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!
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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 like I do in my easy breakfast casserole 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.
Key Ingredients
Find the full printable recipe with measurement below.
- Pie Crust. Homemade pie crust or 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.
Simple Swaps to Make
- Veggies. Use what you have on hand! 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 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 Calendar’s are my favorite brands. Making a homemade pie crust is great if you have the time.
- 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. For an extra creamy texture use heavy cream like I do in my quiche lorraine recipe.
How to Make Ham and Cheese Breakfast Pie
- Bake Crust. Using a tart pan or a pie dish, press the dough on the bottom and up around the edges until the pan is covered. Pierce the bottom of the dough with a fork. Cook on a baking sheet for 5 minutes at 400 degrees Fahrenheit. Remove from the oven and let cool.
- Sauté. 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 ingredients. 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.
- Bake. Pour the whisked ingredients together into the bake 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 cool.
Expert 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.
Recipe FAQs
Absolutely! Simply remove it from the package and thaw 15 minutes before baking. Pierce the bottom with a fork and place in the oven at 375°F for 12 to 15 minutes.
This is a perfect brunch dish, but there is no need to make it the morning of your get-together. It will stay fresh in the fridge up to 3 days and then just requires a quick warm up in the oven.
Since there is a lot of egg and dairy in the pie, I wouldn’t leave it out for longer than 3 hours.
It is best to reheat the pie only one time to avoid an upset stomach, but you can reheat individual pieces instead of the full pie.
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.
Looking for more easy breakfast recipes? Try this eggs benedict recipe, sausage egg biscuit casserole or breakfast meatballs!
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Breakfast Pie
Video
Equipment
Ingredients
- 1 10-inch homemade or store-bought pie crust
- 1 Tablespoon salted butter
- ½ cup chopped yellow onion
- 1 red bell pepper , chopped
- 1 cup ham , cubed (use a ham steak or leftover ham)
- 4-6 slices bacon , cooked and crumbled
- 5 large eggs
- ½ cup half-and-half , or milk
- ½ cup sharp or mild cheddar cheese , finely shredded
- ½ cup parmesan or mozzarella cheese , finely shredded
- ½ teaspoon dried parsley flakes
- ¼ teaspoon ground black pepper
- 1/2-1 cup spinach , chopped
Instructions
- 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 5 minutes and remove from oven. Set aside.
- In a small frying pan, melt the butter over medium heat. Add onions and peppers and cook 2 minutes. Stir in ham and bacon and cook an additional 3 minutes, or until the onions have caramelized. Remove from heat and let cool.
- In a large bowl, whisk together the eggs and half-and-half. Stir in cheese, parsley flakes, pepper, spinach, and the ham mixture. Pour into the pie pan.
- Bake 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. 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 let cool 5 minutes to set.
- Slice into 8 pieces. Enjoy while warm!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Easter, Eggs, Freezer-Friendly, Kid-Friendly, Make Ahead, Nut-Free, Savory Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
I made this for the family today and everyone loved it. I always use the Pillsbury ready-made pie crusts, but I don’t usually pre-bake them. Doing so this time, caused them to “melt” somewhat so the mixture overflowed the crust a little in my deep-dish pie pans. Not a big deal, but the next time I make this recipe, I will skip the pre-bake and see what happens. Thanks for the the great recipe!
So glad to hear your family enjoyed the breakfast pie!
I made the breakfast pie, tastes good but my crust got a bit to brown should I have baked it on the cookie sheet??
I typically do. Some ovens run hotter than others, so if you noice the crust browning, you can cover the crust with a pie shield or foil.
Added some conecuh sausage. Next time with larger pieces of onion and peppers.
Sounds delicious!
Not only is this a delicious breakfast, but it’s also so pretty on the table too! I love the colors. Thanks for this recipe. My entire family enjoys this breakfast pie!
I made this for some guest that had stayed over. It was such a hit. I definitely will be making this again!
My friend is having a new baby any moment and I will bring her this, thanks! I was looking for a breakfast recipe. People always bring moms dinner but I have found they appreciate even more breakfast. They are up all night at their most tired points and now have to deal with a house full of energetic rested kids and husband. Taking care of a nice warm breakfast is a blessing to them. I hopefully will now be making this in the next day or too.