravy and eggs come together splendidly in a rolled pie crust that’s baked to perfection.

Congratulations Kim at The Prize of Cooking!

Click Here for the Recipe (or scroll down the page)

Sunny-Side-Up Breakfast Pie Crust Roll-ups 

Yields: 12 Roll-Ups   |  Prep Time: 20 minutes  |  Cook Time:  35 minutes

Breakfast Category Winning Recipe brought to us by The Prize of Cooking


For The Filling:

  • 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.

For The Black Pepper Gravy:

  • Add the shredded cheese to the sausage/potato mixture and stir to combine. Set aside.
  • 1/4 cup flour
  • 1/4 cup butter, unsalted
  • 2 cups whole milk, warmed
  • 1 tbs. fresh crack black pepper
  • 1 tsp. kosher salt


  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.