Perfect Brunch Pie Recipes

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COUNTRY BRUNCH PIE



Country Brunch Pie image

This egg pie makes a great brunch dish with fruit and muffins, or serve it for lunch with tossed greens and French bread.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 9

Pastry for single-crust pie (9 inches)
1/2 pound bulk pork sausage
3/4 cup shredded part-skim mozzarella cheese
4 eggs, lightly beaten
1 cup half-and-half cream
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
2 tablespoons chopped onion

Steps:

  • Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, whisk the eggs, cream, mushrooms, peppers and onion; pour over cheese. , Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 288 calories, Fat 19g fat (9g saturated fat), Cholesterol 143mg cholesterol, Sodium 364mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 0 fiber), Protein 10g protein.

BEST BRUNCH SLAB PIE



Best Brunch Slab Pie image

A little like a quiche, this savory dish will surely be a new family-favorite for breakfast, brunch, Christmas, Easter, or, frankly, any morning! As with most of what I cook, I like to add Sriracha and red pepper flakes to taste. Fire it up!

Provided by The Gruntled Gourmand

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

1 pound red potatoes, peeled and cut into 1/2-inch slices
10 ounces spinach
2 (8 ounce) cans refrigerated seamless crescent dough sheets (such as Pillsbury®)
8 slices cooked bacon, crumbled
1 cup shredded sharp Cheddar cheese
4 scallions (green onions), thinly sliced
11 large eggs
1 large egg, separated
1 teaspoon kosher salt
ground black pepper to taste
1 teaspoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit in a 15x10x1-inch baking sheet.
  • Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
  • Heat a skillet over medium-high heat; saute spinach in hot skillet until wilted, 1 to 3 minutes. Remove from heat and squeeze as much liquid out of the spinach as possible.
  • Lightly flour one of the prepared sheets of parchment paper. Unroll 1 can of dough out onto paper. Place dough, paper-side down, onto a 15x10x1-inch baking sheet. Spread dough out to fit baking sheet with about 1/2-inch overhang. Spread potatoes, spinach, bacon, Cheddar cheese, and scallions over dough.
  • Beat 11 whole eggs together with 1 egg white in a large bowl. Pour egg mixture over dough. Season with salt and black pepper.
  • Lightly flour the second prepared parchment paper. Unroll dough onto prepared paper to fit the baking sheet. Discard parchment paper and place dough over the egg mixture on top of the baking sheet. Pinch top and bottom dough edges together to seal the crust, trimming an excess.
  • Whisk remaining egg yolk and water together in a bowl. Cut a few small slits in the top crust and brush egg yolk mixture over the top.
  • Bake in the preheated oven until eggs are set and crust is golden brown, 40 to 45 minutes. Cool slightly before cutting into squares.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 22.5 g, Cholesterol 195.9 mg, Fat 16.2 g, Fiber 1.3 g, Protein 12.8 g, SaturatedFat 5.6 g, Sodium 603.4 mg, Sugar 3.7 g

BLT BRUNCH PIE



BLT Brunch Pie image

My boys can't wait to pick the first ripe tomatoes in our garden to be used in this terrific pie. It has a tempting filling and tomatoes layered in a melt-in-your-mouth crust. And the crust is so easy to make- you just pat the dough into the pan! -Shara Walvoort, Oostburg, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6-8 servings.

Number Of Ingredients 14

1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 cup shortening
1/2 cup sour cream
FILLING:
3/4 cup mayonnaise
1 cup shredded cheddar cheese
1 can (4-1/2 ounces) mushroom stems and pieces, drained
8 bacon strips, cooked and crumbled
1 tablespoon chopped green pepper
1 tablespoon chopped onion
3 medium tomatoes, peeled and sliced

Steps:

  • In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes. , Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely., In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. , Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.

Nutrition Facts : Calories 464 calories, Fat 39g fat (11g saturated fat), Cholesterol 38mg cholesterol, Sodium 618mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.

BRUNCH PIE



Brunch Pie image

Make and share this Brunch Pie recipe from Food.com.

Provided by KelBel

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

8 slices bacon
1/2 cup corn flake crumbs
5 eggs
2 1/2 cups frozen hash brown potatoes
1 1/2 cups swiss cheese
1/3 cup milk
1 green onion, thinly sliced
salt
pepper
Tabasco sauce

Steps:

  • Cook bacon on until crisp, crumble. Reserve 1 T bacon grease.
  • Mix corn flake crumbs with reserved bacon grease.
  • Beat eggs in bowl and add remaining ingredients and bacon.
  • Pour into pie plate and top with corn flake crumb mixture.
  • Cover and refridgerate 2 hours - overnight. Bake uncoverd at 325 for 50 minutes.

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