Scrambled Egg Pie
Elevate your breakfast game with this irresistible Scrambled Egg Pie—a hearty, crowd-pleasing dish that's brimming with comfort and flavor. This recipe combines fluffy, lightly scrambled eggs enriched with heavy cream and milk, folded together with melted cheddar cheese, savory diced ham, and a sprinkle of fresh green onions. Nestled in a golden, flaky pre-made pie crust, this breakfast pie bakes to perfection in just 25 minutes for a beautifully set and satisfyingly rich filling. Ideal for hosting brunch or meal prepping for the week, this dish is simple yet indulgent, offering a versatile way to enjoy classic breakfast ingredients. Serve warm to let the gooey cheese and buttery crust shine—it's sure to be the centerpiece of your morning table! Perfect keywords: scrambled egg pie recipe, easy breakfast pie, savory egg pie, brunch ideas, cheesy egg pie.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 6 large eggs
- 0.25 cup heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 0.5 cup diced cooked ham
- 2 tablespoons chopped green onions
- 1 9-inch crust pre-made pie crust
- 2 tablespoons milk
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie dish, pressing it gently to fit. Trim any excess dough and crimp the edges. Set aside.
In a medium bowl, crack the eggs and whisk them together with heavy cream, milk, salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and add the olive oil and butter. Once the butter is melted, pour in the egg mixture.
Using a silicone spatula, gently stir the eggs in the skillet to create soft curds, cooking for 2–3 minutes. The eggs should be slightly undercooked since they'll finish cooking in the oven.
Remove the skillet from heat and fold in the shredded cheddar cheese, diced ham, and chopped green onions.
Pour the scrambled egg mixture into the prepared pie crust, spreading it evenly.
Bake in the preheated oven for 20–25 minutes, or until the crust is golden brown and the filling is set.
Remove the pie from the oven and let it cool for 5–10 minutes before slicing and serving.
Serve warm and enjoy your Scrambled Egg Pie!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 174 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
