Breakfast Pies

Looks like it’s recipe week again on IBC. I hope you don’t mind.

For five years, I was the breakfast cook (dare I say, chef) at my little B&B. I made breakfast almost every single day for up to 12 people. A typical breakfast included pancakes, scrambled eggs, sausage, fresh fruit, and some baked sweet. Coffee, tea, and OJ, too. I always served family style so there was plenty of food. And while I had a collection of go-to dishes, I also enjoyed trying new recipes. For a long time, breakfast was kind of my thing.

Breakfast Pie | Inspired by Charm

Since I closed my B&B more than two years ago, I haven’t cooked that kind of big breakfast. I love any meal, but breakfast / brunch is probably one of my favorites. I haven’t posted a breakfast recipe on the blog for a while, so I thought today would be a good day for one.

I’m sharing these Breakfast Pies. They are individual-size savory pies that are easily customizable and the perfect fancy self-contained breakfast treat.

Breakfast Pie | Inspired by Charm

The dough or shell is frozen puff pasty you can buy at the grocery store. The pastry is scored to create a little rim on the outside and then is pre-baked.

Breakfast Pie | Inspired by Charm

Once the pie shell is ready, the contents are limited only by your creativity and appetite. I’m going to share two ideas with you today.

The first: bacon, spinach, Swiss breakfast pie

Breakfast Pie | Inspired by Charm

The second: ham, mushroom, cheddar, tomato breakfast pie

Breakfast Pie | Inspired by Charm

Obviously, if you don’t like one of these things, don’t use it; if you like something else, add it.

I love these pies as an elegant breakfast treat. They are perfect for days when you want to spend a little extra time on breakfast, but don’t want the mess and work of preparing a full breakfast. Everything is contained in one delicious and easy-to-eat package.

Breakfast Pie | Inspired by Charm

Beyond baking the shell, which I’ll share in the recipe, this is one of those recipes where you really don’t need a recipe. You just need to make sure to have the things you like on hand.

Let me explain; then if you have questions, be sure to ask them in the comments.

Breakfast Pie | Inspired by Charm

Breakfast Pie

Here's what you will need for 4 pies:
1 sheet puff pastry dough, thawed
4 eggs
Fresh thyme or parsley for garnish (optional)
Salt and pepper

Pie #1
Sliced bacon, cooked
Swiss cheese, shredded
Spinach, roughly chopped

Pie #2
Sliced mushrooms, sautéd
Cooked ham, sliced
Cheddar cheese, shredded
Cherry tomatoes, sliced in half

Begin by preheating your oven to 350 degrees F.

Cut the puff pastry sheet into 4 equal squares and place on a baking sheet lined with parchment paper.

Using a knife, score a 1/2-inch edge around each pastry square, cutting about halfway through the dough. Bake for 10-12 minutes until puffed and golden.

Remove the pastry squares from the oven and push down the inner portion of the dough with a spoon or spatula to create a raised rim on the sides.

For Pie #1, gently arrange a few slices of bacon around the edge. Then add the spinach and the cheese to the inner portion of the shell. Top with an egg and sprinkle with salt and pepper to taste

For Pie #2, gently arrange a piece of ham in the inner portion of the shell. Then add the mushrooms and cheese. Top with an egg and tuck in a few cherry tomato halves. Add salt and pepper to taste.

Return the pies to the oven and bake 15 - 20 minutes until the eggs are cooked the way you like.


The recipe sounds complicated, but trust me, it’s not. The end result looks very fancy without being overly fussy. Also, don’t get caught up in having everything fit perfectly inside that inner portion. I think it looks best when some of the cheese and fillings spill out over the sides.

Breakfast Pie | Inspired by Charm

Give this recipe a try and let us know what combination of ingredients you tried and what you liked best. In the meantime, I’ll come up with a few more breakfast ideas to share.

Inspired By Charm

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Posted By at 8:23 PM
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  • LauraJay at

    These look yummy and I really want to make them, but am a little nervous. I have only used puff pastry once and if puffed up like a pillow! I had to smash down in center before adding toppings. Is there a secret to using puff pastry?

    • Michael Wurm, Jr. at

      Yes, puff pastry is light, flakey, buttery, and puffy. That’s why it’s so good! I explained in the recipe how to work with it for this dish.

      xo Michael

  • Ruth Dessouky at

    Can’t wait to make these cuties! How about Father’s Day? Yep, that’s it! Thank U Michael!!

  • Kassie at

    Hey! These look really fancy and I plan to make these for mothers day! How big should each puff pastry be? How many can I make with the usual batch of puff pastry you can buy in the store

  • Diane Greene at

    I tested it this morning and I am going to make this recipe this summer for our boat Bed and Breakfast guests in Toronto. Thanks for sharing

    • Michael Wurm, Jr. at

      I love that! I used to own a B&B myself!

      xo Michael

  • Yesenia at

    hi! I just made them. but they don’t look like the picture, my eggs didn’t stay in the middle, what did I do wrong?

    • Michael Wurm, Jr. at

      I’m not sure. Did you cut the dough like I suggested? It helps to make a little barrier with the meat/cheese/veggies too.

      xo Michael

  • DeAnna at

    These look amazing. I’m going to try them as eggs Benedict with ham, Swiss halved cherry tomatoes with an egg and then a drizzle of hollandaise when done. Yummy!

  • Debra W at

    Michael, these look yummy. I definitely have to give them a try. The ideas for toppings are endless. Breakfast, lunch, anytime. My grandchildren would enjoy making these with me. Adding their own special topping. Sounds like a fun and tasty day.

  • Becky Johnson at

    A friend has two restaurants in Melbourne Australia at the Queen Victoria Market. We ate these everyday. .so yummy…

  • Annella at

    I’m having a friend to stay next weekend and will make these for breakfast. I’m curious as to how the pastry on the edge doesn’t burn during the second cooking in the oven. I don’t want the egg undercooked because the pastry is too dark. How do you do it?

    • Michael Wurm, Jr. at

      Annella, if you follow the recipe you should be okay. I had no issues with burnt edges and wrote the recipe just as I made them/

      xo Michael

  • kathy at

    Your photos look amazing, and your breakfast looks wonderful!


  • Candice at

    My favorite treat is breakfast for dinner. This recipe will make it a little more special, it’s like a little deconstructed quiche. How au-courant of you:)

  • Julia D. at

    Oh my! these look so good…………… I always love breakfast and these sound wonderful! I was thinking how special for a Christmas or Easter brunch they would be. Thanks for sharing and I will be trying these yummy little delights for sure.

  • Melissa Leach at

    What a perfect breakfast in bed idea or for a special occasion! (like hubby cooking) Thanks, Michael. We love breakfast, can’t wait for more of your breakfast recipes.

  • Linda Rubin at

    These pies look incredible. Will try for sure.

  • Alicia H. at

    How long did you cook the eggs for them to be runny like that? I like mine more well done.

    • Michael Wurm, Jr. at

      Alicia – you can just test the egg yoke doneness by jiggling the pan or carefully touching the yolk with your finger or a spoon. Most of the other ones I made were more well done.

      xo Michael

  • Jessica at

    This looks amazing! Thank you for sharing!

  • Diana at

    I saw this on your Instagram and had to immediately run over to the computer to look at the recipe and pin it!!! It looks so good!!

  • Pat at

    I’m going to buy puff pastry tomorrow, gotta make these for Saturday breakfast!

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