This buttery, flaky breakfast pot pie features fluffy eggs, crème fraiche, sautéed spinach, and bacon to create a filling breakfast, lunch or dinner.
This recipe is being submitted for a recipe contest with Wick’s Pies. While I did receive pie crusts used as part of the contest, all thoughts and opinions expressed are completely my own.
Mediterranean Diet Inspired Breakfast Recipe
Breakfast is one of our favorite meals to enjoy and not just for breakfast! There are many times during the week that I turn to “breakfast” foods for lunch or dinner.
This Breakfast Pot Pie is one of those recipes that can be enjoyed for any meal. It’s easy to prepare and can be made in advance. Plus it’s an easy way to add in a few extra veggies. We used spinach in this recipe but you could also add bell pepper, mushrooms, onions, or even summer squash.
Spotlight Ingredient – Wicks Pies
The star of the show in this Breakfast Pot Pie recipe is the flaky, ready to use pie crust from Wicks Pies – a family owned company that originated in Indiana. For this recipe, we used their 6 inch pie shells and pie rounds to create our pot pies.
“We are redefining P.I.E. Small batch, simple ingredient pie shells, dough sheets and pies paired with our small town service and custom capabilities makes us a very effective partner for helping you reach your goals. Our shells are great for both sweet and savory pie recipes.
Awarded the #1 Pie Shell in the US 3 years in a row at the National Pie Championships.”
Check out their wide selection of pie and pie products.
Website – https://www.wickspies.com
Facebook – https://www.facebook.com/wickspiesbakery
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Breakfast Pot Pie Recipe
Breakfast Pot Pie
Ingredients
- 3 6 inch Wicks Pie Shells
- 3 6 inch Wicks Pie Rounds
- 2 slices bacon, chopped
- 10 eggs, lightly whisked
- 1 cup frozen spinach
- 1/2 cup crème fraiche
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tbsp butter, melted
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper
- Remove pie shells and rounds from the freezer and allow to come to room temperature while oven is preheating
- Place Wicks Pie shells on lined baking sheet and par-bake in oven for 8 minutes
- In a skillet over medium heat, cook the chopped bacon until just underdone (about 6 minutes). Be sure not to over cook as it will finish cooking in the oven. Remove and place in small bowl
- In the same skillet, add the whisked eggs and cook just for a few minutes (about 3 minutes), just until the eggs start to set but are still liquidy and wet. Place in a bowl and add crème fraiche, spinach, cooked bacon, salt, pepper, garlic. Mix well
- Divide egg mixture evenly between three pie shells.
- Place Wicks Pie rounds on each pie shell and use a fork to crimp edges together. Remove excess crust if necessary
- Brush top of each pot pie with melted butter. Place in oven and bake until crust is golden brown, about 12 minutes.
