Ham and Eggs Pie for Breakfast

Sharing is caring!

Are you struggling to find a healthy hot protein breakfast you can grab and go? Look no further than my Ham and Eggs Pie for Breakfast.

ham and eggs pie for breakfast 2 shows a split handpie on a white plate
HAM AND EGGS PIE FOR BREAKFAST

Hand pies are just the best thing since sliced bread. You can fill them with just about anything to make them sweet or savory. Well, this time I am concentrating on the savory. You cannot go wrong with the ham, egg and cheese mixture inside (along with some other tasty additions). And the best thing about this easy recipe is that you can make them ahead of time, bake, and freeze them until you need a quick protein-packed breakfast. Then thaw them the night before and pop in the toaster oven in the morning before you head out the door.

This is the BEST ham and eggs pie for breakfast, and here is why:

  • You can be out the door lickety split.
  • In one grab-and-go pie, you get your protein, dairy and veggies all in one.
  • This is a great use for leftover ham.

To make this recipe, you will need:

  • ham – leftover works great
  • eggs – large
  • cheese – shredded Colby Jack
  • sour cream – I like light
  • salsa – your favorite type
  • bell peppers – regular or mini
  • onion – I like yellow but white or red would also work
  • butter – I like unsalted (but no margarine)
  • garlic salt
  • salt and pepper
  • pie crust – premade is easiest (9 inch)

ham and eggs pie for breakfast 3 shows the ingredients used including ham, eggs, pie crust, cheese, peppers, onion, butter, sour cream, salsa

How to easily make this recipe:

A full printable recipe is available in the recipe card toward the end of this post.

  1. Saute the onion and peppers in the butter.
  2. Add in the ham.
  3. Add the eggs, salsa, salt and pepper–stirring often to scramble the eggs.
  4. Toward the end of scrambling, add the sour cream.
  5. Roll out the pie crusts to a 12 inch circle.
  6. Using a 6 inch bowl, cut 3 circles out of each pie crust.
  7. Put 1/3 cup egg mixture on one side of each pie crust round.
  8. Add 2 tablespoons shredded cheese to the top of the egg mixture.
  9. Using your finger moistened with water, wet the edge all around the pie crust.
  10. Fold over the crust to form a half circle.
  11. Using a fork, crimp the edge all around the pie.
  12. Repeat the process with all the remaining pie crusts.
  13. Gather up all the remaining dough from each 12 inch crust. From each, roll out on a lightly floured surface for another round disk. This will give you a total of 8 crusts.
  14. Using a fork, whisk an egg well and brush the mixture over the top of the pies.
  15. Sprinkle the pies with the garlic salt seasoning.
  16. Bake on a parchment-lined baking sheet. Optional–Cool completely and freeze in an airtight container for later.

ham and eggs pie for breakfast 4 shows preparing the pie crust

Optional Add-ins and Alternatives:

  • Instead of using ham, you could cook and crumble up some breakfast sausage. Just be sure to drain it well.
  • You could also add in some chopped mushrooms to the onions and peppers you are sauteing. Just remember that the more vegetables you use, the more filling you will have.

ham and eggs pie for breakfast 5 shows the pies on parchment before baking

The three most important things about this recipe:

  1. If you wish, you can just use a third pie crust instead of rerolling the leftover dough.
  2. Be sure to vent the top of the pies before baking, or the pies might leak out of the sides.
  3. Be sure to bake your pies on the bottom shelf of your oven to aid in browning.

Can I freeze the pies:

Yes–just bake them as directed, cool completely, freeze them without wrapping for a couple of hours, then wrap in plastic wrap and store them in an air-tight container. They should keep for a few months in the freezer. Remove some pies the night before you want to serve and thaw them in the refrigerator. In the morning, unwrap and heat the pies for about 10 minutes in the toaster oven.

I do not suggest microwaving, but if you must, wrap them in a paper towel with the vents up and microwave for a minute or two. The crust will not crisp up this way.

ham and eggs pie for breakfast 6 shows the baked pies on a baking sheet

If you like this recipe, please like and share it–Thanks!

5 from 1 vote
ham and eggs pie for breakfast 1 shows a handpie split open in front of a bowl of salsa
Ham and Eggs Pie for Breakfast
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Heading out the door in the morning just got a whole lot easier with this high protein breakfast.

Course: Breakfast
Cuisine: American
Keyword: easy recipe, hand pie, savory pie
Servings: 8 hand pies
Calories: 445 kcal
Author: Renea
Ingredients
  • 1/2 cup diced bell pepper or sliced mini bell peppers
  • 1/2 cup diced onion
  • 2 tablespoons butter
  • 1 cup diced ham
  • 5 eggs
  • 3 tablespoons salsa
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup sour cream
  • 1 cup shredded Colby Jack cheese
  • 2 ready-made pie crusts for a 9 inch pie, at room temperature
Egg Paint
  • 1 egg
  • 2 teaspoons garlic salt
Instructions
  1. To a large skillet, saute the bell pepper and onion in the butter over medium-low heat until the onion is translucent. When almost done, stir in the ham.

  2. Add the eggs, salsa, salt and pepper and scramble the eggs, stirring often. When the eggs are almost set, stir in the sour cream. Set aside.

  3. Unroll the pie crusts on a large tray. Using a rolling pin, roll them out until at least 12 inch diameter. Using a bowl that is 6 inch diameter, press the bowl unto the crust to make 3 circles into each pie crust. With the remaining crust from each 12 inch circle, gather up and press and roll to make into another 6 inch circle. This will give you a total of 8 circles.

  4. Add 1/3 cup of egg mixture to each circle. Top with 2 tablespoons of shredded cheese. Using your finger that has been dipped in water, moisten the entire edge of each crust and fold over to form a half circle. Using 2 spatulas, transfer the pie to a parchment-lined baking sheet. Using a fork, crimp the full edge of each pie. Repeat for the remaining pies.

  5. Whisk the remaining egg with a fork. Using a kitchen brush, brush the egg mixture on all the pies. Sprinkle each pie well with the garlic salt seasoning. Using a sharp knife, cut a few vents in the top of each pie.

  6. Bake in a preheated 400 degree oven for 30 minutes.

  7. If you want to freeze for another day, be sure they have cooled completely. Freeze for a couple of hours without covering. Then wrap each individually in plastic wrap and seal in a freezer bag, removing as much air as possible.

  8. The night before serving, remove from the freezer and thaw in the refrigerator. In the morning, place the thawed or partially thawed pie in a preheated toaster oven for about 10 minutes.

If you made this recipe, please let me know what you thought in the comments, and give it a star rating.–xoxo Renea

After you try my Ham and Eggs Pie for Breakfast, you will understand why I call it a BEST. For another great breakfast that can be made up ahead of time and frozen, try my Croissant Breakfast Sandwich Recipe. If you want more information on freezing pies, the Hillbilly Housewife has a great post titled What is the Best Method for Freezing Pies.

Click HERE for more about Inspire a Creation.


3 thoughts on “Ham and Eggs Pie for Breakfast”

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.