Tomato and Basil Breakfast Pie
Yield: 1 10-inch pie, 8 servings
Recipe courtesy of The Berry Manor Inn, Rockland, Maine.
Savory and cheesy, this tomato and basil breakfast pie makes an elegant brunch dish, and tastes wonderful warm or at room temperature.
NOTE: You may prepare this dish in advance and store it in your refrigerator until the next morning. Also, you may modify this recipe for a 9-inch pie pan: Use 6 eggs, 1/3 cup milk, and 1/3 cup cottage cheese.
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- Butter (for pan)
- 7 large eggs
- 2/3 cup milk
- 1/3 cup flour
- Kosher or sea salt
- Freshly ground black pepper
- 1 shallot, finely chopped
- 2/3 cup cottage cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup diced tomatoes
- 1 cup chopped fresh basil