Best Brunch Pie Recipes

CANNED CORNED BEEF HASH BRUNCH PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch pie plate with 1 tablespoon butter.
• Combine corned beef hash and 1 egg in a medium bowl. Mix together and pour into the prepared pie plate. Press mixture around the edges as you would do for a crust.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, melt remaining butter in a skillet over medium heat. Add onion and saute until soft, about 5 minutes.
• Remove corned beef crust from the oven and spread onions over top. Layer with 1/4 cup Cheddar cheese and the mixed vegetables.
• Combine evaporated milk, remaining egg, flour, mustard, garlic powder, and pepper in a small bowl. Pour over the mixed vegetables. Sprinkle with remaining Cheddar cheese.
• Return to the oven and bake until set, 30 to 40 minutes.

BLT BRUNCH PIE

Steps:

• In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes. , Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely., In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. , Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.

COUNTRY BRUNCH PIE

Steps:

• Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, whisk the eggs, cream, mushrooms, peppers and onion; pour over cheese. , Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

BRUNCH SAUSAGE-EGG POT PIE WITH PUFF PASTRY CRUST

Steps:

• Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
• Add in onion or shallot; saute for about 3 minutes or until softened.
• Add in mushrooms; saute for about 6 minutes.
• Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
• Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
• In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
• Add to the skillet and scramble (leaving slightly undercooked).
• Spoon eggs over the sausage.
• Sprinkle with breadcrumbs (do not mix in).
• On a floured surface roll out pastry to a 9x9 inch square.
• Brush with melted butter.
• Place on top of the baking dish (butter-side down) and "crimp" edges.
• Brush the top of the pastry with more melted butter.
• Cut about 5 steam vents in top of pastry.
• Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.

PERFECT BRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Mix the kalamata and green olives, the tomatoes, scallion, onion, mushrooms, garlic and artichoke hearts in a large bowl. Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes. Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.
• Brush a 10-inch glass or ceramic pie dish with some of the butter. Stack 6 sheets of phyllo dough (keep the rest covered with a damp towel) and cut the stack into a 12-inch round with a paring knife. Place 1 phyllo round in the prepared pie dish and brush with butter; continue to layer the remaining 5 phyllo rounds in the dish, brushing each piece with butter before adding the next.
• Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture. Cut the remaining 4 phyllo sheets into 10-inch rounds. Layer on top of the pie, brushing each piece with butter before adding the next.
• Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour. Let rest 10 minutes before slicing.
• Winning Olive Recipe: Learn More about the winning cook, Celia Wallis

POTATO AND EGG BRUNCH PIE

Steps:

• 1. Heat oven to 350^. Spread the butter in the skillet or casserole dish sides and bottom or use non-stick butter spray.
• 2. Layer potato slices in bottom of skillet then, then a layer of sliced eggs. Sprinkle bacon over all,now sprinkle the cheese over and salt and pepper.
• 3. Spread the sour cream over top and then garnish with the diced tomato and chives. Bake in the oven for 15 to 20 minutes. For brunch serve with some toast or crusty bread and a crispy salad or wilted lettuce salad.
• 4. NOTE: Leftover scrambled eggs, sausage,ham or other meats may be used. Also you can use your favorite cheese and type of tomato. Enjoy!

BEST BRUNCH SLAB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit in a 15x10x1-inch baking sheet.
• Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
• Heat a skillet over medium-high heat; saute spinach in hot skillet until wilted, 1 to 3 minutes. Remove from heat and squeeze as much liquid out of the spinach as possible.
• Lightly flour one of the prepared sheets of parchment paper. Unroll 1 can of dough out onto paper. Place dough, paper-side down, onto a 15x10x1-inch baking sheet. Spread dough out to fit baking sheet with about 1/2-inch overhang. Spread potatoes, spinach, bacon, Cheddar cheese, and scallions over dough.
• Beat 11 whole eggs together with 1 egg white in a large bowl. Pour egg mixture over dough. Season with salt and black pepper.
• Lightly flour the second prepared parchment paper. Unroll dough onto prepared paper to fit the baking sheet. Discard parchment paper and place dough over the egg mixture on top of the baking sheet. Pinch top and bottom dough edges together to seal the crust, trimming an excess.
• Whisk remaining egg yolk and water together in a bowl. Cut a few small slits in the top crust and brush egg yolk mixture over the top.
• Bake in the preheated oven until eggs are set and crust is golden brown, 40 to 45 minutes. Cool slightly before cutting into squares.

BRUNCH PIE

Steps:

• Cook bacon on until crisp, crumble. Reserve 1 T bacon grease.
• Mix corn flake crumbs with reserved bacon grease.
• Beat eggs in bowl and add remaining ingredients and bacon.
• Pour into pie plate and top with corn flake crumb mixture.
• Cover and refridgerate 2 hours - overnight. Bake uncoverd at 325 for 50 minutes.

EASTER BRUNCH PIE

Steps:

• 1. Heat oven to 325. Lightly spray a 9" pie pan with cooking spray. Place 1 pie crust in pan.
• 2. In large bowl, beat ricotta cheese and eggs until combined.
• 3. Stir in ham, mozzarella cheese, garlic powder and pepper. Mix well.
• 4. Pour into pie crust in pan.
• 5. Sprinkle mix with Parmesan cheese.
• 6. Place remaining crust over mix and fold edges together to seal.
• 7. Make slits in top crust to vent.
• 8. Place thin strips of foil over edges to prevent burning.
• 9. Bake for 1 hour. 10 mins before it's done, take foil off.

BLT BRUNCH PIE

Steps:

• In a bowl, combine flour, baking powder, salt and dried basil. Cut in shortening with a pastry blender until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
• Press pastry into a 9 in pi plate;flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
• In a bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes on crust; top with half of the mayonnaise mixture. Repeat layers.
• Bake at 350° 30-35 minutes or until golden brown. Refrigerate leftovers.

ZUCCHINI BRUNCH PIE

Steps:

• In a skillet, saute zucchini and onion in butter until tender, about 10 minutes. Remove from the heat; cool slightly. Stir in eggs, cheese, parsley, salt, pepper, garlic powder and basil. Separate the crescent rolls and press into a greased 10-in. pie plate to form a crust. Brush crust with mustard. Spoon zucchini mixture into crust. Bake at 375° for 10 minutes. Cover loosely with foil to prevent excess browning. Bake another 10 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

IMPOSSIBLE BRUNCH PIE

Steps:

• 1. Heat oven to 350.
• 2. Grease pie plate.
• 3. Spread broccoli or spinach in plate.
• 4. Beat sour cream, cottage cheese, bisquick mix, butter and eggs until smooth approximately 15 seconds in blender on high or 1 minute with a beater.
• 5. Pour into pie plate.
• 6. Top with tomatoes; sprinkle with parmesan cheese.
• 7. Bake until knife inserted between center and edge comes out clean.
• 8. Cool 5 minutes before serving.

PINEAPPLE BRUNCH PIE

Steps:

• Drain pineapple thoroughly.
• Saute ham to remove any excess moisture.
• Combine Bisquick, milk, eggs, butter, mustard, onion powder and nutmeg in mixing bowl until smooth.
• Stir in ham, cheese, onions and pineapple. Pour into 10-in pie plate coated with non-stick spray.
• Bake at 350 degrees for 35 minutes or until set.

MEXICAN BRUNCH PIE

Steps:

• Combine first 4 ingredients in mixing bowl; beat well with electric mixer on med. speed.
• Stir in remaiing ingredients.
• Pour into a well greased 9 inch pie plate.
• Bake at 400F for 10 minutes;reduce heat to 350F, and bake about 20 more minutes, until set.
• Cut into wedges and serve.

SPINACH BRUNCH PIE

Steps:

• In a small bowl, combine the spinach, vinegar and nutmeg. Spread into a greased 9-in. pie plate. In a blender, combine the eggs, cottage cheese, sour cream, biscuit mix and butter; cover and process until smooth. Pour over spinach mixture., Bake, uncovered, at 350° for 25-30 minutes or until almost set. Arrange tomato slices over the top; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or a thermometer reads 160°. Let stand for 10 minutes before serving.

ONION BRUNCH PIE

Steps:

• In a large skillet over medium heat, cook onions in 1 tablespoon butter for 8-10 minutes or until golden brown, stirring frequently. Remove from the heat. , In a small bowl, beat the eggs, milk, salt and pepper. Stir in onions. Pour into a greased 7-in. pie plate. Sprinkle with cheese. Melt remaining butter; toss with cracker crumbs. Sprinkle over cheese. , Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

IMPOSSIBLE BRUNCH PIE

Steps:

• Heat oven to 350.
• Grease 9\" pie plate.
• Spread spinach in plate.
• Beat sour cream, cottage cheese, baking mix, butter and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. and pinch of nutmeg
• Pour into plate.
• Top with tomatoes; sprinkle with feta cheese.
• Bake until knife inserted between center and edge comes out clean, about 30 minutes.
• Cool 5 minutes.