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Cut a snowflake out of paper (tutorial at bottom of blog post)
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Preheat your oven to 375 degrees.
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Set refrigerated pie crusts on counter at room temperature for 15 minutes before unrolling them.
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When they are ready, unroll and then take a rolling pin to even them out just a little.
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Place one on the bottom of a 9" pie plate.
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For the other crust, flour your surface and the top of the crust so it won't stick.
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Lay your snowflake stencil on top of the crust and using a sharp tipped knife start cutting out the shapes.
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Set aside top snowflake crust.
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Spread the sausage in an even layer on the bottom of the pie plate.
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Top with hash browns, green onions, green peppers, and chilies.
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Now layer the cheese over the veggies.
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Whisk the eggs with the cream and then pour over the cheese.
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Carefully fold your top crust over and transfer to the top of your pie plate.
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Flute the edges and then lightly cover edges of crust with tinfoil.
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Bake for 30 minutes and then remove tinfoil.
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Bake an additional 25-35 minutes or until eggs are set and it is a nice dark golden brown color.
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Let sit for 10 minutes before serving.