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Breakfast pie on a white plate with fruit slices and a fork

Breakfast Pie with Vegetables

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Click on serving size to scale this recipe

Keyword: breakfast pie crustless, impossible breakfast pie
Servings: 8 slices
Calories: 214kcal
Author: Anne
Scale this Recipe 8 slices

Ingredients

  • 6 eggs
  • 1/2 cup whole wheat flour
  • 1/2 cup milk
  • 3 ounces chopped mushrooms about 4 medium caps
  • 1/2 cup diced vegetables such as : broccoli zucchini, spinach, asparagus, tomatoes, kale)
  • 1/8 cup diced red bell pepper
  • 1/4 cup diced onion approximately 1/2 small onion
  • 1/2 cup grated cheese such as cheddar jack, parmesan, Swiss
  • 1/8 teaspoon ground nutmeg

Instructions

  • 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.

Notes

Store leftovers in the refrigerator for up to four days in the refrigerator.
Freeze leftovers for up to three months, and defrost in the refrigerator before reheating.
Serve with a side of potatoes and fresh fruit for a complete breakfast

Nutrition

Serving: 1slicd | Calories: 214kcal | Carbohydrates: 13g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 164mg | Sodium: 190mg | Fiber: 3g | Sugar: 3g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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