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Savory No-Crust Breakfast Pies
(Four Varieties)
From the Berry Manor Inn
Rockland, Maine
This crustless pie recipe can be modified
to produce any number of wonderful
savory breakfast pie combinations. Adjust
the filling based on what ingredients are in
season.
Basic Recipe:
7 eggs, beaten
2/3 cup milk
1/3 cup flour
salt and pepper
1 chopped shallot
2/3 cup cottage cheese.
Filling (see combinations, below)
Beat eggs and add milk and flour. Beat
well and add salt, pepper, shallot and
cottage cheese.
Add desired one of the filling (see
combinations, below) and mix well.
Pour into greased 10 inch pie or tart pan.
Cover with foil. Bake 350 degrees F. for
one hour until eggs are firm and lightly
brown. Serve immediately or keep warm
in oven at 200 degrees F. until ready to
serve. Note: This recipe can be prepared
in advance and stored in the refrigerator
until the next morning. It also can be
modified for a 9 inch pan by using 6 eggs
and 1/3 cup cottage cheese and 1/3 cup
milk.
Filling Varieties:
1. Tomato and Fresh Basil Breakfast Pie
Add:
1 cup shredded Monterey Jack cheese
1 cup diced fresh tomatoes
1 cup chopped fresh basil
2. Sun-Dried Tomato and Goat Cheese
Breakfast Pie
Add:
1 small jar chopped sun-dried tomatoes
1 cup crumbled goat cheese
3. Broccoli, Cheddar and Ham Breakfast
Pie
Add:
Drained, chopped cooked broccoli
1 cup chopped ham
1 cup shredded cheddar cheese
4. Maine Lobster Breakfast Pie
Add:
1 – 1 ½ cups cooked chopped lobster meat
2 teaspoons Old Bay seasoning
(Four Varieties)
From the Berry Manor Inn
Rockland, Maine
This crustless pie recipe can be modified
to produce any number of wonderful
savory breakfast pie combinations. Adjust
the filling based on what ingredients are in
season.
Basic Recipe:
7 eggs, beaten
2/3 cup milk
1/3 cup flour
salt and pepper
1 chopped shallot
2/3 cup cottage cheese.
Filling (see combinations, below)
Beat eggs and add milk and flour. Beat
well and add salt, pepper, shallot and
cottage cheese.
Add desired one of the filling (see
combinations, below) and mix well.
Pour into greased 10 inch pie or tart pan.
Cover with foil. Bake 350 degrees F. for
one hour until eggs are firm and lightly
brown. Serve immediately or keep warm
in oven at 200 degrees F. until ready to
serve. Note: This recipe can be prepared
in advance and stored in the refrigerator
until the next morning. It also can be
modified for a 9 inch pan by using 6 eggs
and 1/3 cup cottage cheese and 1/3 cup
milk.
Filling Varieties:
1. Tomato and Fresh Basil Breakfast Pie
Add:
1 cup shredded Monterey Jack cheese
1 cup diced fresh tomatoes
1 cup chopped fresh basil
2. Sun-Dried Tomato and Goat Cheese
Breakfast Pie
Add:
1 small jar chopped sun-dried tomatoes
1 cup crumbled goat cheese
3. Broccoli, Cheddar and Ham Breakfast
Pie
Add:
Drained, chopped cooked broccoli
1 cup chopped ham
1 cup shredded cheddar cheese
4. Maine Lobster Breakfast Pie
Add:
1 – 1 ½ cups cooked chopped lobster meat
2 teaspoons Old Bay seasoning
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