Breakfast Ham and Egg Pie


"This is a great way to start the day. Make in advance and refrigerate for a tasty, healthy breakfast."
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45 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Preheat the oven to 180 degrees C fan forced.
  2. Heat the olive oil in a medium saucepan over medium heat. Brown the garlic and onion. Add the red capsicum, shaved ham, peas and diced tinned tomatoes. Bring to a boil and simmer, stirring occasionally until thickened. Leave aside to cool slightly.
  3. Lightly grease a 9x13 inch baking dish. Line with the tortillas, overlapping them. Spray the tortillas with a little olive oil.
  4. Once the ham mixture is cooled, spread evenly over the tortillas, forming a thin layer. Make six evenly spaced indentations in the ham mixture with a spoon, then crack an egg into each one.
  5. Bake until the eggs are cooked through and the tortillas are browned, approximately 20 minutes.
  6. Cut into 6 slices. Serve hot or cold.


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