Whether you serve this Breakfast Pie with Hashbrown Crust for breakfast or dinner, it’s sure to be a hit! The Hashbrown Crust sets this recipe apart from other Breakfast Casseroles, and makes it extra special.
Pretty enough for Easter Brunch, yet easy enough for any day, this recipe will likely become a family favorite.
How to Make Breakfast Pie with Perfect Hashbrown Crust
There are two keys to achieving the crispy golden-brown exterior of the crust:
- Thaw the hashbrowns first! Placing them in the refrigerator overnight does the trick. Otherwise, defrost them in the microwave.
- You need to squeeze the water from the thawed hashbrowns. Just squeeze the potatoes in your hands over a colander. Then wrap a layer of paper towels around them and squeeze some more. They don’t need to be bone dry, just not soggy.
Next, Seasoning the Spuds
- Make sure to season the hashbrown potatoes in addition to the egg mixture. Add the salt and pepper and any of your favorite spices you like with potatoes, like dried chives or thyme.
- We used an 8-inch glass cake pan to get the deep dish pie, but any standard pie plate will do the job. If you use a larger baking dish than a 9″ pan, you will likely not have enough crust. You could certainly double the recipe!
- For the egg mixture, we used two of our family’s favorite breakfast items: bacon, and cheese.
- And for added flavor, we included diced onions, and garlic, along with red and green peppers. If that doesn’t sit well with your family, you can easily substitute the ingredients in the egg mixture. Ham and Swiss, tomato and feta, broccoli and cheddar- whatever you prefer.
Serve with fresh fruit or make it extra special with my favorite, delicious Honey Lime Fruit Salad.
Breakfast Pie with Hashbrown Crust Recipe
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Breakfast Pie with Hashbrown Crust
- Total Time: 55 mins
- Yield: 4–6 servings 1x
Description
This hearty breakfast pie is perfect for a special occasion but easy enough for everyday.
Ingredients
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
- 1–2 tablespoons oil
Instructions
- Preheat oven to 350 degrees F and spray a deep pie dish with cooking spray.
- Squeeze ALL water from the Hashbrowns using paper towel – this step is important.
- Add hashbrowns to a bowl, stir in melted butter, salt and pepper.
- Press hashbrown mixture into pie dish on the bottom and up the sides. Place the pie dish on a cookie sheet for easy transfer into and out of the oven.
- Chop onions and peppers (or your preferred veggies).
- Heat oil in skillet over medium-low heat, and sauté onions and peppers until slightly tender, about 3-4 minutes.
- Add garlic and continue to cook for 2-3 more minutes.
- Add milk and eggs to large measuring cup and whisk to combine.
- Add salt and pepper.
- Add cheese, bacon and vegetable mixture and whisk.
- Pour carefully into hashbrown crust.
- Bake for about 30 minutes until crust is slightly brown.
- Remove from oven and add foil or pie crust protectors around the edge to cover the crust and prevent over-browning.
- 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, tomatoes or other vegetables you like. And in place of the Cheddar cheese, you could use Swiss, feta, or even Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Breakfast
28 Comments
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
I don’t see where the cheese and bacon are added; is it to the egg & milk mixture?
Yes Kathy, sorry, they are added to the egg mixture.
~Liz
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!
~Liz
This looks delicious. I love how it looks like a nest. My family really enjoys casseroles like this. Pinning and liking you on Facebook!
Glad you like it Kathryn! Hope your family likes it!
~Liz
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!
So glad you like it Kathryn! Thanks for stopping by!
~Liz
Oh man, this sounds amazing! Tomorrow is brinner for sure!
Oh we love brinner at our house too! Thanks for stopping by!
~Liz
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.
So glad you liked it!
~Liz
This looks so yummy. I’m always down for a breakfast casserole – or pie in this case. Pinning this for sure.
So glad you like it Suzy! Thanks for stopping by!
~Liz
This looks delicious!!! Thanks so much for sharing at #merrymonday
Thanks for stopping by Lindsay!
~Liz
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. 🙂
So glad you like the Breakfast Pie, thanks Martie!
~Liz
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.
Thanks so much Stacey! The Breakfast Pie is a favorite here!
~Liz
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!
–G
gingerwroot.com
Thanks so much! Hope you enjoy : )
Thank you for the nice recipe.
Glad you like it : ) Thanks for visiting!
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!
~Liz