Breakfast Pie with Hashbrown Crust

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. 

Breakfast Pie with Hashbrown Crust | Recipe on PocketChangeGourmet.com

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.

Breakfast Pie with Hashbrown Crust | Recipe on PocketChangeGourmet.com

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.

Breakfast Pie with Hashbrown Crust | Recipe on PocketChangeGourmet.com

Serve with fresh fruit or make it extra special with my favorite, delicious Honey Lime Fruit Salad.

5 from 1 reviews
Breakfast Pie with Hashbrown Crust
 
Prep time
Cook time
Total time
 
Hearty breakfast pie perfect for a special occasion but easy enough for everyday. Recipe from PocketChangeGourmet.com
Serves: 4-6 servings
Ingredients
Hashbrown Crust
  • 1 bag (32 oz) Shredded Hashbrowns, thawed
  • 3 tablespoons butter, melted
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
Egg Mixture
  • 8 strips of Bacon, cooked and chopped
  • 8 eggs
  • 1 cup milk
  • 1 cup Cheddar Cheese, shredded
  • ½ cup onions, finely chopped
  • ½ cup red pepper, finely chopped
  • ½ cup green pepper, finely chopped
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1-2 tablespoons oil
Instructions
  1. Preheat oven to 350 degrees and spray a deep pie dish with cooking spray
  2. Squeeze ALL water from the Hashbrowns using paper towel - this step is important
  3. Add hashbrowns to a bowl, stir in melted butter, salt and pepper
  4. Press hashbrown mixture into pie dish on the bottom and up the sides
  5. Chop onions and peppers
  6. Heat oil in skillet over medium-low heat, and saute onions and peppers until slightly tender, about 3-4 minutes
  7. Add garlic and continue to cook for 2-3 more minutes
  8. Add milk to large measuring cup and add eggs, whisk
  9. Add salt and pepper
  10. Add cheese, bacon and vegetable mixture and whisk
  11. Pour carefully into hashbrown crust
  12. Place on cookie sheet and bake for about 30 minutes until crust is slightly brown
  13. Remove from oven and add foil around the edge to cover the crust and prevent overbrowning
  14. Return to oven and cook for another 15-20 minutes or until a knife inserted in the center comes out clean
Notes
Substitute or add cooked sausage, mushrooms or other vegetables you like

Easter Recipes on PocketChangeGourmet.com

Easter Recipes on PocketChangeGourmet.com

Comments

  1. Ahorsesoul says:

    This is great because it’s already gluten free. Thanks

    • Great thought about the recipe being gluten free, I didn’t even think of that. Thanks for sharing!
      ~Liz

  2. I don’t see where the cheese and bacon are added; is it to the egg & milk mixture?
    Kathy C recently posted..October Unprocesssed starts tomorrow!!!My Profile

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