You can make this with leftover roast, sausage, bacon, ham or choose a vegetarian option. You can also dress this up into a main course any way you like with sour cream garnish, pico de gallo or smothered in ranch gravy and cheese.
Grease a 9 x 12 baking pan (glass is best) or a pie pan and start piling on your ingredients for the filling. Remember to leave room for the expansion on the eggs.
8-12 eggs depending on size, lightly beaten (enough to break up the yokes. Don’t over do it.)
1 teaspoon cream of tartar
1 tablespoon seltzer water or regular water (seltzer is not something everyone has around but helps with the fluffiness)
2 grated medium boiled potatoes or about 1 cup frozen shredded hash browns
1 cup grated cheese
1 cup browned sausage, cooked bacon, fried chorizo, minced leftover roast beef or what-have you. For a vegetarian option, sautéed squash or mushrooms are suggestions
1 small white onion, finely chopped
1 small clove garlic, minced
⅓ cup chopped parsley or chives
½ cup roasted and peeled green chile
salt and pepper
Prep all your ingredients ahead of time before you start building your pie. I like to break my cheese layer in half, with some sprinkled on the bottom of my pan and some sprinkled on the top.
One you have all your filling prepared and in the greased dish, break your eggs into a large bowl, mix in the cream of tartar and the water while breaking the yolks. Be careful not to over mix this batter. It’s better if it has some body.
Pour the egg batter over the fillings and bake in preheated 350-degree oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Serves 12 – 16
P.S. Keeps well in the refrigerator for a couple of days and is a great dish for breakfasts to go. Also consider building the little pies in greased muffin tins and baking them that way (350 for 15-20 minutes or until puffed and slightly browned), making nice little individual egg pies for brunches and mobile breakfasts.