Ham and Egg Breakfast Pot Pie
This post was sponsored by Farmland Foods as part of an influencer activation for Influence Central and all opinions expressed in my post are my own.
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 gather a lot of breakfast ideas from their restaurant.
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 ham leftover from my holiday recipes like this Roasted Rum Glazed Ham, also using Farmland ham.
If you make this delicious ham recipe, I’d love to hear about it in the comments! Don’t forget to grab your Farmland Ham at Hy-Vee and save $2.00 off any two 16 oz Farmland Specialty Cuts!
Ham and Egg Breakfast Pot Pie
These individual "pot pies" are a great way to use up leftover ham slices!
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
- ⅛ teaspoon salt
- ⅛ 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
- ⅛ 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.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 402Total Fat 28gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 12gCholesterol 258mgSodium 1064mgCarbohydrates 9gFiber 1gSugar 3gProtein 29g
The nutrition for this recipe is calculated by an app and may be incorrect.
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