3 herb 3 cheese egg pie thing.

So.  I was going to use the word ‘casserole’ to describe this…

3 herb 3 cheese egg casserole |

…but the word ‘egg pie’ sounded like more of a party to me than ‘casserole.’  So here we are with me making a recipe and no one knowing what I’m talking about because I’m making up words.  All you need to know is that you eat this thing for breakfast.  (except for today when I’m actually planning on eating it for lunch.)

Life update: Sometimes I’m a savory breakfast person now. Go figure. I still like to start my days with a latte, which means this breakfast becomes a sweet and savory combo with the savory egg casserole and the sweet vanilla latte.  It’s wonderful.

Life lesson: If there is one thing life has taught me, it’s that eggy breakfast casseroles should always have bread in them.  The bread soaks up the egg-milky goodness and makes pockets of creaminess throughout the egg casserole.  It is something you want in your life.  My friend Amanda made us this INSANE breakfast casserole several weeks ago when we had crepes at her place and this is my attempt to recreate it without bugging her for the recipe.  I still think her recipe is quite legit, but I’m super happy with how this recipe turned out.

3 herb 3 cheese egg casserole |

I spend most of my life working so I can buy cheese and lattes, which is why this casserole has 3 kinds of cheese and I pair it with a latte.  Story of mah life.

In addition to cheese.  I also put all the herbs in this.  Cilantro, rosemary, basil.  I wanna make avocado toast and top it with that herb blend.  Andrew hates chives, so I’ve had to stop buying them (frowny face).  He says they don’t belong in salads.  So we’re agreeing to disagree, because I think they’re great in everything and would’ve been great in this.  Can’t win ’em all.

But I totally did win this casserole because I named it ‘egg pie.’  (no one tell it that it’s really just an egg casserole.  YOU GOTTA DREAM BIG! YAY imagination.)

3 herb 3 cheese egg casserole |

3 herb 3 cheese egg casserole

Yield: serves a bunch. At least 6 people.


2 sweet potatoes
1 lb ground pork (aka breakfast sausage)
8 eggs
1/2 cup sharp cheddar
1/2 cup asiago cheese
1/2 cup parmesan cheese
1 1/2 cup milk
3 tablespoons fresh cilantro, roughly chopped
1 teaspoon dried basil
1/2 teaspoon rosemary, finely minced
scant 1 teaspoon salt
1/2 teaspoon pepper
3 pieces of bread torn into smaller pieces


First, roast your sweet potatoes.  Preheat oven to 375ºF.  Cube your potatoes into small 1/2" cubes.  Toss in olive oil, salt and pepper and roast for an hour, stirring 4 times throughout cooking.  Roast until they're crisp and golden brown (i recommend roasting the potatoes a day before you want to bake up the casserole.  In a skillet, brown ground pork. Grease a 9"x13" casserole dish.  Crack in your eggs and add in all ingredients including the cooked pork and roasted sweet potatoes.  Whisk together all ingredients.    

Cover with foil and bake at 375ºF for 40-50 minutes.  Remove foil for the last 5 minutes of baking.  You're gonna love it.

3 herb 3 cheese egg casserole |


  1. This Egg Pie Thing is loaded with ALL of my favorite flavors! Also love that it can be breakfast AND dinner! Win-win :)

  2. This looks and sounds amazing! So creative, and I love that it only requires a skillet and a pan. Going on my list of recipes to make soon!

  3. Dream big is right! And I’m totally pro-chives… you can tell Andrew that. And is there a reason other people work hard?? I’m in it for the cheese :)

  4. All the cheese, please! I love chives, too, but my husband is weird about liking onion flavor but not liking biting into anything onion-related. Weird, I know.

    You can grow chives super easily and they keep coming back year after year…I would know because my neighbor has a giant chive plant in her flower garden that I am constantly snipping off bits of chive from. 

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  6. Great post! In Tunisia, this is actually called Tajine. It’s nice to see that we all end up cooking the same foods/recipes depite leaving in different cultures. We make it all the time in Tunisia, it’s like the go-to meal when we’re too busy/lazy to do something else. We often eat it with a salad called “slata mechouia” (grilled salad – a salad of grilled hot peppers, tomatoes and sometimes eggplant). Instead of small pieces of bread though, we add bread crumbs (it’s also a good way to use leftover bread). Some people take out the potatoes if they want a lighter version, and some people add some cream or butter if they want it heavier. Anyway, thanks for sharing, I love it!

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