Preheat the oven to 400°F.
Spray a 10-inch springform pan with vegetable cooking spray. Press the pastry dough into the bottom of the pan and all the way up the sides.
Weigh down the dough with a sheet of aluminum foil and pie weights or beans. Place the shell in the oven and immediately reduce the oven temperature to 325°F. Bake the shell for about 8 minutes, or until the crust is golden. Remove the shell from the oven, remove the foil and weights and set aside. Reduce the heat to 350°F.
In a large mixing bowl, whisk together the eggs, cream, sage, thyme, salt and pepper.
In a large non-stick skillet, cook the scrapple slices and pepper & onion sausage over medium heat until crispy on all sides. Remove and cut into 1/2-inch squares.
Place the scrapple pieces, chopped sausage, Canadian bacon, grated cheddar and bread crumbs in the bottom of the pie shell and cover with the egg mixture. Slice the breakfast sausage links in half lengthwise and arrange atop the mixture in a star pattern.
Bake for 40-45 minutes, until the center is firm and set.
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