Country Breakfast Pot Pie


My parents just celebrated their 42nd wedding anniversary, which also means their 42nd year visiting a sweet beach city.  They have never missed a summer, and I have not either.  It’s our family and our dear family friends that attend year after year.  It’s the same people, dedicated to early mornings filled with the aroma of coffee and breakfast. Dedicated to packing up the car, rubbing on the sunscreen, and heading out to the sandy shore.  It’s a small town that hasn’t changed too much over the years; the same coffee shops, flower stands, and pizza joints are things we look forward to each summer.

It’s the smell of summer.  In the morning where the fog hasn’t lifted and even the sea gulls seem to step a bit quieter, the waves crash with a bit of hesitance because the tide is still so far out.  The expanse of the beach is huge at the early morning hours and our goal is to find one thing: sand dollars.  It’s the currency of our vacation, and while we search the shores, we feel so very small again; a feeling that I know is an essential part of my worldview.  It’s still at that hour.  As I step on that beach each day during our vacation I breathe deeply in and count my blessings.  There’s something magical about this place. All debts are forgiven at the beach.

On this particular morning we pulled up to our beach home and I could smell the delicious breakfast that was being prepared inside.  We quickly set the table, distributed the coffee, and sat down together.  Meals together.  With no television.  No electronic devices.  No newspapers.  Just us.  Friends.  Family.  Loved ones.  Our gestures and conversations are filled with years and years of stories and memories.  There is a trust that is deep, a love that is tangible, and as we each dig into our dishes, we are reminded of the goodness of food, the deliciousness of friendships, and how good it feels to be stuffed to the brim with both.


We dove into an egg dish prepared by making scrambled eggs the way we enjoy.  We added cheese, spinach, zucchini, and sausage.   And then we placed all of it, plus a bit of extra cheese into a puff pastry and baked it accordingly.  It’s such a wonder and totally refreshing that the eggs don’t overcook when wrapped up in the pastry goodness. A reminder of the necessity of having close friends and families to keep you warm and wrapped up, while allowing you to be yourself.  It’s a bit crispy on the outside and the eggs are cooked perfectly on the inside.  The cheese holds it together and separates in that gooey, delicious way that you only see on commercials with that perfect grilled cheese.

We talked, we laughed and we made the plans for the day.  Under the table are bare feet and little speckles of sand that we dragged in from the beach.  We cleaned up, and the kids of the group, which are the kids of our parents, decided we would go on a run.  And we ran.  Up highway 101, onto a trail which gives the most breathtaking view of the ocean I have ever seen.  There were hills that were hard, but my husband led the way, and our friend Andy picked up the rear with the girls in the middle.  And we made it.  We fought through the hills, we stopped and took in the scenery, we ran on the beach, and we grew tired.  But we also were invigorated.  We were together, and we were fueled by the history we all have, the future we all hold together, and the food inside our bellies.

My cup runneth over.

Country Breakfast Pot Pie

Yield: 6-8 servings

Prep Time: 25 minutes

Cook Time: 25 mintes

Total Time: 50 minutes

adapted from Pillsbury


9-11 eggs (The number of eggs will be determined by the number of other ingredients you put into your eggs. We made two, one with only vegetables in which we used 8 eggs and one with vegetables and sausage in which we used 11 eggs)

Many other ingredients of your choosing. How much of these ingredients you put in here is totally your choice! Some options are:

summer squash or other seasonal vegetables
chicken sausage
any additional seasonings

1 package pillsbury crescent rolls
1 tablespoon butter


Preheat oven to 325 degrees. Grease an 11 x 13 baking dish and set aside.

Place all eggs into a large bowl, and whisk until egg yolks and whites are combined. Using a large skillet, heat butter over medium heat until completely melted. Add eggs to skillet and let sit for three or four minutes. Nothing will happen immediately, but as the eggs get a bit thicker, begin to stir in order to make a scramble. Add ingredients one by one until the various ingredients are cooked completely. Note: if you are using onions, brown the onions with the butter before adding any eggs.

While the eggs are cooking, pul out one package of pillsbury crescent rolls and lay them out in a star shape, by separating the triangles by the perforated edges and placing all the flat edges in the center and the pointed edges outwards into a star formation into a 11 x 13 baking dish. Remove the eggs from the heat, and place into the middle of the star formation, Take the pointed edges of the star formation and fold them over the center of the eggs, covering all sides of the eggs so that they do not spill out.

Bake for 25 minutes, checking after 15 and then every five minutes later. The dough should be golden brown on top yet cooked all the way through. Serve and enjoy!