savory breakfast – Page 2

Spinach Frittata

My spinach frittata recipe features fluffy baked eggs, tender spinach, bacon, and generous portions of melted cheese. It’s the perfect breakfast, brunch, or even dinner! Need more crowd-pleasing breakfast recipes? Try my blueberry cinnamon rolls, asparagus quiche, or air fryer hash browns next. Eggs are a staple of a proper breakfast, but even eggs can…

Crustless Quiche

Save time and make my low-effort crustless quiche recipe. Featuring fluffy baked eggs, bacon, tender veggies, and cheese, it’s a healthy and low-carb breakfast! Need more savory breakfast recipes? Try my Turkish eggs, over easy eggs, sous vide eg…

Dairy Free Cottage Cheese

My dairy-free cottage cheese recipe is made with 4 ingredients and tastes JUST like cottage cheese! It’s a simple recipe with over 15 grams of protein! Need more dairy-free breakfast recipes? Try my vegan cinnamon rolls, oatmeal waffles, and heal…

Cheesy Hashbrown Breakfast Casserole with Ham

This Cheesy Hashbrown Breakfast Casserole is everything you need on Christmas morning! (Or anytime you have guests for breakfast!) Hashbrowns are baked til crispy, then topped with eggs, cheese, and black forest ham. It’s an overnight recipe, so you have more time for stockings in the morning! Make ahead breakfasts are always a win at…

hash brown egg casserole with a close up of cheese melting.

Table of Contents

Overnight Breakfast Casserole with Hash Browns, Ham, and Egg

I have a zit on my chin right now, and my 2-year-old Valentine keeps poking her finger at it. “Whazzat mommy, whazzat?” It’s a pimple honey. “Oh, hippo, mommy?” No, child, but it’s about the size of one.

I don’t know what it is with my face breaking out like a 13 year old’s, maybe it’s because I’m 31 now and my body switched up the numbers on my age?? What is the deal?

hash brown potato casserole shot from above with slices cut into it.

In less awkward news, I am here today to introduce you to my favorite easy breakfast casserole of all time. I posted this recipe back in 2012, when my blog was still just a baby. I started with all my greatest recipes, and this is definitely one of the greats. Easy? check. Feeds a crowd? check. Tons of flavor? check. CHEESE??? Hello.

Hashbown Breakfast Casserole ingredients

Here’s what you’ll need to grab at the store for your cheesy hashbrown breakfast casserole. (Quantities given in the recipe below.)

Frozen, shredded hashbrowns.
Butter. I use salted butter, but unsalted butter is fine too.
Monterey Jack cheese. You can shred this from a block or buy it pre-shredded.
Cheddar cheese. Again, pre-shredded is totally fine!
Black forest ham, cut into bite-size pieces. Any kind of smoked ham will work in this recipe, or even deli sliced ham will do. If I don’t have leftover ham, I often buy a $5 ham steak from the store. You can also use an equivalent amount of cooked bacon or sausage. It’s hard to go wrong here!
8 large eggs

Evaporated milk OR heavy cream. Evaporated milk comes from a can in the baking aisle of a grocery store. Heavy cream (sometimes called whipping cream) comes in a small carton in the refrigerated section, next to the milk.
Seasoned salt. Where my Lawry’s fans at?? This stuff is gold. An off-brand works fine too.
Kosher salt. Kosher salt is my favorite and I use it for everything. If all you have is table salt, use half the amount.
Pepper
Dry mustard powder (optional)
Onion powder (optional)

breakfast casserole with ham close-up of a piece lifted by a spatula from the pan, connected to casserole by melted cheese.

How to make Hash Brown Breakfast Casserole

Here are the basics! (The full recipe is included below, in the recipe card.)

Melt butter and pour it over a 9×13 inch pan full of frozen hashbrowns. (See photos)
Bake up the buttered hashbrowns in a dish in the oven, until they get nice and crispy. This is essential for achieving non-soggy potatoes.

breakfast casserole overnight recipe showing melted butter poured over frozen hash browns in a pan next to baked hash browns in a pan.

Layer some cheese on top (any kind you like really–this recipe calls for Monterey Jack and cheddar)
Layer ham over the cheese.
Soak the whole thing with a creamy mixture of eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder.
Pop it in the oven!

christmas casserole in a dish, uncooked, with ham piled over crispy hash browns and shredded cheese.

I love the flavor of the baked crispy hashbrowns with the cheesy eggs and smoked ham. It is seriously the best combo! My mother-in-law Kris found a version of this recipe in a cookbook years ago (before I married into the family) and we’ve had it for Christmas breakfast ever since.

How to make Christmas Morning Casserole the night before

You can make this hashbrown breakfast casserole and bake it up right away, or do it the night before and pop it in the oven before your guests wake up. Who doesn’t love the smell of overnight breakfast casserole in the oven, especially when someone else is making it for you? Your family is going to love you this year.

Melt butter and pour it over a 9×13 inch pan full of frozen hashbrowns. (See photos)
Bake up the buttered hash browns in the oven, until they get nice and crispy. This is essential for achieving non-soggy potatoes! Say no to the sog!
Layer some cheese on top (Swiss! Gouda! Mozzarella! Sky is the limit here.)
Layer ham over the cheese.
Cover tightly and refrigerate overnight.
In a large bowl, mix eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder.
Cover and refrigerate the bowl of eggs overnight.
In the morning, preheat your oven to 350 degrees F.
Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
Pop it in the oven!

Christmas morning casserole with hash browns and ham, uncooked in a dish next to a bowl of egg and cream mixture being poured over the dish.

I will always remember one Christmas a few years ago when we were busy getting this hashbrown breakfast casserole together in the morning. My mother-in-law Kris had it all baked up and ready to go, and it was warming on the bottom rack in the oven.

She had also made some fabulous star bread, kind of like cinnamon rolls, but in a star shape. It was completely done and already on the glass serving tray, ready to be set on the table. She put it in the warm oven on the rack above our beloved hashbrown breakfast casserole. You can see what’s coming…

Yes, the glass serving tray shattered from the heat in the oven, and we ended up with glass all over the top of our beautiful breakfast casserole. SO SAD!! I remember we had to keep holding Bumpa back (Eric’s grandpa) from stealing bites. “It’s fine!” he said. We finally got a hold of it to throw it out so that we didn’t end up taking Bumps to the ER on Christmas day.

easy breakfast casserole close up of crispy edge ready to be served as an individual portion.

Just look at those crispy edges. Mmmm.

Hash Brown Potato Casserole variations

Endless variations, I tell you! This recipe is THE BEST for cleaning out your fridge.

Veggies: Add 1 to 2 cups of any pre-cooked veggies such as broccoli, asparagus, zucchini, bell peppers, or mushrooms.
Protein options: If you’re not a ham fan, try swapping it out for chorizo, cooked breakfast sausage, or crumbled bacon! Make sure whatever meat you add is fully cooked first.
Cheeses: They make a bazillion cheeses for a reason. Sso you can have endless variety! Try Pepper Jack, Mozzarella, Asiago, Gouda, smoked cheddar, Havarti, or Colby jack!
Add-ins: green chilis, jalapenos, pickled jalapenos, pimientos, olives, or roasted bell peppers.

Egg Bake with Hash Browns FAQs

Should I thaw frozen hash browns before cooking?

I love this recipe because you DON’T have to defrost the hashbrowns first. You DO have to bake them before you mix them with the other ingredients. That’s how you make them crispy and not soggy!

Can I use fresh hash browns instead of frozen?

Yep, you sure can. Peel and shred your potatoes; using a food processor here is going to be easiest. Once you have about 30 ounces, follow the recipe as indicated! You might need to increase the time on baking the buttered potatoes (before adding the egg mixture.) You will know they are done when the tops are turning golden and they are fork tender.

hash brown breakfast casserole close-up with chives, ham, cheese, and potatoes visible.

What do you eat with hash brown casserole?

Side dish options, here we go!

Breakfast: Serve alongside forever favorites like the best pancakes I’ve ever made (I swear), Liege waffles, or check out my best french toast recipe.
Lunch: How about serving it on a plate piled with fried bacon, Flaky Buttermilk Biscuits, and collard greens?
Dinner: Pair it with a big ol’ salad and call it good! Try this Apple Gorgonzola Salad.
Christmas morning: Keep it simple by serving your Christmas casserole alongside a fruit tray, some baked bacon, and a big glass of orange juice or even eggnog. Or don’t keep it simple (I mean, it IS Christmas) and serve it with Cinnamon Rolls, Golden Santa Bread, or these decadent Caramel Pecan Rolls! The latter level of decadence is usually how we roll in our family. Why choose between sweet and savory breakfasts?? To quote Parks and Rec: “Why would anyone eat anything besides breakfast food?” “Because people are idiots, Leslie.”

How long can you keep hash brown casserole in the fridge?

It will keep in the fridge for about 3-5 days. After that, get your leftovers in the freezer!

Can I freeze hash brown casserole?

Yes, you can freeze leftover hashbrown casserole in an airtight container for up to 3 months.

For a make-ahead recipe, follow the recipe as usual, baking until it is not quite as browned as you would like it. Let cool completely, then seal well with foil or plastic wrap. Freeze for up to 3 months. You can either let it thaw in the fridge overnight and then follow the normal baking instructions, or bake straight from frozen. At 350, it will take about 60-90 minutes.

How do you reheat hash brown casserole?

If you’ve got a significant portion to heat, I recommend popping it in the oven for 15-25 minutes at 350 degrees.
If you’re catching a quick lunch from leftovers, use the microwave. Loosen the casserole with a fork and cook on high about 1 minute.

hashbrown breakfast casserole baked overnight close-up showing slices of potato and egg casserole in a pan.

And that’s your hashbrown casserole, folks.

This is definitely the casserole your family needs this year, minus the shattered glass. Make it happen. Christmas only comes once a year! (Although I don’t know why we limit ourselves like this. You could totally section up this casserole and freeze individually. Then toss one serving into the microwave on a busy morning, and eat like a king on a random Tuesday. Try it! I have some in my freezer right now.)

UPDATE! I just posted a variation of this casserole. I used sausage and peppers and onions instead of ham. IT’S SO GOOD! Check it out here: Easy Sausage Breakfast Casserole (Overnight)

Breakfast Hashbrown Casserole

This Cheesy Hashbrown Breakfast Casserole is everything you need on Christmas morning! (Or anytime you have guests for breakfast!) Frozen hashbrowns are baked til crispy, then topped with eggs, cheese, and black forest ham. It’s an overnight recipe, so you have more time for stockings in the morning! Make ahead breakfasts are always a win at the holidays.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings

Calories 348kcal

Author The Food Charlatan

Ingredients

1 (30-ounce) package frozen shredded hashbrowns
1/2 cup melted butter 1 stick
salt and pepper
1 & 1/2 cups shredded Monterey Jack cheese packed
1 & 1/2 cups shredded Cheddar cheese packed
1 & 1/2 cups black forest ham* cut into bite-size pieces
8 large eggs
1 & 1/3 cups evaporated milk OR cream
1 teaspoon seasoned salt I like Lawry's
1/2 teaspoon kosher salt use 1/4 if all you have is table salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard powder optional
1/4 teaspoon onion powder optional

Instructions

Preheat your oven to 400 degrees F.
Spray a 9×13 inch pan with nonstick spray, or grease with butter.
Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it’s even.
Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
Remove the casserole and reduce the oven temperature to 350.
Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

Overnight instructions:

Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
Cover the egg mixture and refrigerate overnight.**
In the morning, preheat your oven to 350 degrees F.
Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn’t wiggle when you shake the pan.
If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

Video

Notes

*Any kind of smoked ham will work in this recipe, or even deli sliced ham will do. If I don’t have leftover ham, I often buy a $5 ham steak from the store. You can also use an equivalent amount of cooked bacon or sausage. It’s hard to go wrong here!

**If refrigerating a bowl of beaten eggs sounds like a pain to you, you can certainly pour the eggs over the potatoes the night before baking. The potatoes won’t be as crisp, so I think it’s worth it, but it’s totally up to you!

Source: This recipe is adapted from my mother-in-law Kris!

Nutrition

Blast from the past

Here’s the old picture of our favorite Christmas breakfast casserole (sans broken glass):

hashbrown breakfast casserole on a plate

And I’ll keep my old musings from back in 2012, as well:

Eric and I are always arguing about the lights in our house. (It has nothing to do with the electricity bill, which is what my parents were always yelling at me about.) I like to be able to see what I’m doing. Eric likes ambiance, which means lamplight only. This is great if you have lots of lamps. Bring on the ambiance, I say, if you have enough lamps.

But we don’t. So I always get into trouble when I walk into the kitchen and flip the lights on (to see what I’m doing) and I’m always moaning to Eric that I feel like I live in the 14^th century or something.

The addition of the Christmas tree has decreased contention in our home considerably. Eric loves the extra ambiance. I love Christmas. (It makes me feel more goodwill toward men, i.e., less likely to complain about living in a cave.) It’s a win-win.

I think the moral of the story here is that Christmas solves all problems.

More Recipes you will Love!

Air Fryer Hash Browns

These air fryer hash browns turn out crispy and golden, and they take a fraction of the cook time as the oven or deep fryer. Use fresh OR frozen hash browns! Love cooking potatoes in the air fryer? Try my air fryer potato wedges, air fryer smashed pota…

Tomato Pie Like You’ve Never Known

Tomato Pie is a savory dinner situation that you need to get on board with, like, yesterday. We are taking a bumper crop of ripe fresh summer tomatoes and layering them up in a pie crust with a bunch of cheese and a bit of mayo. Sounds weird, but I’m telling you my friends. Don’t knock this classic Southern recipe. If you’re struggling to catch the vision, think of pimiento cheese dip flavors wrapped up in a buttery pie crust. YUM! Great for brunch, dinner, or any meal you like.

Slice of tomato pie on plate with basil.

Table of Contents

We turned on the Olympics the other day and they were doing horse jumping. My son Truman bursts out with an indignant, “Finally! Some decent equestrian!” We slowly look over at him, wide eyed. Since when does he have equestrian opinions?? He explained his deep offense that the only horse events so far had been dressage, which is “like horse tap dancing,” and apparently not that cool. Such passion! I never knew!

The Olympic spirit seems to be everywhere lately, right? It’s the most common topic among my friends anyway. Have you turned them on yet? I love everything about it, and that’s saying a lot because I am the unsportiest of humans.

Overhead shot of baked tomatoe pie in white pie dish.

But there is something about it. In my house growing up, we didn’t have a TV on our main floor, you had to go upstairs if you wanted to watch something. But for the Olympics, my mom would bust out her “mini” TV, a huge prehistoric-looking-box with a 12-inch screen, and drag it around the house with her wherever she was working.

I have memories of her staying up late canning apricots, the Olympics playing on the TV perched on the counter, surrounded by stone fruit. The peaches and apricots covered every flat surface in the kitchen, wall to wall. Windows were flung open to catch the summer breeze, the floor sticky from spills, a stray ant here and there. (That’s just what happens when you bring an entire crop of fruit into your house.)

And my mom, cheering her guts out to Kerri Strug landing that vault, and all the other incredible moments that comes from Olympics (Have you watched Yaroslava Mahuchikh break the high jump record yet? Freakin go, Ukraine!)

Close-up of slice of tomato pie with basil leaf in pie pan

Southern tomato pie

TOMATO PIE. Drop this in conversation (anywhere outside of Carolina) and you’re bound to get some raised eyebrows. You should have seen the looks on my friend’s faces when I started talking about it. What IS it? (I live in California. Are we the outliers here? Midwest friends, do you tomato pie?)

Imagine the best tomato sandwich, with soft buttery white bread, heaps of mayonnaise, plenty of salt and pepper, and the garden’s freshest, juiciest tomato…and then turn it into a pie.

Overhead close up shot of tomato pie with melty cheese and basil.

We start with a flaky, buttery pie crust, fill it with three kinds of cheese (cheddar, mozzarella, gruyere!), a bit of mayo for flavor and stick-to-itiveness, basil and garlic, and then of course, beautiful garden tomatoes. It conjures memories of Pimiento Cheese Dip, but is less rich (meaning we can eat a whole slice of it.) It’s a homey, nostalgic kind of pie, perfect alongside potato salad or mac and cheese at a potluck. Eric and I are absolutely in love with it, and every single kid in our family is too, which is saying something. It kind of tastes like pizza, but in pie form.

My mother-in-law Kris became interested in this pie last summer, when she had a bumper crop of tomatoes from her garden. She made it once and it baked up into a soggy mess (more on how to avoid this below.) But she did a bit more research, dried out the tomatoes more, and also discovered the cornmeal trick (adding it to the bottom of the pie helps absorb moisture). The second time she made it, it was a huge success. She served it to the ladies in her book club and they went wild for it. Here is Kris’s pie:

picture of tomato pie half eaten in the pan.

Doesn’t it look so good?? She nailed it. Kris, thank you for taking such detailed notes on your pie-making, it helped so much! I made a few adjustments to the recipe, but you’re the one who saved me from all the rounds of too-soggy pie 🤣

How to choose the right tomatoes

The first thing to know is that grocery store tomatoes suck. They are raised with transportation in mind. They are picked green and then ripened en route to the store. They end up mealy and much less flavorful. That’s why any gardener worth their salt knows that if you can only grow one thing in your garden, tomatoes should be your first choice. I am not a gardener worth any amount of salt, so I usually call up my friends and beg 🤣

That’s literally what I did when I set out to make this pie. My friend Rachel is an amazing gardener and I asked to buy some of her tomatoes, but she just gave them to me! (Rachel is my friend in real life, but she also happens to be the QUEEN of grocery budgeting, I highly recommend her courses!!)

I was so grateful to get my hands on some garden fresh tomatoes for this pie, it makes a huuuuge difference in flavor. Now, a word about technique.

Side view of cheesy tomato pie with bite taken out of it on white plate by a tomato.

This ain’t no quiche

The biggest challenge with a a Tomato Pie is making sure that it’s not too liquid-y. There are no eggs in this recipe. There is no custard. It is just straight-up tomatoes and cheese and mayonnaise, and that means if we don’t treat our tomatoes with special care, their water content will drown our pie faster than you can say soggy bottom crust.

A bunch of tomatoe varieties including roma, heirloom, and vine laid out on marble.

Roma on the left, Beefsteak in the middle, Rachel’s garden tomatoes on the right

Our sturdy-pie quest starts with picking sturdy tomatoes. Roma tomatoes or Beefsteak tomatoes are my top choices for this pie, but you can use any garden tomatoes you have available. (If you are calling up your friends to mooch off their garden, you can’t be too picky ;) We want to choose tomatoes that are not overly-juicy, ones that are a bit sturdy and will hold their shape when baked. Very-juicy tomatoes could disintegrate when cooked, and the moisture will seep into your crust and make it soggy-sad.

Whatever tomatoes you have, we are taking pretty extensive measures to get as much moisture out of them as possible, more on that in the how-to section below. The other tip that Kris taught me is to use cornmeal on the bottom of your crust! This adds great corny, hearty flavor, AND helps absorb extra liquid.

Lifting piece of pie out of tomato pie dish with server.

Tomato pie recipe ingredients

Here are the basics for this pie! It’s super simple. Make sure you look at the recipe card for all the details!

Ingredients laid out ready to make tomato pie including tomatoes, salt, mayonnaise, corn meal, cayenne pepper, cheese, greens, onion, and a pie crust.

Homemade Pie Crust. You can use a store bought crust if you must, but if you have the time, homemade makes a HUGE difference
kosher salt: absolutely essential, not just for flavor, but also to help draw out some of the moisture from our tomatoes.
Roma or Beefsteak tomatoes, or any garden tomato you have!

cornmeal: this is one of the secrets for getting a pie that is not soggy on the bottom!
sharp cheddar, mozzarella, gruyere, or whatever cheese floats your boat
onion, basil, garlic, a smidge of cayenne, to bring on the garden flavor!

How to make tomato pie

Start out with a Homemade Pie Crust! Pie crust is not hard but practice does make perfect. I’ve got all the tips and details for how to make the dough and roll it out on my pie crust post, so head over there if you are a newbie. You can totally make this pie with a store bought crust.

Preparing a pie shell to be baked in oven with pie weight.

Now it’s time to Blind Bake the crust. We are actually doing what’s called a “Par Bake,” so follow the instructions for that option. This means that we are weighing down the center of our pie crust (you can see I used black beans here) and baking the edges of the crust.

Then, take the weights out.

Preparing an empty pie shell with pie weights and fork.

Poke a fork all over the center of the pie crust, which will still be totally raw. This is so it doesn’t bubble up. All the details for this are shown on my Blind Bake pie crust post.

Par-bake again for just 3-4 more minutes, until it looks like this:

A home made pie crust shell ready to be filled to make a pie.

Set your pie crust aside, it’s time to make the filling! Start by prepping the tomatoes, so they have time to release their moisture while we do everything else.

Core your tomatoes, and slice off any cracks that are on top of your garden tomatoes.

Coring and slicing a tomato in large sections to be diced.

Then slice your tomato in half. Do not cut across the core. If you set your tomato on the counter on it’s bottom, we are lopping off the top half. It’s important to cut this way (it’s called “crosswise” but who can remember these terms 😂) so that we end up with these handy seed pockets. SQUEEZE out them seeds!

Actually I start out with a bit of squeezing but then eventually just end up digging my fingers into each of these seed cavities. The goal is to get out ALL the seeds and juicy mush stuff. You just want sturdy tomato flesh left in your hand.

Then take each half and chop it into a large dice.

How to dice a tomato using a serrated knife and cubed dicing technique.

I like to cut the tomato one more time like this, for nice bite-size pieces.

Keep chopping until you have about 4 cups of tomatoes, or about 1 and 1/2 pounds.

Measure out tomatoes by weight and salting them in a colander.

Add all the tomatoes to a colander set in a bowl (to capture the juice). Add 1 teaspoon salt to the tomatoes, and stir it around so each piece is coated in salt. Let the tomatoes sit in the salt for at least 20-30 minutes while you prep the rest of the filling.

First thing is to add in that cornmeal. This is delicious, and helps absorb moisture in your pie.

Assembling a tomato pie with a crust, spices, and cheese.

Next add a layer of cheese, I used cheddar here. This creates another barrier between the tomatoes and the crust.

Next add some onions and basil.

Assembling tomato pie with cheeses, onion, and herbs in a pie crust.

You can just chop your basil like any other herb, into bits. No need to do the fancy chiffonade here, where you roll the leaves and slice. I prefer smaller pieces of basil in my pie.

Now let’s go back to those tomatoes. After several minutes you should see some juice in the bowl at the bottom, the salt doing its work. Lay out some paper towels and add the tomatoes in a single layer. Press more paper towels on top. We just want these tomatoes to be as DRY as possible!

Drying tomatoes on paper towels and put in layers in pie crust for tomato pie.

Add HALF of the dried out tomatoes to the pie.

Meanwhile, in another bowl, add in all the filling ingredients: mayo, a bunch of cheese, garlic, a bit of cayenne.

Assembling tomatoe pie filling, first with cheese, spices, and mayo, then laid on top of tomatoes in a pie crust.

And spread this mixture on top of your tomatoes.

Add the rest of the dried out tomatoes.

Assembling a tomato pie with layers of fresh cut tomatoes and grated cheeses.

Top the pie with more cheese, any kind you like.

Using aluminum foil around a pie crust as a shield from burning in the oven.

At this point, follow the instructions for making a tin foil pie crust shield. This protects our crust from getting over baked, and bonus, makes your pie look like it’s ready for a trip to outer space.

Pop it in the oven and bake until the top is golden and crispy!!

Horizontal photo of freshly baked tomato pie.

Voila! Aren’t you so excited to dig in?? It really does taste a little like pizza…plus pie crust 🙌

What to serve with tomato pie

There are so many great options! You can keep things simple and light with the tomato pie as a main course, or you can go big and serve this alongside your favorite grilled meat or other main dish. Check out some of these recipes that go perfect with tomato pie!

Cut or sliced watermelon, cantaloupe, peaches, or any other fresh summer fruit!
Corn on the cob, fresh green beans, summer squash, or any other fresh summer vegetables
Strawberry Spinach Salad >> deliciously sweet and tangy. and so easy to throw together
Raspberry Avocado Salad with Poppyseed Dressing >> a simple green salad with bright flavors
Bacon Baked Beans >> bacon-y, beefy baked bean goodness
Easy Broccoli and Bacon Salad >> everyone needs a recipe for the best broccoli salad and this is IT
Grilled Chicken Marinade Recipe >> this makes my favorite grilled chicken of all time, and it would be SO GOOD with this pie!
Best Smoked Pulled Pork Recipe >> the most incredible juicy and tender pork smoked right on a gas grill! Be sure to check out this Slow Cooker or Oven Roasted option if you don’t have a grill
Black-Eyed Peas with Bacon and Sausage from Olivia’s Cuisine

Piece of tomato pie with silver fork getting piece.

How to store leftover tomato pie

With all the cheese and mayonnaise, keeping leftover tomato pie in the refrigerator is a must. The easiest way is to simply cover the pie pan well with plastic wrap before putting it in, but you can also transfer slices to tupperware with an air tight lid if you prefer. The pie will technically be good for 4-5 days in the fridge, but over time the juice from the tomatoes will make your bottom crust soggy. I like to eat tomato pie for every meal until it’s gone, personally.

To serve, take the pie out of the refrigerator and let it sit for an hour or two to reach room temperature. If you want it served warm, let it sit on the counter for about 30 minutes, then put the whole pan in a COLD oven (especially if your pie pan is glass) and set the oven to 350 degrees. Check on the pie after about 10 minutes to see if it is warmed through or if it needs more time. You can also warm up one slice at a time in the microwave, but the crust will not crisp up like in the oven.

Can you freeze a tomato pie?

It’s not the best option, not gonna lie. I wouldn’t choose this dish if I were planning freezer dinners. But, if you have a bunch leftover and know it will go bad, it’s technically doable. Put the baked and cooled pie right in the freezer and flash freeze for about 30 minutes. Then, wrap the pan a few times in plastic wrap and cover with foil, or put the whole thing in a large, 2 gallon freezer ziplock bag. It should be fine in the freezer for up to three months.

To use from the freezer, let it thaw in the refrigerator overnight, then warm in the oven the next day using the instructions above in the how to store tomato pie section. You can even put the mostly frozen pie directly in the oven, just make sure it is NOT preheated if the pan is glass (your pan could shatter)!

Tomato pie on white plate with bit taken out of it.

Frequently asked question for tomato pie

what is tomato pie?

This mouth-watering southern tomato pie is a combination of the best summer tomatoes and the cheesiest filling, all wrapped up in a buttery and flaky pie shell.

A savory southern tomato pie is not to be confused with a northeastern tomato pie (which is much more similar to pizza) or very early versions of tomato pie that were more like a dessert fruit pie, with chopped green tomatoes, sugar, cinnamon, and other spices. *shudder*

how do you eat a tomato pie, hot or cold?

There is no wrong answer here, friends. You can enjoy this pie at whatever temperature you prefer, whether that’s warm, at room temperature, or cold. One thing I do recommend is to wait at least 15-30 minutes after baking for the pie to cool before cutting into it, to avoid the pie being runny (and to avoid burning your tongue with hot cheesy tomato lava 😳🤣)

what is tomato pie made of?

Tomato pies start with a Homemade Pie Crust. Store-bought can be used if necessary, but with how simple this pie is, having a super amazing crust makes a big difference, and Pillsbury ain’t it. On top of the crust, ripe chopped tomatoes are layered with a creamy filling: a healthy dose of mayonnaise, sharp cheddar cheese, salt, pepper, and fresh basil. Bake until golden and melty, then die and go to heaven!

What is the difference between a tomato pie and a pizza pie?

Great question! There’s southern tomato pie, tomato pie, and then there’s pizza pie. Phew! The recipe in this post is the classic southern tomato pie: literally a flaky pastry pie crust filled with savory fresh tomato and a creamy filling. A tomato pie in the northeast refers to a flat, almost focaccia-style bread, topped with a sweet and tangy tomato sauce, and no cheese (except maybe a scant sprinkle). It’s usually served room temperature or even cold, and in rectangular pieces. And then, of course, a pizza pie refers to what most of us here on planet earth just call “pizza.”

is tomato pie a new york thing or a pennsylvania thing?

Well, it turns out that two recipes with the same name (“Tomato Pie”) were created and developed totally independent of each other. There’s southern tomato pie, like the recipe in this post, that is very popular throughout the south and especially in the Carolinas. Then there’s the other style of tomato pie, which is more an Italian-bread situation (as described above) and is very much a Philadelphia, PA jawn. 😉

More tomato recipes to try

There’s something magically summerful about fresh tomatoes, especially garden tomatoes. It amps up your summer meals like nothing else! Here are some of my favorite recipes starring tomatoes.

Tomato Tart with Blue Cheese >> similar to this recipe, but with a delicious blue cheese flavored quiche-like filling!
How To Make The Best BLT Sandwich! >> you thought you didn’t need a recipe…BUT YOU DO
Tomato Basil Summer Veggie Casserole >> an easy and healthy casserole that uses up so many great garden veggies
Caprese Salad Skewers Appetizer >> it’s amazing how just a few simple flavors can turn into magic!
Grilled Tomato, Basil & Mozzarella Salad (Caprese Salad Recipe) >> a whole salad based on the appetizer, but even better because everything gets grilled. I absolutely love this meal.
Pan-Seared Salmon with Cherry Tomatoes and Mozzarella (30 Minutes) >> the cherry tomatoes shine in this 30 minute dinner!
Burrata with Heirloom Tomatoes from Love and Lemons

Facebook | Pinterest | Instagram

Tomato Pie Like You’ve Never Known

Tomato Pie is a savory dinner situation that you need to get on board with, like, yesterday. We are taking a bumper crop of ripe fresh summer tomatoes and layering them up in a pie crust with a bunch of cheese and a bit of mayo. Sounds weird, but I'm telling you my friends. Don't knock this classic Southern recipe. If you're struggling to catch the vision, think of pimiento cheese dip flavors wrapped up in a buttery pie crust. YUM! Great for brunch, dinner, or any meal you like.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 425kcal

Author The Food Charlatan