Venison Sausage Breakfast Pie by B.G.

Venison Sausage Breakfast Pie

1/2 pound venison sausage
1/2 pound breakfast sausage (spicy is good)
1 tbsp. Butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
4 eggs, beaten
1/2 pound Monterey Jack cheese, shredded
1 cup heavy cream
salt and pepper
2 9-inch pie shells, baked

Pre-heat oven to 350 degrees. Melt butter in a large frying pan and sauté the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage mixture and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes. Place foil around the edge of the pie shells if they become too brown. A great recipe to eat one just out of the oven, and cool one to wrap in foil and put in the freezer for a later date.