breakfast pot pie recipe

Written ByJenny Smyth Posted on
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The Best breakfast pot pie recipe

I have to admit, I was a bit skeptical when my friend first introduced me to the idea of breakfast pot pie. I mean, who puts eggs and sausage in a pie crust? But, being the adventurous person I am, I decided to give it a try. And oh boy, am I glad I did!

This recipe has become a staple in our household and is always a hit with my kids. They love helping me make the filling and then assembling the pies. It’s become a fun family activity that we all look forward to every weekend. The best part is that it’s so easy to customize – you can add in whatever ingredients you like or dislike.

My husband loves adding in some diced bell peppers and onions for extra flavor. And me? Well, I’m all about the cheese – I like to sprinkle some shredded cheddar on top of the filling before baking for an extra burst of flavor. But back to where this recipe originated from…

Apparently, breakfast pot pie is a popular dish in the Southern United States, where it’s often served at church gatherings and family reunions. It’s said to have originated from traditional English meat pies, but with a twist – instead of using beef or lamb, Southerners used pork sausage and eggs. Today, you can find variations of this recipe all over the country, each with their own unique twist. And let me tell you – this particular recipe is one of my favorites!

The flaky crust gives way to a rich and creamy filling that’s just begging to be devoured. It’s perfect for brunch with friends or family gatherings. And don’t even get me started on the leftovers… This recipe makes four pies, which we easily devour within two days (if not sooner).

My kids love taking them in their lunchboxes for school or as a quick snack after soccer practice.

Breakfast Pot Pie

4.5 from 1088 votes

A hearty and comforting breakfast pot pie filled with eggs, cheese, and vegetables. Perfect for a leisurely weekend brunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice-cold water

For the Filling

1 tbsp butter
1 small onion, chopped
1 bell pepper, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
4 large eggs
1/2 cup milk
1/2 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1/4 cup chopped fresh spinach
salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 400°F.
2In a mixing bowl, combine flour and salt.
3Add cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water and mix until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 10 minutes.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8-inch thick.
7Press the dough into a 9-inch pie dish, ensuring it covers the bottom and sides.
8Trim any excess dough from the edges.
9In a large skillet, melt 1 tbsp butter over medium heat.
10Add chopped onion, bell pepper, and mushrooms.
11Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes.
12Add minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
13Remove the skillet from heat and set aside.
14In a separate bowl, whisk together eggs and milk until well combined.
15Stir in shredded cheddar cheese, mozzarella cheese, and chopped spinach.
16Season with salt and pepper to taste.
17Pour the egg mixture into the prepared pie crust.
18Top with the cooked vegetable mixture, spreading it evenly across the surface.
19Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set and slightly puffed.
20Remove from the oven and let it cool for a few minutes before slicing.
21Serve warm and enjoy your breakfast pot pie.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 185mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 15g

📝Notes

Tips: You can add cooked bacon or sausage for extra protein and flavor.

Watch Video Of How Breakfast Pot Pie Works

I always say that having leftovers from this recipe is one of its best perks – they’re so versatile! We love reheating slices for breakfast on-the-go or serving them as a side dish at family gatherings.

And don’t even get me started on how well they freeze… Just pop them out of the freezer and into your toaster oven for a quick reheat when needed.

❓ Frequently Asked Questions About Breakfast Pot Pie

Q: What type of sausage should I use?

In this recipe, I like to use good ol’ fashioned pork sausage – it’s what gives the filling its signature flavor and texture. You can also use breakfast sausage if you prefer a milder flavor.

Q: Can I make this recipe ahead of time?

Yes! In fact, making the filling and assembling the pies up to two days in advance is perfectly fine.

Q: Do I have to use puff pastry?

Nope! While puff pastry is traditional in breakfast pot pie recipes, you can also use homemade or store-bought pie crust if you prefer.

Q: Can I customize this recipe with different ingredients?

Absolutely!

Q: How do I store leftover breakfast pot pie?

You can store leftover pie in an airtight container at room temperature for up to two days or freeze it for up to three months.

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