Who doesn’t love breakfast? This amazing breakfast pie is not just eye catching, but it tastes amazing too! Get ready to drool!
Easy Breakfast Pie
This breakfast pie is hearty and flavorful. The pie crust is flaky and buttery and the filling is cheesy, savory, and full of flavor. It’s a great way to use up leftovers like bacon, sausage, ham, and even vegetables. The perfect breakfast or brunch dish!
Ingredients
- 1 9-inch pre-made deep dish pie crust or homemade pastry
- 2 tbsp olive oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1/4 cup red bell pepper, chopped
- 1/4 cup cooked and crumbled bacon, ham, or sausage (optional)
- 3 large eggs, beaten
- 1/4 cup milk
- 1/2 cup shredded Colby-Jack cheese or cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet, heat the olivr oil over medium-high heat. Saute the onions, garlic, red pepper, and bacon (if using) in the oil until tender.
- In a medium bowl, mix together the eggs, milk, cheese, salt, and pepper.
- Spread the vegetables in the bottom of the pie crust and pour the egg mixture into the crust. Carefully stir the vegetables and egg together.
- Bake for 30-35 minutes until the pie is golden brown and the eggs are firm. Allow to cool for 5 minutes before serving.
Frequently Asked Questions
- Can I make this pie ahead of time?
Yes, you can assemble the pie, cover it, and refrigerate it until you’re ready to bake it. It should keep for up to 24 hours. - Can I freeze this pie?
Yes, this pie freezes well. After it has cooked and cooled completely, wrap it tightly in plastic wrap or aluminum foil and freeze. To reheat, thaw overnight in the refrigerator and then bake at 375 degrees F until heated through. - Are there any tips for making this pie?
Yes, for the best results, be sure to use a deep dish pie crust so the egg filling won’t overflow. Also, be sure to mix the vegetables and egg together before pouring it into the crust; this helps to ensure that the vegetables are evenly distributed.
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Easy Breakfast Pie – Jo Cooks
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