If your mama ever told you that you can’t have pie for breakfast, you need to introduce her to this Potato, Leek, Mushroom, Goat Cheese and Thyme Breakfast Pie. It looks complicated, right? It looks like maybe you’d need a pastry chef or a bazillion hours to get this deliciousness to the table, right? It looks too fancy for you to be able to pull together for weekend breakfast, right? Wrong, wrong and wrong.
Potato, leek, goat cheese and thyme breakfast pie on a plate.

I’m going to let you in on a little secret. Scootch in really close so I can whisper something in your ear. Okay, so here’s the thing: I am not above using store-bought pie crust and I do precisely that in this recipe. And you can say what you want but I’m not ashamed. Pie crust is pretty much my nemesis in the kitchen and I see no reason to fight that which is hard and true fact.  In any case, the inclusion of store-bought pie crust in this recipe allows you to get these babies to the table in about an hour. It’s tough to beat.

Potato, leek, goat cheese and thyme breakfast pie on a plate.

You start by thinly slicing some potatoes. I used Yukon Gold bud red potatoes would work, too, or Russets. You’re going to pop the potatoes in the oven and get them roasting but keep the knife handy because next you’re also going to thinly-slice some leeks. We’ll throw the leeks and mushrooms into the oven with the potatoes and get everything nice and bite-tender.

Potato, leek, goat cheese and thyme breakfast pie on a plate.

While your veggies are roasting, you can go ahead and prepare your pie crusts. It’s really as simple as dividing the pie crust into four equal pieces and shaping them into a rough oval. Once the veggies are ready you simply pile them onto your mini pie crusts and fold the edges over to form a bit of a shell. From there, you crimp the edges so that they hold in all the veggies and brush everything with egg white for a pretty shine. Bake these sweet little things up and bam! Breakfast is served.

Potato, leek, goat cheese and thyme breakfast pie on a plate.

If you’re anything like me, you might be inclined to sprinkle a little extra cheese on top. I like Gruyere for this. Asiago would work, too. Or cheddar. Or whatever you have on hand. It’s hard to go wrong when you’re eating pie for breakfast. Covered with cheese.

Potato, leek, goat cheese and thyme breakfast pie on a plate.



Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


  • 4 small Yukon Gold Potatoes
  • 3-4 sprigs of thyme
  • 1 store-bought pie crust for a double crust pie
  • 8 oz. mushrooms, stemmed and rinsed
  • 1 leek
  • 1 tablespoon olive oil
  • 4 oz. goat cheese
  • 4 oz. Gruyere cheese (optional)


  1. Preheat the oven to 400º. Spray a 9x13 pan with cooking spray. Prepare two baking sheets by lining them with foil.
  2. Thinly slice potatoes. Arrange them on the bottom of the prepared baking pan. Drizzle with olive oil and season with salt and pepper to taste. Stir with a wooden spoon to distribute oil and seasonings. Place the pan in the oven and set a timer for 20 minutes.
  3. While the potatoes are roasting, rinse and thinly slice the leek, being sure to discard the thick green leaves. Rinse the thyme. Slice the mushrooms. When the potatoes have roasted for twenty minutes, remove the pan from the oven. Add the leek, thyme and mushrooms and stir to mix. Drizzle a little bit more olive oil if needed and season to taste with additional salt and pepper. Return the pan to the oven for another 15-20 minutes, or until all the veggies are tender.
  4. While the veggies roast, prepare pie crust. Cut both the top and bottom pie crust in half. You will have four pieces. Stretch and roll each of the four pieces to shape it into a shape loosely resembling an oval. Use a fork to pierce the bottom of each crust in several places.
  5. When the veggies are done, crumble the goat cheese and use a wooden spoon to mix it into the potato/leek combination. Evenly distribute the veggies between the four crusts, leaving room at the edges.
  6. Gently fold the edges of the pie crust in and over to form a rim that will keep the veggies contained. You can pinch the unbaked crust to hold it together as necessary. Brush the pie crust with egg white or melted butter if you prefer it to have a shiny, golden brown finish.
  7. Sprinkle each mini pie with shredded cheese (optional). Place two pies on each of the prepared baking sheets.
  8. Bake pies in preheated oven for 15-20 minutes or until the pie crust is golden brown.

Nutrition Information:

Amount Per Serving: Calories: 519Total Fat: 24gSaturated Fat: 10gCholesterol: 13mgSodium: 382mgFiber: 6gSugar: 3gProtein: 13g

Did you make this recipe?

I would love to see how it turned out! Share your photo on Pinterest.

You might also enjoy:

Whole Wheat Cranberry Orange Scones

Cranberry orange scones on a piece of parchment paper

Mimosa Pancakes

Plate of fluffy buttermilk pancakes with mimosa glaze drizzling down the sides.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe