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Breakfast Pie with Hashbrown Crust

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  • Author:
  • Total Time: 55 mins
  • Yield: 4-6 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