Breakfast Pot Pie Is a Total Dream

Enjoy the same classic comfort as at home, thanks to biscuits and gravy, using this unconventional pot pie recipe. Breakfast Pot Pie is the signature dish of brothers John and Adam Schlegel's Snooze, a 17-restaurant eatery in Arizona, Colorado, California, and Texas. Rosemary sauce sausages are covered with squares of puff pastry, sprinkled with eggs to your liking-although the staff always recommends cooking them in the sun - and seasoned with a pinch of paprika. One bite and you'll understand why crowds of people are lining up for Snooze. Learn how to make hash browns for this hearty hangover treat and experience the nirvana of breakfast.Potted Breakfast Pie
Saute the sausages over medium-high heat until tender, using the back of a kitchen spoon to form 1/2-inch-thick crumbs.Add the rapeseed oil, butter and all the vegetables to the sausages and continue cooking for 10 minutes.Add the crushed rosemary and slowly sprinkle the flour mixture so that it is well absorbed.Add the milk and bring to a boil, whisking continuously.Add the parmesan cheese, red pepper flakes, salt and pepper.Reduce the heat and simmer for about 20 to 30 minutes or until the flour is cooked through.Combine cornstarch and water until smooth.Add the cornstarch mixture to the sauce and remove from the heat as soon as the sauce thickens. Set aside to serve.Follow the instructions for baking puff pastry and set aside.Prepare the egg to your liking.Pour about 1 cup of the sauce over each cake. Top with egg and sprinkle with a pinch of paprika. Enjoy it!