For the filling, you can use just about any veggie or meat to your own taste, any time I make modifications my picky eaters tell me they like it the "original" way!
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- pre-made pie crust
- 10 large
- 2 c
- shredded cheese, divided (i use mozzarella, but use to your preference)
- salt and pepper to taste
- 3 sprig(s)
- washed and chopped raw bok choy (about 1 1/2 cup chopped raw spinach is yummy as a substitute)
- 1 1/2 c
- finely diced ham (or other cooked breakfast meat)
- 6 medium
- chopped raw mushrooms (about same size pieces as the ham)
- 1/4 c
- finely diced onion
1Preheat oven to 350 degrees.
2Using a 9-inch cake pan, line with the pre-made pie crust. I tend to use a store bought crust, but it is even better with a homemade crust. Just to make sure it doesn't bubble, I lightly poke it with a fork.
3Make sure the fillings are chopped to approx. the same size pieces and set aside.
4Scramble the eggs, salt, pepper and 1 cup of the shredded cheese.
5Start by sprinkling some of each of the fillers on the bottom of the pie crust, then pour over about half the eggs.
6Add the remaining fillers evenly across and pour over the remaining eggs.
7Top with the rest of the shredded cheese and bake until the egg is firmed all the way through and in the center.