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Easy Ham and Cheese Breakfast Pie

This savory breakfast pie starts with a flaky pie crust and is filled with a mixture of eggs, ham, cheese, veggies and spices. It’s an easy-to-make breakfast idea that’s always a crowd favorite! 

breakfast pie in pie dish
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Pie for Breakfast

As much as I love to enjoy a piece of fresh fruit pie as a sweet breakfast, this savory 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.

It’s the perfect recipe to make whenever you have leftover baked ham that you need to use up and is very 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. It tastes delicious with any combination!

My family went crazy over this breakfast pie and sometimes even requests it for dinner. Add a berry fruit salad or a side of hash browns and you’ve got yourself one satisfying meal that’s ready in no time.

mixed eggs and ham in bowl

Helpful Tips for Breakfast Pie

  • 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.
  • Test when done. When the pie is ready to remove from the oven, the top should be a light golden color and the filling should have puffed up a bit. A simple wiggle of the pan is a good way to test if the filling is cooked through (there should be no liquid and the eggs shouldn’t move). I also like to test the center with a toothpick and make sure it comes out clean.
  • Let cool. Wait a few minutes before slicing the pie once out of the oven. The eggs need about 5 minutes to set so that the pie keeps its shape when slicing into pieces.
cooked breakfast pie

Simple Swaps to Make

  • Veggies. Use what you have on hand! Mushrooms, peppers, squash or cherry tomatoes all make great additions.
  • Crustless version. Similar to a crustless quiche or frittata, you can easily omit the pie crust if preferred. Just pour the egg filling directly into the pan and bake until the eggs have set and the top is golden.
  • Meat. I used a mix of both ham and bacon, but feel free to use all of one or the other. Breakfast sausage or even leftover roasted turkey would also taste delicious.
  • Pie crust. There is no shame in using premade pie crust! Pillsbury or Marie Callendar’s are my favorite brands. Making a homemade pie crust is great if you have the time, but premade crust is also super delicious.
  • Spices. Feel free to mix these up. A dash of red pepper flakes for some heat or a sprinkle of garlic powder is a great way to add more flavor.
  • Half and half. Swap the half and half with milk to lighten it up a bit if you’d like. Half and half yields a creamier result, but using milk still works great.

Storing, Freezing & Reheating

  • To store: Once it has cooled completely, wrap tightly with foil or saran wrap. It will stay fresh in the fridge for up to 3 days.
  • To freeze: Wrap tightly and then store in the freezer for up to 2 months.
  • To reheat: The beauty of this dish is that it reheats like a dream. Simply use foil to cover the top of the pie, then bake in the oven at 400°F until it is warm throughout.
slice of breakfast pie on white plate

More Breakfast Favorites:

cooked breakfast pie

Breakfast Pie

5 from 3 votes
This savory breakfast pie starts with a flaky pie crust and is filled with a mixture of eggs, ham, cheese, veggies and spices. It's an easy-to-make breakfast idea that's always a crowd favorite! 
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8


  • 10 inch pie crust
  • 1 Tablespoon salted butter
  • 1/2 cup yellow onion , chopped
  • 1 red bell pepper , chopped
  • 1 cup ham , cubed (use a ham steak or leftover ham)
  • 4 to 6 slices bacon , cooked and crumbled
  • 5 large eggs
  • 1/2 cup half and half , or milk
  • 1/2 cup sharp or mild cheddar cheese , finely shredded
  • 1/2 cup mozzarella or parmesan cheese , finely shredded
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon ground black pepper
  • 1/2 to 1 cup spinach , chopped


  • Preheat the oven to 400°F. Press the dough around the edges of a 9-inch tart pan or pie dish. Place on a baking sheet. Pierce the bottom of the pie crust with a fork. Cook for 5 minutes and then remove from oven. Set aside.
    pie crust on pan
  • Meanwhile, melt the butter in a small frying pan over medium heat. Cook onions for 2 minutes. Stir in ham and bacon pieces and let cook for an additional 3 minutes, or until the onions have caramelized. Remove from heat and allow to cool.
    cooking the ham and bacon on pan
  • In a large bowl, whisk together the eggs and half and half. Stir in cheese, parsley flakes, pepper, spinach, and the ham mixture. Then pour into the pie pan.
    mixed eggs and ham in bowl
  • Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick comes clean in the center. If the edges are browning too fast, you can place a sheet of foil over the top, with a large center hole cut out. Remove from oven and allow to cool slightly.
    breakfast pie in pie dish
  • Slice into 8 pieces. Enjoy while warm!
    slice of breakfast pie on white plate



Pie crust: I like to use a Pillsbury crust or the Marie Callendar’s frozen crust. If you have time make my homemade pie crust.
Substitutions: Feel free to add in extra veggies like mushrooms or peppers. You may also use milk in place of half and half.
Storing and freezing: Let cool completely, then wrap the pan tightly with aluminum foil or plastic wrap. Place in fridge for up to 3 days. You can also freeze for up to 2 months.
Reheating: Cover with foil and bake at 400°F until warm throughout.

Serving: 1slice | Calories: 321kcal | Carbohydrates: 14g | Protein: 14g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 521mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1031IU | Vitamin C: 20mg | Calcium: 131mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Breakfast
Cuisine: American
Author: Jamielyn Nye

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