Breakfast Egg Pie

June 24, 2016
I love one dish meals. They're simple and to the point.
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
Sugar Free
Even though this kind of takes a long time to bake, it's an easy dish with relatively little prep time. My kids love this for dinner! What I love about this dish is you can use any veggies you want and to save you some cooking time you can always use left over veggies (or even add some meat) from a previous meal. I love remaking leftovers and although we don't usually have leftover veggies this is a great way to use them. This also reheats well.


  • 2 yams, thinly sliced
  • 1-2 large handfuls of spinach
  • 1 yellow onion, chopped
  • 2 roma tomatoes, chopped
  • 1 cup mushrooms, sliced
  • 12-13 eggs
  • 2-3 tablespoons oil/fat of choice
  • Sea salt/pepper to taste


  • Preheat oven to 350ºF
  • Layer yam slices into a lightly greased 9-10 inch pie pan and coat with a thinly layer of oil/fat for the crust
  • Bake for 30-40 minutes or until throughly cooked
  • While the “crust” is in the oven sauté onions and mushrooms until soft about 10-15 minutes
  • Add tomatoes and spinach and continue to sauté until fully cooked
  • When crust is cooked remove from oven and layer spinach mixture over top
  • Crack eggs over top of the spinach mixture, sprinkle with salt/pepper to taste
  • Put back in the oven and bake another 30 minutes or until eggs whites are fully cooked
  • Serve warm

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