Whether you serve this Breakfast Pie for breakfast or dinner, it’s sure to be a hit with all! The Hashbrown Crust sets this recipe apart from other Breakfast Casseroles, and it also makes it a little more special for special occasions like Easter Brunch, yet it’s easy enough for any day.
Over the years I’ve made plenty of Breakfast Casseroles , but not one do I recall making with a hashbrown crust. It was easier than I had anticipated, the key is to squeeze out as much of the water from the thawed hashbrowns. It helps to have some nice strong hands around for this. Just squeeze the potatoes in your hands and then wrap several layers of paper towels round them and squeeze some more.
Make sure to season the potatoes, add some salt and pepper and any of your favorite spices you like with potatoes. Go ahead and give it a taste. It will take more than you anticipate more than likely.
We used an 8 inch glass cake pan to get the deep dish pie, but any standard pie plate will do the job.
For the egg mixture we used our family’s favorite breakfast items, bacon and cheese, and for added flavor the addition of onions, garlic, along with red and green peppers finished it off. If that doesn’t sit well with your family the best part is you can change or add anything your family likes to the egg mixture.
Serve with fresh fruit or make it extra special with my favorite, delicious Honey Lime Fruit Salad.