Impossible breakfast pie is perfect for your next breakfast, brunch, or potluck. It's a wholesome, hearty breakfast casserole that everyone will love. It's filled with eggs, fresh vegetables and cheese for a hearty complete breakfast.
This impossible breakfast pie recipe is a healthier version of the original recipe for impossible pie. Instead of using biscuit mix or Bisquick, I use whole wheat flour mixed with eggs to make a delicious batter.
This impossible breakfast pie is so easy to make and perfect for breakfast or brunch, and so is this vegetable breakfast casserole and this crustless tomato pie.
- It's healthy, lower in carbs because there is no pie crust, and full of vegetables.
- This impossible breakfast pie recipe is a great recipe for meal prep, you can make it ahead of time.
- It's an easy one-pan recipe, make it all in your cast iron skillet.
Here is What You Will Need
- Olive Oil
- Large Eggs
- Whole Wheat Flour
- Diced vegetables such as green pepper, broccoli, zucchini, asparagus
- Medium Onion
- Grated Cheese such as Swiss cheese, cheddar cheese or parmesan cheese
Here is how to make an impossible breakfast pie
Prepare: Heat oven to 400 degrees F, dice the vegetables into bite-sized pieces and shred the cheese. Heat the olive oil over medium heat in a large skillet.
Step 1. Cook the vegetables
Once the oil is hot, add the vegetables and cook them quickly for about 3 minutes over medium-high heat until they begin to soften.
Step 2. Add the cheese
Top the cooked vegetables with ½ cup of the cheese
Step 3. Prepare the batter
Whisk the eggs together in a bowl and add the flour, nutmeg, and milk.
Step 4. Blend the ingredients
Blend the ingredients together in a medium bowl with a whisk or mixer into a smooth batter.
Step 5. Pour the batter
Pour the batter over the vegetables in the skillet or pie plate.
Step 6. Bake
Place the skillet into the preheated oven and bake it for 25 minutes until the top becomes golden brown. Allow the pie to cool for 5 minutes before slicing and serving.
This healthy breakfast pie is super versatile and not just for breakfast! It's perfect for an easy weeknight dinner served with a side of air fryer baby potatoes and a salad.
Ingredient Notes & Substitutions
The full list of ingredients to make this easy breakfast bake is above. Below are notes about some of the ingredients along with ideas for substitutes.
Whole Wheat Flour. The whole wheat flour in this recipe adds a little bit of texture to the breakfast pie. It can be substituted with an equal amount of white flour or Bisquick.
Milk. I like to use whole milk which can be substituted with dairy-free milk such as almond, coconut, or oat milk.
Vegetables. This is a very versatile recipe. You can use any kind of vegetables that have on hand. It's an easy way to use up leftover cooked veggies; great for cleaning out the fridge!
For this recipe, I used fresh broccoli, small bell pepper, and mushrooms.
Cheese. Any type of cheese works in this recipe. We like cheddar cheese, swiss cheese, feta cheese or goat cheese.
This is an easy recipe to start preparing ahead of time. You can chop, cook the vegetables and shred the cheese ahead of time. Store the prepared ingredients in separate containers in the refrigerator for up to three days.
To assemble the breakfast pie just before serving, place the vegetables into a prepared pie plate or skillet and top them with shredded cheese. Mix up the eggs and flour as instructed in the recipe and bake.
Serve this savory breakfast casserole with a side of Rosemary Garlic Smashed Potatoes, fruit salad, or turkey sausage.
Storing and Using Leftovers
As with many casseroles, this one tastes better after a day, so be sure to make extra. Leftovers can be stored in the refrigerator or freezer.
Refrigerate leftovers in an airtight container for up to four days.
Freeze Impossible breakfast pie once it has cooled to room temperature in a freezer-safe container for up to three months. Defrost the leftovers in the refrigerator overnight.
Reheat your veggie egg breakfast casserole in the oven at 350 or in the microwave.
TIP! Cut the leftover casserole into single servings before freezing and remove the single servings from the freezer as you need them.
Egg casseroles are so versatile and there are so many to change them up. Here are a few suggestions:
Mexican Impossible Pie. Use diced bell pepper, poblano pepper, tomato, and zucchini for the vegetables. Add ¼ to ½ teaspoon chili powder to the batter. Serve it with a side of your favorite salsa.
Breakfast Impossible Pie with Meat. Add ¼ pound of cooked breakfast sausage crumbles, cooked ground beef or a few pieces of crumbled bacon to the casserole.
Dairy-Free Impossible Breakfast Pie. Use non-dairy milk, and leave the cheese out or add a tablespoon or two of nutritional yeast to the batter for a cheesy flavor.
Recipe tips and questions
Here are the most commonly asked questions about this healthy breakfast casserole. If your question isn't answered below, leave me a comment below and I will get back to you as soon as I can.
If you don't have a 9 or 10-inch cast-iron skillet, you can use a heavy oven-proof skillet or a 9-inch pie plate to bake this recipe. You will still need a skillet to saute the vegetables.
Yes, you can use an equal amount of frozen vegetables, but cook them first and drain all of the moisture out of them.
You Might Like These Delicious Egg Recipes
Click on serving size to scale this recipe
- 6 eggs
- ½ cup whole wheat flour
- ½ cup milk
- 3 ounces chopped mushrooms about 4 medium caps
- ½ cup diced vegetables such as : broccoli zucchini, spinach, asparagus, tomatoes, kale)
- ⅛ cup diced red bell pepper
- ¼ cup diced onion approximately ½ small onion
- ½ cup grated cheese such as cheddar jack, parmesan, Swiss
- ⅛ teaspoon ground nutmeg
- Preheat the oven to 400 degrees.
- Chop the vegetables.
- Heat the olive oil in a skillet and cook the vegetables for 3 to 5 minutes.
- Turn the heat off and spread the shredded cheese over the top.
- Whisk the eggs, flour and nutmeg together in a mixing bowl.
- Pour the mixture over the vegetables and cheese in the pan and bake for 20 to 25 minutes.
- Remove the pie from the oven and allow it to cool off for at least five minutes before slicing.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Breakfast is the most important meal of the day, check out more of our delicious breakfast recipes here!
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