Country Sausage Breakfast Pot Pie - cooking recipe

Ingredients

1 lb country-style breakfast sausage
1 large shallot, minced
1/2 lb fresh mushrooms, sliced
1 (8 ounce) package cream cheese, cut into small chunks
8 large eggs
1/4 cup packaged unseasoned breadcrumbs
1 sheet frozen puff pastry, thawed for 30 minutes (half of a 17.3 oz. pkg.)
2 tablespoons butter, melted

Preparation

Preheat oven to 350\u00b0.
In a big skillet over med-high heat, brown sausage, breaking up with the back of a wooden spoon, until cooked through.
Remove from skillet to a paper-towel lined plate.
Add shallot to skillet; saute until softened, about 2 minutes.
Add in mushrooms; saute until browned, about 6 minutes.
Add in cheese and sausage to skillet; cook, stirring, until cheese has melted, about 3 minutes.
Spoon into ungreased 8x8x2 inch baking pan.
In same skillet, scramble eggs, leaving slightly undercooked; spoon eggs over sausage; sprinkle with breadcrumbs.
On a lightly floured surface roll out pastry to a 9-inch square; brush with some melted butter.
Place pastry on baking pan, butter side down; crimp edges.
Brush with butter; cut 5 steam vents.
Bake 30-35 minutes until pastry is golden brown and filling is bubbly.