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.
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
- Pre-bake pie crust. 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.
- Saute veggies and meat. In a small frying pan, melt 1 Tablespoon butter over medium heat. Add 1/2 cup onions and 1 red bell peppers and cook 2 minutes. Stir in 1 cup ham and 4-6 slices bacon and cook an additional 3 minutes, or until the onions have caramelized. Remove from heat and let cool.
- Whisk eggs. In a large bowl, whisk together 5 eggs and 1/2 cup half-and-half. Stir in 1/2 cup cheddar cheese, 1/2 cup Parmesan or mozzarella cheese, 1/2 teaspoon parsley flakes, 1/4 teaspoon pepper, 1/2 - 1 cup spinach, and the ham mixture. Pour into the pie pan.
- Bake. 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. Slice into 8 pieces. Enjoy while warm!
Notes
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.
Nutrition
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.
