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 the Easter Brunch recipe, yet it’s easy enough for any day. 

How to Make Breakfast Pie with Hashbrown Crust

Over the years I’ve made plenty of Breakfast Casseroles, but not once do I recall making them 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 around them and squeeze some more.

Tips and Tricks

  • 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, and 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

Breakfast Pie with Hashbrown Crust Recipe

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Breakfast Pie with Hashbrown Crust

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  • Author: PocketChangeGourmet.com
  • Total Time: 55 mins
  • Yield: 46 servings 1x


Hearty breakfast pie perfect for a special occasion but easy enough for everyday.



Hashbrown Crust

  • 1 bag (32 oz) Shredded Hashbrowns, thawed
  • 3 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Egg Mixture

  • 8 strips of Bacon, cooked and chopped
  • 8 eggs
  • 1 cup milk
  • 1 cup Cheddar Cheese, shredded
  • 1/2 cup onions, finely chopped
  • 1/2 cup red pepper, finely chopped
  • 1/2 cup green pepper, finely chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 tablespoons oil


  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


Substitute or add cooked sausage, mushrooms or other vegetables you like

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Breakfast


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

  1. Hi, Looks great! Any reason you can’t make the night before and keep in fridge?

    • Hi Shelley, it should be fine to make it the night before. We didn’t try it that way though, so I really don’t know the results.
      Happy Cooking!

  2. This looks delicious. I love how it looks like a nest. My family really enjoys casseroles like this. Pinning and liking you on Facebook!

  3. I seriously adore a hashbrown crust! I’m a potato fanatic, so it’s just like heaven to me. I love the sound of this breakfast casserole with the veggies and cheese and bacon – and that you made it deep dish! What a fantastic breakfast – or brunch – or dinner!

  4. This recipe looks so delicious. I can’t wait to give it a try. I am always looking for great breakfast recipes. Thanks for sharing at INSPIRE ME MONDAY link party. Sharing and pinning. Hope to see you again this Monday.

  5. This looks so yummy. I’m always down for a breakfast casserole – or pie in this case. Pinning this for sure.

  6. This will be a super way to use up all of our extra eggs! I love breakfast for supper, by the way. Great recipe! I found it on the Merry Monday Link Up, so thanks for sharing. 🙂

  7. Yummy! We make something similar to this but I love how colorful yours is. The more colors the better the taste. Can’t go wrong with potatoes either.

    I hope you’ll share this at Thoughts of Home on Thursday.

  8. I pinned this one to remind me to make it soon. Can’t wait to serve this for some house guests arriving next week! Thanks!

    • Madeline from Pocket Change Gourmet Reply

      Thanks so much! Hope you enjoy : )

    • Madeline from Pocket Change Gourmet Reply

      Glad you like it : ) Thanks for visiting!

  9. I’ve been wanting to make my version of a breakfast casserole, but with crispy golden hash browns in the bottom of it, but wonder how to get the hash browns that way, cause I sure don’t want them to be soft, and seem uncooked. Can the bag of hash browns be put in the bottom of a casserole dish, and baked First to get them a crispy golden brown, then add the egg, cheese and meat mixture poured over the top, and put back into oven to cook longer. What temp. would I cook the hash browns at and for how long? My recipe is a dozen eggs, chopped onion, 1 pkg. of cooked Owen’s Sausage, 1-2 cans of Rotel Tomatoes with juice, Sharp Cheddar Cheese, and then add more sharp cheddar cheese on top. But next time, I’ll try a bag of pre-baked hash browns on bottom, before adding all the other stuff.

    • Hi Donna, this recipe for breakfast pie with hashbrown crust – I did not bake the crust first, and it turned out nice and crispy. The most important thing is to squeeze all the water from the hashbrowns.
      If you bake the crust first, and then add the egg mixture and bake it, the crust will get over done because you are baking it twice. Your recipe is similar to the one I shared, with a couple different ingredients.
      Happy Cooking!

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