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Having a ready made breakfast item in the fridge is great for those busy mornings.


  • 9 inch pie crust
  • 5 eggs
  • 3/4 cup parmesan cheese
  • 1/4 cup tomato, diced
  • 1/4 cup onion, chopped
  • 4 pieces lunchmeat, diced

Makes 4 servings


  1. Pour cheese on the bottom of pie shell.
  2. Dice tomato, onion and lunchmeat on a cutting board.
  3. Crack eggs into a large bowl and whisk together.
  4. Pour eggs into pie shell, top with diced veggies.
  5. Top with cheese and place into the oven for 45 minutes until cooked all the way through.

Nutrition facts

Per Serving

calories: 290

total fat: 17g

saturated fat: 8.3g

cholesterol: 260mg

sodium: 533mg

potassium: 182mg

total carbohydrates: 6g

sugars: 1g

protein: 29.9g

Photograph by Christina Saschin. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.