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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

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
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.