Egg & Hash Brown Breakfast Pie
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It varies whether we go to church on Saturday nights, or Sunday mornings in our house.
If we go on Sundays we always go to brunch afterward, but if we go on Saturdays, that means we have brunch at home, in our PJs, because we slept in!
It varies what we make, sometimes it’s just eggs and bacon, other times, I try something new.
This was one of those weekends.
My kids LOVE hash browns,
pair them with bacon and I have hit a home run!
I wanted to make some sort of a breakfast casserole, but so many of them I have made that are tried and true, are make ahead.
Well it was 10 AM and we wanted to eat it sooner than later, so I experimented.
This is what came of it. A pie with a hash brown crust, filled with bacon, eggs, bread crumbs, onion and Swiss cheese.
Press Hashbrowns and onions into bottom and sides of pie pan.
Place bread crumbs in next and top with bacon.
In a bowl, whisk together eggs, cream salt, pepper and Dijon mustard.
Pour over breadcrumbs and bacon.
Top with Cheese.
The next time I make this I am going to mix the cheese into the egg mixture.
I felt it got a litter browner than I wanted, but still tasted fantastic!
Shared at: Kitchen Dreaming: Weekend Social
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Egg & Hash Brown Breakfast Pie
Egg & Hashbrown breakfast pie is perfect for a weekend brunch or breakfast.
Servings: 1 pie
Calories: 7529kcal
Ingredients
- 4 cups hash brown potatoes defrosted
- 1/2 cup green onion sliced
- 2 Tablespoons butter
- 1 pound bacon cooked and crumbled
- 4 cups Italian or French bread cubed without crust
- 1 1/4 cup cream substitute milk if need be
- 4 eggs
- 1/2 teaspoon salt
- 1/4- 1/2 teaspoon pepper
- 1 Tablespoon Dijon Mustard
- 2 cups Swiss cheese shredded
Instructions
- Preheat oven to 350 degrees. Spray a 9″ deep dish pie plate with non-stick cooking spray.
- Cook and crumble bacon into fairly large pieces.
- Melt butter in a skillet over high heat. Add hash browns and onions and cook for about 5 minutes.
- Press into bottom and sides of pie pan.
- Place bread crumbs in next and top with bacon.
- In a bowl, whisk together eggs, cream salt, pepper and Dijon mustard.
- Pour over breadcrumbs and bacon.
- Top with Cheese. (or mix in to egg mixture)
- Bake for 25 minutes, or until golden brown on top and egg is set.
- Let sit for 5 minutes before cutting.
Nutrition
Serving: 1 | Calories: 7529kcal | Carbohydrates: 397g | Protein: 298g | Fat: 533g | Saturated Fat: 209g | Polyunsaturated Fat: 292g | Trans Fat: 6g | Cholesterol: 1809mg | Sodium: 16093mg | Fiber: 31g | Sugar: 27g
This looks SO good!! I love a great, hearty breakfast! Pinning!
Thanks, Sheena!! Me, too!! And anything with BACON! 😉
Weekend brunch is a favorite in our house as well! I love these type of bakes pies because it frees me up to do other things while it bakes. Thanks for bringing this by and linking up at The Weekend Social. I hope to see you next week!