Baked Egg Pot Pies

Pot pies have been enjoyed since ancient times, with the first recorded recipe dating back to the Roman Empire.

This is vegetarian and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Baked Egg Pot Pies

Cooking Method: Baking Cuisine: American Courses: Breakfast, Main Dish Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Pie Crust
• 4 large Eggs
• 1 cup Milk
• 1 cup Cheddar Cheese
• 1 cup Spinach
• 1 cup Mushrooms
• 1 small Onion
• 2 clove Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and cut circles to fit the individual pie dishes.
3. Line the pie dishes with the crust and set aside.
4. In a skillet, sauté the onion, garlic, mushrooms, and spinach until tender.
5. In a bowl, whisk together the eggs, milk, salt, and black pepper.
6. Divide the sautéed vegetables evenly among the pie dishes.
7. Pour the egg mixture over the vegetables.
8. Sprinkle cheddar cheese on top.
9. Bake for 20-25 minutes or until the eggs are set and the crust is golden brown.
10. Let the pot pies rest for 5 minutes before serving.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 25g9%

Sugars 2g

Protein 14g29%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.