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.
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.
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.
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
The second: ham, mushroom, cheddar, tomato breakfast pie
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.
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.
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.
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.
Spinach Bacon Swiss
- 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.
Spinach Bacon Swiss
- 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
Ham and Cheese
- 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.