Egg Pie

Egg Pie is near and dear to my heart. Growing up my dad would make this on the weekends. Whatever veggies, meats, and cheeses we had in the fridge were thrown in. For this version of Egg Pie, I pay homage to the Western Omelette, but with cheese. Lots of ooey gooey cheese.

Egg Pie

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Breakfast

Cuisine American

Servings 4 Servings

Ingredients

  

• 1 Large Red Potato Diced
• 1 Green Bell Pepper Diced
• 1/2 Onion Diced
• 2 tbsp Butter
• 1 cup Shredded Cheddar Cheese
• 1 cup 2% Milk
• 6 oz Canadian Bacon Diced
• 8 large Eggs
• 1 tbsp Chopped Garlic
• Salt & Pepper to taste

Instructions

 

• Set oven to 375º F
• Dice Potato, Pepper, and Onion.
• In a large oven-safe skillet, on medium heat, melt 2 tbsp of butter.
• Add in diced veggies and Chopped Garlic.
• Saute for 10 minutes and remove from heat. Spread veggies evenly on bottom of the skillet.
• In a mixing bowl add Eggs, Canadian Bacon, Milk, Cheese, and Salt & Pepper. Pour mixture into skillet.
• Place skillet in the oven for 30 minutes or until eggs are fully cooked.
• Serve with salsa and sour cream if you desire.