Pie For Breakfast

Rather than forcing ourselves to eat pie when we are way too full from Thanksgiving dinner, we enjoy Pie for Breakfast the following morning. Brilliant, right? 

pie for breakfast

Holiday traditions are one of my most favorite things I love about our family. We have a lot of traditions and every single one of us is adamant about honoring these traditions every year. Last year we added a new tradition. And it is called Pie for Breakfast. 

One of my least favorite things about Thanksgiving is that we are all too full after our traditional dinner to eat pie. So I stress out thinking I should eat it. Everyone has to have pumpkin and apple pie on Thanksgiving, right? We finally realized that we didn’t and instead we enjoy Pie for Breakfast the following morning. 

I always set a special table for our Thanksgiving Pie for Breakfast celebration. Last year I used Spode Cranberry Italian and Portmeirion Pomona. I love how well these two patterns work so well together. I even pulled out my cranberry glass to finish the table. It’s like a perfect extension of Thanksgiving but enjoyed in your pajamas!

Last year my boys had pie after dinner and for breakfast and for dinner again. But trust me, some of us like just a pie breakfast.

Pie for breakfast, yes please! I pulled together some of the items in these photos in case you want some of these goodies for yourself!

pie for breakfast

Pie for breakfast is delicious. I mean seriously, what’s better than pie with a big cup of coffee?

In case you are wondering, I do serve eggs for breakfast with pie. It seems healthier and it’s also delicious. I usually make a tart or frittata. You can also serve eggs benedict, omelets, or any egg dish you want. But remember, pie is filling!

Here are some of my favorite recipes to serve with a pie breakfast.

Tomato and Parmesan Frittata

Tomato and Parmesan Frittata


  • 1 can diced tomatoes with basil, garlic and oregano
  • ½ cup diced sun dried tomatoes
  • 1 tsp. chopped garlic
  • ½ cup grated parmesan cheese
  • 1 dozen eggs
  • ½ cup milk or half and half


Drain the canned tomatoes. If your sun-dried tomatoes are in oil, drain, then dice. Combine the two tomatoes and mix thoroughly. Add the garlic.

In a quiche pan, spread the tomato mixture evenly in the pan. Sprinkle the parmesan evenly over the tomatoes. 

Whisk together the eggs and milk/half and half. Pour over the tomato and cheese mixture, in the quiche pan. 

Bake at 350 for 35-45 minutes until set. The eggs will puff up so make sure there is room in the pan for expansion.

Yield: 8 servings

Ground Turkey Sausage, Turkey Bacon, Pepper and Onion Frittata

Ground Turkey Sausage, Turkey Bacon, Pepper and Onion Frittata

This frittata is a light and delicious egg dish perfect for any occasion.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 1 pound ground turkey sausage
  • ½ pound turkey bacon
  • 1 onion (sliced into thin rings)
  • 1 red pepper (sliced into strips)
  • 1 TBSP chopped garlic (total)
  • 2 TBSP olive oil
  • 4 green onions, chopped, including greens
  • 1 dozen eggs
  • ½ cup milk or half and half


Brown the ground turkey sausage in a pan with a dash of olive oil and a tsp of chopped garlic.

Brown the turkey bacon until crisp. Add a dash of olive oil if the bacon is sticking to the pan.

Once the meats are cooked through, chop the turkey bacon and add to the ground turkey sausage, combining the two together. Set aside.

In the same pan as the turkey was cooked, add a tablespoon of olive oil and ½ tsp of garlic and warm. Add sliced onions. Cook until translucent. Add the red pepper and cook until the onions and peppers are both soft and cooked through. Transfer to the paper towels to absorb the grease.

In a quiche pan, spread the turkey and bacon mixture evenly in the pan. Add the onion and pepper mixture on top of the turkey mixture, spreading evenly.

Whisk together the eggs and milk/half and half. Pour over the turkey mixture, onion, and peppers in the quiche pan. Sprinkle the green onions over the top.

Bake at 350 for 35-45 minutes until set. The eggs will puff up so make sure there is room in the pan for expansion.

Yield: 9

Crab Cakes with Poached Eggs and Lemon Dill Sauce

Crab Cakes with Poached Eggs

Prep Time 30 minutes
Cook Time 8 minutes
Additional Time 20 minutes
Total Time 58 minutes


  • Crab Cakes
  • 3 TBL plant based butter
  • 1 scallion, chopped fine
  • 1 glove garlic, minced
  • 2 TBL red bell pepper, chopped fine
  • Ground red pepper (cayenne) to taste
  • 3 TBL almond milk
  • 1 TBL dijon mustard
  • 1 egg, beaten
  • 1 tsp minced fresh basil
  • 1 tsp minced fresh parsley
  • 1 cup fine dry gluten-free panko bread crumbs
  • 1 pound fresh lump crabmeat
  • 1/4 cup parmesan cheese
  • 2 TBL olive oil
  • Lemon Dill Sauce
  • 3/4 cup Primal Kitchen avocado oil mayonnaise
  • 1/2 cup Tofutti sour cream
  • 1 tsp rice vinegar
  • 2 TBL fresh or dried dill chopped
  • 1 TBL minced fresh parsley
  • 2 tsp fresh lemon juice
  • 1 TBL grated lemon peel
  • 1 clove garlic, minced
  • Poached Eggs
  • 9 eggs


Crab Cakes

1. Lightly chop the crab meat in the food processor and set it aside.

2. Melt one TBL of the plant butter in a large skillet and saute the scallion, garlic, and red bell pepper until wilted, about 2 minutes.

3. Add the ground red pepper, almond milk, and mustard.

4. Cool slightly. Add the egg, basil, parsley, 1/2 cup of the bread crumbs, and the crabmeat.

5. Mix lightly until moldable. Pour out onto a lined cookie sheet. Flatten the mixture out to 1/2" thickness. Using a ring mold the size of a hamburger patty, cut patties out of the crab mixture. You will need to press firmly.

6. If desired, combine the remaining 1/2 cup of bread crumbs and the parmesan cheese in a shallow dish. Sprinkle on top of the crab cake patties.

Chill for at least one hour. (The crab cakes can be made one day prior and refrigerated, covered, up to this point.)

Combine the oil and the remaining 2 TBL of butter over moderate heat in a large skillet.

Saute the crab cakes for 3 minutes on each side.

Lemon Dill Sauce

Combine all ingredients in a medium bowl.

Chill until the mixture thickens.

Poached Eggs

I used an egg poacher. For poached eggs in an egg poacher, fill the pot with water and fit the egg cup tray into the pot. Spray the cups with cooking spray. Once the water is boiling, crack the egg and carefully slide eggs into the egg cups one at a time. Cook 4-6 minutes for soft poached eggs.

Ready to whip up some yummy breakfast items? Click below for some of my favorite baking/cooking items.

I also served fresh berries. The colors in this table setting just make me happy. I love the cranberry and apricot colors. And my color theme is just perfect.

Pie for breakfast is a wonderful holiday tradition. I hope you will try it out this year. I love that my homemade pies are now much more appreciated. I have been told that the pies taste better in the morning. Especially with coffee. Let me know if you agree!

Be sure to head on over to Portmeirion to add to your china collection in time for the holidays!

I love cake stands and not just for cakes!

Pin the image below to your decor boards on Pinterest (just click the Pin button in the top left corner). You can also follow along with me on Pinterest!

Pie for Breakfast

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