Easy Ham and Cheese Breakfast Pie

This breakfast pie starts with a flaky pie crust and is filled with breakfast favorites like eggs, ham and cheese. It’s so easy to make and a crowd-favorite for weekend brunches.

More breakfast recipes we love include this breakfast casserole with crescent rolls, frittata and my sausage egg biscuit casserole.

This post may contain affiliate links. Read disclosure policy.

Easy Breakfast

As much as I love to enjoy a piece of fresh fruit pie as a sweet breakfast, this easy breakfast pie might be my new favorite. It tastes similar to a ham and cheese quiche and is made with veggies, ham and cheese nestled in a warm egg mixture over a flaky pie crust.

This breakfast pie recipe is perfect to make with leftover baked ham and is easy to customize based on what you have on hand. Use other types of meat like breakfast sausage and your favorite veggies sitting in the fridge.

Breakfast Pie Recipe Ingredients

Find the full printable recipe with measurement below.

• Pie Crust. Use homemade pie crust or frozen store-bought. A butter pie crust gives a flakey backdrop to this well-rounded breakfast.
• Salted butter. The saltiness of the butter enhances the flavor of the onions and peppers.
• Large eggs. The eggs add protein and act as a binder to bring all of the other ingredients together.
• Half-and-half. I like to use half-and-half for extra creaminess.
• Meat. I prefer to use a combination of ham and bacon because I like the texture from the bacon and the richness of the ham.
• Veggies. Spinach, bell pepper, and onion add a great crunch and a nice freshness to this morning dish.
• Cheese. A mixture of cheddar and parmesan elevate this breakfast pie from ordinary to extraordinary.
• Seasoning. Along with salt and pepper, I like to add dried parsley for a little extra flavor. You could add a dash of red pepper flakes for heat or garlic powder.

How to Make Ham and Cheese Breakfast Pie

Using a tart pan or a pie dish, press dough on bottom and up around the edges until the pan is covered. Pierce bottom of the dough with a fork. Cook on a baking sheet for 5 minutes at 400°F. Remove from the oven and let cool.

Add butter to a frying pan and melt. Cook onions for about 2 minutes then add in ham and bacon pieces and cook until the onions have caramelized.

Whisk together the eggs and half and half in a large bowl. Stir in cheese, parsley flakes, pepper, spinach, and the ham mixture. Pour all together in to the pie pan.

Pour egg mixture into pie crust. Bake for 40 to 45 minutes or until the edges are browning and a toothpick comes out clean from the middle. Remove from the oven and allow the breakfast pie to rest for 5 minutes before serving..

Breakfast Pie Tips and Variations

• Pre-bake the crust. Nobody wants soggy crust, so make sure to bake it in the oven for about 5 minutes before pouring in the egg filling. It needs to bake just enough so that the crust is sturdy when the filling goes in.
• Tent the crust. If the edges of the crust begin to brown too fast, it’s helpful to tent the crust with foil to slow it down. So cover the edges with foil, but make sure to cut out a large center hole so that the egg filling continues to cook.
• Veggies.Leftover steamed vegetables, mushrooms, peppers, squash or cherry tomatoes all make great additions. I save potatoes for this Spanish omelette!
• Crustless version. Similar to a crustless quiche, you can easily omit the pie crust if preferred. Just pour the egg filling into the pan and bake until the eggs have set.
• Meat. I used a mix of both ham and bacon, but feel free to use all ham like I do in strata or all bacon. Breakfast sausage or even leftover roasted turkey work, too..
• Half and half. Swap the half and half with milk to lighten it up a bit if you’d like. For an extra creamy texture use heavy cream like I do in my quiche lorraine recipe.