Breakfast Pie

Servings: 6

Assemble this dish the night before and bake off in the morning. Serve with bagels, toast or even mini-croissants, if you have an older crowd.



6 slices bacon
1/2 cup finely chopped green onions
1-1/2 cups thinly sliced button mushrooms
6 eggs, beaten
1/2 cup whole milk
1 tablespoon mustard
1 cup chopped cherry tomatoes
1/4 cup mix chopped fresh basil and oregano
1-1/2 cups grated sharp Cheddar Cheese
1/4 cup grated Swiss Cheese
Chive stalks for garnish

Breakfast Pie recipe 


In a medium skillet coated with Teflon™ non-stick, cook the bacon over medium heat until tender; remove to paper towels to drain and then coarsely chop; set aside. Pour out all but 1 tablespoon of the bacon renderings and return the pan to stovetop. Sauté the onions and add the mushrooms, cooking a few minutes until the mushrooms are soft.

Preheat the oven to 375 degrees.  In a mixing bowl, beat the eggs and then beat again with the milk; add the mustard, tomatoes, basil, oregano, cheeses, chopped bacon, and the mushroom onion mixture.

Transfer to a 10-inch pie plate coated with Teflon™ non-stick and bake in the oven 40 to 45 minutes or until the top is set and a warm golden color. Let stand for 6 minutes and slice into pie-shaped wedges and serve garnished with sprigs of chives.  

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