Florentine Breakfast Pie with Potato Crust

This breakfast idea is good enough for anytime of the day, and is even great a few days later! The great thing about this recipe is that you can substitute whatever you have on hand that day to make a wonderful breakfast pie. Just learning the method to the madness will allow you tons of flexibility for breakfasts to come!

Ingredients & Recipe: (Yields 2 pies)

Printable Recipe

• 2 large Yukon potatoes, washed and shredded
• 1 Tbls. olive oil
• S & P to taste

Preheat your oven to 400 degrees. Combine shredded potatoes, oil and seasonings in a bowl. Lightly spray 2 ceramic or glass pie dishes with cooking spray and press the potatoes into the dish, up the sides to create a "crust". Bake for about 20 minutes, let cool. Turn your oven down to 325 degrees.

• 2 tsp. olive oil
• 1/2 onion, chopped
• 1 leek, chopped finely
• 2 (1/2-inch thick) slices of ham, diced finely (I went to the deli counter, had them cut regular ol' deli ham into thick slices)
• 1 bag of baby spinach
• 1 cup of shredded cheddar cheese
• 6 eggs
• 1 cup of milk

In a large saute pan over medium heat, begin to saute the onion and leeks in the oil for about 5 minutes until tender. Add the diced ham (and a little S & P), and handful by handful begin to incorporate and wilt down the spinach. Let cool.

In a large bowl, whisk together the eggs and milk. Begin to spread an even layer of the spinach mixture across the potato crusts, followed by a light layer of cheese. Pour the egg mixture over everything and bake for about 20 minutes, until the egg looks firm.

You Could Also Try...

• Try making "muffin-sized" breakfast pie by using a large muffin tray instead of pie dishes.
• Substitute in mushrooms, peppers, broccoli, or use a different type of cheese to suit your taste buds.


• Cover in the refrigerator with plastic wrap and foil, and reheat in the oven later!