Breakfast Pot Pie
This buttery, flaky breakfast pot pie features fluffy eggs, crème fraiche, sautéed spinach, and bacon to create a filling breakfast, lunch or dinner.
Servings 3 pot pies
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.