Breakfast pie is like an omelet in pie form. It has fluffy eggs, tender veggies, hearty quinoa and lots of melty cheese. It’s great for a weekend breakfast!
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One of my favorite parts of the weekend is breakfast. Specifically cooking breakfast that I normally wouldn’t cook during the week for my family and me. My husband usually leaves for work before breakfast during the week, so my daughter and I usually have something easy.
This past weekend we decided to take it easy. It was snowy, and we felt like staying home so I made this breakfast pie for us on Sunday morning. This was sort of an empty-the-refrigerator kind of breakfast pie. We had some leftover veggies from earlier in the week and I had some leftover quinoa from this quinoa fried rice I made Friday night. I just started putting things together and this amazing breakfast pie was created.
Breakfast pie has a lot of great, filling components. The eggs make this pie fluffy, yet firm when it comes out of the oven. The quinoa and veggies add a hearty, omelet feel to the pie because you get some in every bite and the cheese makes it creamy and takes it over the top.
How to make breakfast pie
Veggies: you can use any kind of veggies you have/like. I would recommend using about 2-3 cups (before sautéing). Onions and peppers would be a great addition or substitution to the ones I used in this recipe.
Quinoa: I added quinoa to this bake for extra heartiness. If you don’t have any leftover or on hand, you can leave it out and add more veggies instead.
Cheese: any kind of cheese you have will work in this recipe. If you like it spicy, add pepper jack. If you want it mild, go with cheddar. I would personally keep the cottage cheese in this recipe. It makes it ultra-creamy and you get little bits of cottage cheese in every bite. If you don’t like it, you can add more shredded cheese of your choosing.
Seasonings: I like to use any kind of seasonings that I would normally season my scrambled eggs with. I chose salt and pepper, onion powder, parsley, paprika and a seasoning that I LOVE from Penzeys called Sunny Paris (find it here). You can use any kind you like. It will be delicious!
Baking Dish: I love to use this pie dish for my breakfast pie. It will work just as well in an 8×8 baking dish if you don’t have a pie dish.
- 3 cups spinach
- 1 cup sliced mushrooms
- 1 tablespoon butter
- 8 eggs
- 1/3 cup milk
- ½ cup cottage cheese
- ½ cup shredded Colby Jack cheese
- ½ cup cooked quinoa
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons onion powder
- 1 tablespoon dried parsley
- 2 teaspoons Penzeys Sunny Paris seasoning or other seasonings you like on your eggs
- Preheat oven to 350 and spray a 9 inch pie dish with non-stick spray.
- In a medium frying pan, melt the butter. Add in the mushrooms and cook for 3-5 minutes until the start to soften. Add in the spinach and sauté until wilted, about 2-3 minutes. Set aside to cool a bit.
- In a large bowl, whisk together the eggs and milk. Add in the cottage cheese, shredded Colby Jack and quinoa and stir until combined. Add in all your seasonings, along with the sautéed veggies and mix until everything is incorporated.
- Pour the contents into your pie dish.
- Bake uncovered at 350 degrees for 30 minutes or until the eggs are set.
- Let it sit for a few minutes before enjoying!
Other great breakfast recipes