Leftover Breakfast Pie
Breakfast Pie (and more) – a simple, tasty and practical recipe, perfect for using up what’s left in the fridge.
Leftover Breakfast Pie
Course: BrunchCuisine: InternationalaDifficulty: Usor4
servings15
minutes40
minutes385
kcal1
hour10
minutesAfter the holidays, the fridge is rarely empty. Most of the time, there are leftover pieces of meat, cooked vegetables, bread, sauces, or other dishes that, taken on their own, no longer feel like a “proper” meal.
And yet, it’s exactly from these leftovers that some of the best breakfasts or brunches are born.
Today’s “pie” was originally thought of as a post-holiday breakfast, but it works just as well as a relaxed brunch. Honestly, even as a child, I was never one to eat breakfast at the crack of dawn—especially after New Year’s Eve or days filled with festive meals. So we skip the tea, coffee, or classic omelet and make something really good, comforting and satisfying.
This isn’t about anything fancy, but about combining what you already have in a smart way: a slice of good toasted bread, leftover meat or vegetables from lunch, an egg, a bit of greenery, or a simple sauce.
Why do I love cooking with leftovers? Let’s see: it’s quick, requires no extra shopping, every plate turns out a little different, and most importantly, good food doesn’t end up in the trash.
So here we have a leftover-based dish for a relaxed meal, with no strict rules. You open the fridge, see what’s inside, and improvise. Sometimes it turns out even better than a dish planned in advance.
Let’s move on to the step-by-step recipe—simple, full of flavor, just the way you’re used to.
Ingredients
700–800 g mashed potatoes with spinach (thick consistency)
300–350 g grilled meat
2 eggs
1 bell pepper (optional)
150 g cheese (mixed cheese, semi-hard cheese, cheddar)
100 ml heavy cream
salt and pepper, to taste
Preparation method:
- The ingredients are flexible and can be easily substituted, depending on what you have in your fridge or personal preferences.
- We mix the (cold) mashed potatoes with one egg, a tablespoon of cheese, and season to taste. The mixture is then transferred to a greased ovenproof dish (with a bit of butter or oil) and smoothed out, pressing gently.
The grilled meat is chopped as finely as possible. I used a food processor to get small, uniform pieces. Spread the meat evenly over the potato layer in the dish. - If you choose to use the bell pepper, roughly chop it and sprinkle it over the meat. Using a spatula or spoon, gently press it down to help the ingredients meld together.
- In a bowl, whisk together the remaining egg and heavy cream, season to taste, and pour the mixture evenly over the other ingredients in the dish. Sprinkle the cheeses on top, then cover the dish with aluminum foil.
- Bake the pie at 200°C (390°F) covered for 25 minutes, then remove the foil and bake for an additional 10–15 minutes, or until the top is nicely golden.
Let the pie rest for at least 10 minutes before slicing. Don’t expect perfect squares or a work of art — that’s not the point. Enjoy the flavors, and remember, that’s what really matters! - For serving, given the season, I obviously went with pickles. But it also works beautifully with a green salad or a raw veggie salad — take your pick.
And that’s about it. Next time you’re not sure what to make with leftover mashed potatoes (which, by the way, can easily be replaced with baked or boiled potatoes, lightly mashed), I hope this recipe comes in handy. It really doesn’t get simpler than this!
Let’s enjoy our meal, think smart when trying to prevent food waste, and… see you at the next recipe!
