Hey y’all! If you’re searching for a hearty and comforting breakfast dish that’s perfect for any occasion, look no further than this delicious Breakfast Pot Pie. With a flaky, golden crust and a savory, mouth-watering filling, this dish is perfect for breakfast, brunch, or even breakfast-for-dinner days. It’s easy to make, packed with flavor, and sure to become a new family favorite. Let’s get cooking!
Why You’ll Love This Breakfast Pot Pie
- It’s incredibly versatile, making it great for breakfast or brunch.
- The combination of crispy crust and savory fillings is irresistible.
- It’s easy to customize with your favorite breakfast ingredients.
- A perfect make-ahead meal, freeing up your morning routine.
- Impresses guests with minimal effort!
Ingredients List
- 1 package of refrigerated pie crusts
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup milk
- Salt and pepper to taste
Directions
Prepare the Ingredients
Preheat your oven to 375°F (190°C). Roll out one pie crust into a 9-inch pie pan, pressing it into the edges. In a skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until softened, about 5 minutes.
Assemble the Filling
Add diced ham to the skillet and cook for another 2 minutes. In a bowl, whisk together eggs, milk, salt, and pepper. Spread the ham mixture over the pie crust, then sprinkle with cheese. Pour the egg mixture over the top.
Bake the Pie
Cover the pie with the second crust, sealing the edges. Cut slits in the top to allow steam to escape. Bake for 30-35 minutes or until the crust is golden brown. Let cool for 5-10 minutes before serving.
Notes
- Use a pie shield or foil to prevent the crust from over-browning. More on pie crust tips here.
- For a vegetarian version, replace ham with your choice of sautéed mushrooms or spinach.
- Adjust spices to your taste; a pinch of cayenne can add a nice kick.
Variations
- Substitute sausage or bacon for ham for different flavors.
- Use a mix of cheeses like mozzarella or pepper jack for a twist.
- Add cooked and crumbled breakfast potatoes for extra heartiness.
Required Equipment
- 9-inch pie pan
- Skillet
- Whisk
- Bowl
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes.
Suggested Pairings
Serve with a fresh fruit salad, a side of crispy bacon, or a refreshing mimosa for a complete breakfast experience.
Pro Tips
- Ensure your pie crust is chilled before baking to maintain its flakiness. Learn more about perfect pie crusts.
- Let the pie sit for a few minutes after baking to allow the filling to set properly.
- Brush the top crust with an egg wash for a beautifully golden finish.
FAQ
- Can I make the Breakfast Pot Pie ahead of time? Yes, you can prepare and assemble it the night before, then bake in the morning.
- Can I freeze the pot pie? Absolutely! Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- What can I use instead of a pie crust? Puff pastry or phyllo dough can be great alternatives for a flaky crust.