Egg and Cheese Crustless Breakfast Pie

Name: Egg and Cheese Crustless Breakfast Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon (14 g) unsalted butter, softened, for buttering the pie dish; 3 cups (180 g) day-old white or wheat bread, cut into ½-inch cubes, lightly dried; 2 cups (225 g) sharp cheddar cheese, finely shredded; 8 large eggs, at room temperature; 1½ cups (360 ml) whole milk; ¾ teaspoon (5 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper

From the MyKitchenBank Kitchen

A savory, custardy breakfast pie without a crust—eggs and milk bind bread cubes and sharp cheddar into a golden, puffy centerpiece that's perfect for brunch. Bake in a buttered pie dish until the center is just set and the top turns light brown.

Prep: 15 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 1 pie (6 servings)

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Steps

Before you start

Preheat oven to 375 °F (190 °C)
Grease a 9-inch pie dish with butter
Let eggs come to room temperature for 15 minutes if possible
Cut bread into ½-inch cubes and leave them uncovered for 10 minutes to slightly dry out

1
Prepare the pie dish
- Rub the inside of a 9-inch (23 cm) pie dish with softened butter, coating the bottom and sides evenly.
- Set aside.
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Tip: Buttering the dish prevents sticking and helps the edges brown evenly.
2
Distribute bread and cheese
- Scatter the bread cubes evenly across the buttered pie dish, then sprinkle the shredded cheddar cheese over the bread in an even layer.
- Press down gently with your palm so everything is compacted but not crushed.
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Tip: Pressing down slightly ensures the custard reaches all the bread and cheese. Don't overpack or the pie will be dense.
3
Whisk the egg custard
- In a large mixing bowl, crack all 8 eggs and whisk them vigorously for 30 seconds until yolks and whites are fully combined and the mixture is light and foamy.
- Pour in the milk, add the salt and black pepper, and whisk again for 20 seconds until fully blended and no streaks of egg white remain.
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Ready when: Custard mixture is completely smooth, frothy, and uniform in color
Tip: Thorough whisking creates a light, even custard and helps distribute the salt evenly. Don't skip this step.
4
Pour custard and rest
- Slowly pour the egg-milk mixture over the bread and cheese, pouring from different spots so it soaks evenly into the bread.
- Let the pie sit at room temperature for 5 minutes so the bread can absorb the custard.
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Tip: Pouring slowly and from different angles prevents the custard from pooling in one spot. If the liquid sits on top, gently press the bread down into it.
5
Bake until setOven 375°F / 190°C
- Transfer the pie dish to a preheated 375 °F (190 °C) oven on the center rack.
- Bake for 35–40 minutes, until the edges are puffed and light golden brown and the center is just set but still has a slight jiggle when you gently shake the dish.
- The top should not be dark brown—you're looking for a pale golden color.
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Ready when: Edges are puffed and golden, center is just barely set with a very slight jiggle when shaken, and no liquid custard is visible on the surface
Tip: If the top is browning too fast halfway through, loosely tent with aluminum foil. The pie will carryover-cook as it rests, so remove it when it's still very slightly underdone in the absolute center.
6
Cool and serve
- Remove the pie from the oven and let it rest on a wire rack for 10 minutes.
- This allows the custard to firm up slightly.
- Slice into 6 wedges and serve warm or at room temperature.
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Ready when: Pie is cool enough to handle and slices without falling apart
Tip: Don't skip the cooling time—a pie sliced immediately will fall apart because the custard isn't firm. A 10-minute rest makes slicing easy.

Good to know

Tips

This pie tastes even better the next day after the flavors have melded. Make it a day ahead if you're serving guests.
For a breakfast crowd, bake in the morning and serve warm with a side salad or fruit. For brunch, it's equally good at room temperature.
Add 1 cup (150 g) of diced ham, cooked bacon, or sautéed vegetables like spinach or mushrooms to the bread layer for extra flavor and texture.
Day-old bread is crucial—fresh bread soaks up too much custard and becomes mushy. If your bread is fresh, let the cubes dry on the counter for 15–20 minutes before assembling.

Make ahead

You can assemble the pie (through Step 4) up to 8 hours ahead. Cover it and refrigerate. Bake from cold, adding 5–8 extra minutes to the baking time. Alternatively, bake the pie completely, cool to room temperature, cover, and refrigerate for up to 2 days. Reheat gently in a 300 °F (150 °C) oven for 12–15 minutes until warm.

Storage & reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in a 325 °F (160 °C) oven for 10–12 minutes, or briefly in the microwave (though the texture will be slightly softer). Do not freeze.

Substitutions

sharp cheddar cheese → Gruyère, sharp white cheddar, or aged Gouda. Use any firm, flavorful cheese that melts smoothly. Avoid mild cheese, which will make the pie taste bland.
day-old white or wheat bread → Sourdough, ciabatta, or focaccia (day-old). Use sturdy bread that won't fall apart when soaked. Avoid soft sandwich bread unless you use less milk.
whole milk → Half-and-half for a richer pie, or a mix of milk and heavy cream. If using all cream, reduce the amount to 1¼ cups (300 ml) so the pie doesn't become too rich.
large eggs → You can use large eggs with 2 tablespoons (30 ml) of milk omitted for a slightly firmer texture, but don't reduce the total eggs. Eggs are critical to the pie's structure. Always use 8 large eggs for 6 servings.