Name: Breakfast Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 6 large eggs; 1/2 cup milk or cream; 1 cup shredded cheddar cheese; 1/2 cup shredded mozzarella or Swiss cheese; 1 cup cooked and crumbled sausage or chopped ham; 1/2 cup diced onions; 1/2 cup diced bell peppers (optional); Salt and pepper to taste; 1 tbsp chopped fresh parsley (optional)

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Breakfast Pie is a savory, hearty dish baked in a flaky pie crust and loaded with eggs, cheese, sausage, and vegetables. It offers all the comforting flavors of a traditional breakfast in a beautifully presented pie, making it a perfect centerpiece for weekend brunches, holiday mornings, or breakfast-for-dinner nights.

Why You’ll Love This Recipe

This Breakfast Pie combines the best breakfast staples—fluffy eggs, crispy sausage, melty cheese, and fresh vegetables—all wrapped in a buttery crust. It’s easy to customize with your favorite ingredients, can be made ahead of time, and slices cleanly for a tidy, satisfying meal. It’s ideal for serving guests or meal prepping for the week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pre-made or homemade pie crust
Eggs
Milk or cream
Breakfast sausage or bacon (cooked and crumbled)
Shredded cheddar cheese
Red onion (diced)
Bell peppers (diced)
Salt
Pepper
Fresh parsley or herbs (optional, for garnish)
Fresh raspberries (optional topping, as shown)

Directions

Preheat oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish and crimp the edges. Poke a few holes in the bottom with a fork.
Blind bake the crust for 8–10 minutes until slightly golden. Let it cool slightly.
In a skillet, cook and crumble the sausage or bacon. Drain excess grease.
In a bowl, whisk together eggs, milk or cream, salt, and pepper.
Add cooked sausage, diced vegetables, and half the cheese into the egg mixture.
Pour the mixture into the pre-baked crust and top with remaining cheese.
Bake for 35–40 minutes, or until the center is set and the top is golden.
Let cool for 5–10 minutes before slicing. Garnish with herbs or fresh raspberries if desired.

Servings and timing

Servings: Serves 6–8
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Vegetarian Version: Replace meat with spinach, mushrooms, and extra veggies.
Crustless Option: Skip the crust for a lower-carb frittata-style version.
Cheese Choices: Use feta, mozzarella, or Swiss for different flavor profiles.
Add Hash Browns: Line the crust with hash browns for an extra layer of texture.

storage/reheating

Refrigerate leftover pie in an airtight container for up to 4 days. Reheat individual slices in the microwave for 1–2 minutes or in a 350°F (175°C) oven for 10 minutes until heated through. It can also be frozen for up to 2 months—thaw in the fridge overnight before reheating.

FAQs

Can I make Breakfast Pie ahead of time?

Yes, it can be baked ahead and stored in the fridge. Reheat before serving.

Do I have to blind bake the crust?

Blind baking helps avoid a soggy crust, especially with wet fillings, and is highly recommended.

Can I use store-bought pie crust?

Absolutely, a store-bought crust works well for convenience.

What vegetables work best?

Bell peppers, onions, spinach, and mushrooms are excellent choices.

Is this dish freezer-friendly?

Yes, freeze the baked pie whole or in slices, and reheat as needed.

How do I know when the pie is done?

The center should be set and not jiggly. A knife inserted should come out clean.

Can I use egg substitutes?

Yes, liquid egg substitutes or egg whites can be used, though texture may vary.

Is this a good recipe for brunch gatherings?

Definitely. It’s easy to serve, sliceable, and pairs well with fruit or salad.

Can I use other meats?

Yes, diced ham, turkey sausage, or even leftover roast meat can be substituted.

Should I let it cool before serving?

Letting it rest for 5–10 minutes after baking allows the filling to set for cleaner slices.

Conclusion

Breakfast Pie brings a touch of elegance and comfort to your morning routine. With a rich filling of eggs, sausage, cheese, and vegetables encased in a golden crust, this dish is as delicious as it is versatile. Whether for a relaxed weekend brunch or a make-ahead weekday meal, this pie is sure to satisfy and impress.

Breakfast Pie

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Breakfast Pie is a savory, satisfying dish featuring a flaky crust filled with eggs, cheese, and your choice of breakfast meats or vegetables. It’s a great option for brunch, holidays, or make-ahead weekday meals.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 6–8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C).
Place the pie crust in a 9-inch pie dish and crimp the edges.
In a skillet over medium heat, cook sausage (if using raw) until browned. Add onions and bell peppers and sauté until softened. Let cool slightly.
In a medium bowl, whisk together the eggs, milk, salt, and pepper.
Layer the cooked meat and vegetables into the pie crust.
Sprinkle cheeses evenly over the filling.
Pour the egg mixture over the ingredients in the crust.
Bake for 35–40 minutes or until the center is set and the top is lightly golden.
Let sit for 5–10 minutes before slicing. Garnish with parsley if desired.

Notes

Use a store-bought crust for convenience or make your own from scratch.
Swap out meats or veggies depending on your preferences or what you have on hand.
This pie can be made ahead and refrigerated or frozen for later use.