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Golden breakfast pot pie filled with garlic ranch mashed potatoes, eggs, and cheese.

Garlic Ranch Mashed Breakfast Pot Pie Recipe | Rise and Shine Comfort Food

Start your morning with this garlic ranch mashed breakfast pot pie. Flaky crust filled with creamy mashed potatoes, eggs, and cheese — a hearty, comforting recipe perfect for brunch, holidays, or cozy mornings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch, Comfort Food
Cuisine American brunch classic, Comfort food casserole
Servings 8
Calories 320 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Skillet (for meats and veggies)
  • Baking dish or cast iron skillet
  • Rolling pin (if using pie crust)
  • Measuring cups & spoons
  • Aluminum foil
  • Cooling rack

Ingredients
  

  • 1 sheet puff pastry or pie crust (store-bought or homemade)
  • 6 large eggs
  • ½ cup milk or cream
  • 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
  • 1 cup cooked bacon, sausage, or ham (chopped)
  • 1 cup mixed vegetables (peppers, onions, spinach, mushrooms)
  • 2 tbsp butter or oil (for sautéing)
  • 1 tsp salt
  • ½ tsp black pepper
  • Fresh parsley or chives for garnish

Instructions
 

  • Prep: Preheat oven to 375°F (190°C). Grease a baking dish or cast-iron skillet.
  • Cook fillings: In a skillet, sauté meats until browned. Add vegetables and cook until tender. Drain excess liquid.
  • Layer: Place puff pastry or pie crust in the bottom of the dish. Spread cooked fillings evenly.
  • Egg mixture: Whisk eggs, milk, salt, and pepper. Pour over fillings.
  • Top: Sprinkle cheese over the egg mixture. Cover with a second crust or biscuit layer if desired.
  • Bake: Cover loosely with foil and bake 25–30 minutes. Remove foil and bake another 15 minutes until golden and eggs are set.
  • Serve: Rest 5 minutes before slicing. Garnish with parsley or chives.

Notes

  • Crust options: Puff pastry for elegance, pie crust for classic feel, biscuits for rustic charm.
  • Cheese tip: Double the cheese for extra indulgence.
  • Make-ahead: Assemble the pie, cover, and refrigerate overnight; bake fresh in the morning.
  • Storage: Refrigerate leftovers up to 3 days; freeze up to 1 month.
  • Variations: Try vegetarian (spinach, mushrooms), holiday (turkey & cranberry), or sweet (apples & cream cheese).
  • Serving ideas: Pair with fruit salad, mimosas, or coffee for a complete brunch spread.
Keyword breakfast pot pie, brunch casserole, egg and cheese pie, puff pastry breakfast, savory breakfast bake