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!
½cupparmesan or mozzarella cheese, finely shredded
½teaspoondried parsley flakes
¼teaspoonground black pepper
1/2-1cupspinach, 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
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.