Easy Breakfast Pie Recipes Recipe Cards

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BREAKFAST PIES



Breakfast Pies image

Individual breakfast pies that can be made ahead of time, and microwaved as needed. My 3 year old grandson loves them, and they are finger food for the little ones. The big guys love them too. I fix hash browns and gravy as side dishes for the big guys, and it is a huge hit!

Provided by CRANEJWR

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 40m

Yield 10

Number Of Ingredients 7

¾ pound breakfast sausage
⅛ cup minced onion
⅛ cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
½ cup shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
  • Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
  • Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 15.8 g, Cholesterol 82.5 mg, Fat 15.7 g, Fiber 0.3 g, Protein 10.5 g, SaturatedFat 5.8 g, Sodium 718.7 mg, Sugar 3 g

BREAKFAST PIE WITH A HASH BROWN CRUST



Breakfast Pie With a Hash Brown Crust image

Breakfast pie is a delicious savory breakfast of creamy quiche over a crispy hash brown crust. The bacon lattice crust makes it really special.

Provided by Leah Maroney

Categories     Lunch     Brunch     Breakfast     Pie

Time 1h15m

Number Of Ingredients 11

8 frozen hash brown patties (thawed)
10 slices bacon
1 tablespoon butter
1 cup mushrooms (diced)
1 teaspoon salt ( divided )
1/2 teaspoon ground black pepper (divided)
6 eggs
1 cup whole milk
1 cup shredded cheddar cheese
1/4 cup scallions (chopped)
2 tablespoons maple syrup

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • Grease a pie tin and press the hash browns into the pie tin, covering the bottom completely and pressing up onto the sides.
  • Bake in the preheated oven for 10 minutes until just browned.
  • Add the bacon slices to a sheet pan lined with parchment paper.
  • Cook in the preheated oven for 10 minutes, or until firm but not crispy.
  • While the crust and bacon are cooking, prepare the mushrooms. Add the butter to a sauté pan. Once melted, add the mushrooms and half of the salt and pepper. Cook on medium-high heat until browned, about 3 minutes.
  • Whisk the eggs together until completely beaten and the whites and yolks are totally incorporated.
  • Whisk the cooked mushrooms, milk, shredded cheese, and chopped scallions into the eggs. Season with the remaining salt and pepper.
  • Pour the egg mixture into the hash brown crust. Bake for 25 minutes or until the eggs are mostly set.
  • Form the bacon into a lattice crust over the top of the egg. Then brush the bacon with the maple syrup.
  • Bake for another 10-15 minutes or until the bacon has finished crisping and the egg mixture is cooked through. You can test by sticking a knife in the center. If it comes out clean, it's ready to go.
  • Serve with additional scallions and maple syrup if you wish.

Nutrition Facts : Calories 237 kcal, Carbohydrate 8 g, Cholesterol 175 mg, Fiber 1 g, Protein 14 g, SaturatedFat 7 g, Sodium 679 mg, Sugar 5 g, Fat 16 g, UnsaturatedFat 0 g

EASY BREAKFAST PIE



Easy Breakfast Pie image

This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Fronia Theobald). Excellent breakfast casserole! Delicious!

Provided by SouthernBell2627

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (12 ounce) packages bulk pork sausage
1 medium bell pepper, chopped
1 medium onion, chopped
3 cups frozen hash brown potatoes
2 cups cheese, shredded
1 cup Bisquick
2 cups milk
1/4 teaspoon pepper
4 eggs

Steps:

  • Preheat oven to 400 degrees.
  • Grease 9x13x2-inch baking dish.
  • Cook sausage, bell pepper, and onion in skillet over medium heat, until done.
  • Drain.
  • Stir together sausage mixture, potatoes, and 1 1/2 cups cheese in baking dish.
  • Stir bisquick, milk, pepper, and eggs until well blended.
  • Pour into baking dish,.
  • Bake uncovered 40-45 minutes.
  • Sprinkle with remaining cheese.
  • Bake until cheese is melted.
  • Cool and serve.

THE BEST ALL-BUTTER PIE DOUGH



The Best All-Butter Pie Dough image

This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield dough for two 9-inch pies or one double-crust pie

Number Of Ingredients 7

3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons sugar
1 1/2 teaspoons kosher salt
3 sticks (1 1/2 cups) cold unsalted butter, cut into pieces and frozen
1/2 cup chilled vodka
2 tablespoons apple cider vinegar
5 tablespoons ice water, plus more if needed

Steps:

  • Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
  • Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
  • Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
  • Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

"BORN TO RUN" SAVORY BREAKFAST HAND PIES



Provided by Amanda Freitag

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 cup diced Taylor ham
1 pound refrigerated pizza dough
8 slices cheese, such as American, provolone, Swiss or mozzarella
8 cooked scrambled eggs
1 egg, beaten

Steps:

  • Preheat the oven to 425 degrees F. Grease or line a baking sheet with parchment paper.
  • Saute the Taylor ham over medium-high heat until just starting to brown and crisp up. Remove from the heat and drain on paper towels.
  • Divide the pizza dough into 4 equal balls and roll each into an 8-inch circle. Place 1 slice of cheese onto half of each circle of dough. Top with 1/2 cup scrambled eggs, 1/4 cup Taylor ham and another slice of cheese. Fold the dough over the filling, stretching to fit, then align the edges and seal with the egg wash. Press the edges with a fork to seal. Place the hand pies on the prepared baking sheet. Brush the tops with egg wash and cut 2 slits in the top with a sharp knife. Bake until golden brown, 20 minutes.

BREAKFAST PIE



Breakfast Pie image

This crustless pie is wonderful to serve to overnight guests because you assemble it the night before. -Pam Botine, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

8 bacon strips, diced
1/4 cup crushed cornflakes
5 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup 4% cottage cheese
1-1/2 cups shredded cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups frozen cubed hash brown potatoes

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. , In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

Nutrition Facts : Calories 402 calories, Fat 31g fat (15g saturated fat), Cholesterol 234mg cholesterol, Sodium 748mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.

IMPOSSIBLY EASY SAUSAGE BREAKFAST PIE



Impossibly Easy Sausage Breakfast Pie image

Delicious sausage-and-eggs breakfast is impossibly easy when it's baked all in one pan.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h5m

Yield 6

Number Of Ingredients 9

1 package (12 oz) bulk pork sausage
1 small bell pepper, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 1/2 cups frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
1/8 teaspoon pepper
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In 10-inch skillet, cook sausage, bell pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate.
  • In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 0 g

IMPOSSIBLY EASY BREAKFAST PIE



Impossibly Easy Breakfast Pie image

All the usual breakfast ingredients -- sausage, eggs, potatoes, cheese -- are baked into a pie that makes its own crust. This is a double recipe that bakes in a 9 x 13-inch baking dish if you're having company. Cut recipe in half to bake in a pie plate and serve 4-6 (see note). Recipe is from Betty Crocker.

Provided by Lorraine of AZ

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

24 ounces bulk pork sausage (2 packages, 12 ounces each)
1 pepper, chopped
1 medium onion, chopped
3 cups frozen hash brown potatoes
2 cups shredded cheddar cheese
1 cup original Bisquick baking mix
2 cups milk
1/4 teaspoon pepper
4 eggs

Steps:

  • Preheat oven to 400 degrees F. Grease a 9 x 13 baking dish.
  • Cook sausage, bell pepper, and onion in a 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir together sausage mixture, potatoes and 1-1/2 cups of the cheese. Add Bisquick, milk, pepper and eggs; stir until blended. Pour into baking dish.
  • Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
  • NOTE: If making 1/2 recipe of the Breakfast Pie, bake in a greased 9-inch pie plate for 30 to 35 minutes.

Nutrition Facts : Calories 576.8, Fat 34.5, SaturatedFat 15.4, Cholesterol 224.2, Sodium 511.5, Carbohydrate 28.3, Fiber 1.6, Sugar 2.7, Protein 37

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