Ham and Egg Breakfast Pot Pie
Make these easy, elegant Ham and Egg Breakfast Pot Pies at home! Easy puff pastry is topped with cheese, ham, red bell pepper, and egg, then baked to perfection, and topped with a simple cream sauce and fresh herbs.
Today’s new recipe is inspired by Snooze, a super good breakfast place here in Kansas City, that has super inventive breakfast dishes (and the best cinnamon pancakes I’ve ever had)! I gathered a lot of breakfast ideas from their restaurant, including this breakfast pot pie recipe!
“This recipe was perfect for a lazy Sunday morning! I sprinkled Zatar seasoning on top for and extra layer of flavor. I highly recommend this simple dish for a brunch with friends or dinner with a salad and a glass of wine. Thank you for sharing this gem. ” – Joy
I love a good pot pie. It’s comfort food at its best! At Snooze, they offer a Breakfast Pot Pie. Their version of breakfast pot pie is a riff on traditional biscuits and gravy with breakfast sausage.
I made this breakfast pie a bit more elegant, but it is still super comforting for Sunday morning brunch by using ham and a whole egg. Each individual serving of this pot pie is beautiful and full of color!
First, we start with simple puff pastry. We cut the puff pastry into rectangles, and place on a baking sheet. Then, we use the bottom of a measuring cup to make a small indent in the center of each puff pastry rectangle to hold our ingredients.
In the puff pastry cup, we place a slice of cheddar cheese, a slice of Farmland ham, a slice of red pepper, and crack a raw egg into the red pepper ring, leaving the yolk intact.
We top with a pinch of salt and pepper, then bake until the puff pastry is golden brown and the egg is cooked, but the yolk is still a bit runny.
While the pot pies are baking in the oven, we make a very simple cream sauce. I call it a cheater béchamel because it’s just as creamy, but you don’t have to build a roux with butter and flour. It’s so much easier! This sauce is also the base I use for Mac and Cheese, with my favorite cheese added. It’s delicious!
Once the puff pastry is golden brown, we remove the breakfast pot pies from the oven and drizzle with the creamy sauce, then sprinkle with fresh herbs. For the ham, I used Farmland Foods brand ham slices.
These ham slices are great on sandwiches or seared in the skillet for dinner or breakfast! I love using Farmland Foods ham because it’s great tasting and great quality (no fake flavors, colors, hormones, or MSG) and consistently priced well, too!
Protein can be expensive right now, so I love the value of their ham and ham cuts. Farmland offers cubed and sliced ham to make your recipes even easier. It’s pre-cooked, so you can just heat and eat!
I love to serve this delicious Breakfast Pot Pie with a side of hash browns or fruit. It’s also a great way to use up leftover ham! I usually have a good amount of leftover ham from my holiday recipes like this Roasted Rum Glazed Ham.
If you make this delicious ham recipe, I’d love to hear about it in the comments!
Ham and Egg Breakfast Pot Pie
Ingredients
- 4 cheese slices, cheddar, Swiss, or Colby jack
- 1 puff pastry sheet, approximately 13 ounces
- 4 medium eggs
- 4 slices Farmland sliced ham
- 1 red bell pepper, cut into rings
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- green onions, for garnish, or other fresh herbs
For the cream sauce:
- 2 tablespoon butter
- 1 8 oz. pkg. Philadelphia cream cheese, cubed
- 3 tablespoon skim milk
- 1/8 tsp garlic powder
- ⅛ tsp dry mustard
- a dash of hot sauce
Instructions
- Heat oven to 425 degrees Fahrenheit.
- Line the bottom of a baking dish or baking tray with parchment paper, or spray with cooking spray
- Using a pastry cutter, cut the puff pastry into rectangles. You should be able to make 4 rectangles out of one sheet of puff pastry.
- Using the bottom of a measuring cup, press an indent into the center of each puff pastry rectangle. This will help the ingredients stay in place.
- To each puff pastry rectangle, add a cheese slice, ham slice, and ring of red pepper.
- Crack a fresh egg into the red pepper ring, and sprinkle with a pinch of salt and pepper.
- Fold each corner of the puff pastry in and pinch the edges together where they meet to form a pocket. This will help keep the egg whites in as they cook.
- Bake at 425 degrees Fahrenheit for 15-17 minutes for over-easy eggs, or up to 20 minutes for over-hard.
- While baking, make the cream sauce. Add butter to a small saucepan and melt and low-medium heat.
- Once melted, add cubed cream cheese and milk. Reduce heat to low and allow the cream cheese to slowly melt, whisking frequently.
- Add spices and hot sauce, whisk until creamy, and check the consistency. Add additional splashes of milk and whisk until the desired consistency is reached. Remove from heat.
- Top baked pot pies with cream sauce and fresh herbs. Serve warm.
This recipe was perfect for a lazy Sunday morning! I sprinkled Zatar seasoning on top for and extra layer of flavor. I highly recommend this simple dish for a brunch with friends or dinner with a salad and a glass of wine. Thank you for sharing this gem.
Zatar on top sounds amazing! I think everything bagel seasoning would be good too. So glad you all enjoyed them! 🙂
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