//Baked Venison Sausage Egg Pies

Baked Venison Sausage Egg Pies

  • 1 pound Country Style Breakfast Sausage
  • 
1 sheet puff pastry sheet
  • 4 ounces frozen chopped spinach, defrosted and squeezed dry
  • 
8 large eggs
  • 
1/2 cup shredded Cheddar cheese
  • 
cooking spray
  • pepper, to taste
  • onion salt, to taste

 

Preheat oven to 350°

Spray Lodge cast iron wedge pan. Place pastry sheet on top of the cast iron pan and press down.

Break 1 egg into each wedge, fry sausage and divide between each wedge. Add Spinach, sprinkle with pepper and onion salt, and top each section with cheese.

Bake in the oven for 15 to 18 minutes or until the yolks are set. Let the egg cups cool 3 minutes before trying to remove.

2017-02-04T16:26:41+00:00 December 6th, 2016|Categories: Recipes from the Field|Comments Off on Baked Venison Sausage Egg Pies