Country Sausage Breakfast Pot Pie

• 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

1. Preheat oven to 350u0b0.
2. In a big skillet over med-high heat, brown sausage, breaking up with the back of a wooden spoon, until cooked through.
3. Remove from skillet to a paper-towel lined plate.
4. Add shallot to skillet; saute until softened, about 2 minutes.
5. Add in mushrooms; saute until browned, about 6 minutes.
6. Add in cheese and sausage to skillet; cook, stirring, until cheese has melted, about 3 minutes.
7. Spoon into ungreased 8x8x2 inch baking pan.
8. In same skillet, scramble eggs, leaving slightly undercooked; spoon eggs over sausage; sprinkle with breadcrumbs.
9. On a lightly floured surface roll out pastry to a 9-inch square; brush with some melted butter.
10. Place pastry on baking pan, butter side down; crimp edges.
11. Brush with butter; cut 5 steam vents.
12. Bake 30-35 minutes until pastry is golden brown and filling is bubbly.

countrystyle breakfast, shallot, fresh mushrooms, cream cheese, eggs, breadcrumbs, pastry, butter

Taken from www.food.com/recipe/country-sausage-breakfast-pot-pie-296680 (may not work)