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
Yield: 1 pie
Egg & Hash Brown Breakfast Pie
Egg & Hashbrown breakfast pie is perfect for a weekend brunch or breakfast.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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 Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 7529Total Fat: 533gSaturated Fat: 209gTrans Fat: 6gUnsaturated Fat: 292gCholesterol: 1809mgSodium: 16093mgCarbohydrates: 397gFiber: 31gSugar: 27gProtein: 298g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Sheena @ Hot Eats and Cool Reads says
This looks SO good!! I love a great, hearty breakfast! Pinning!
Michaela Kenkel says
Thanks, Sheena!! Me, too!! And anything with BACON! 😉
Ronda Eagle says
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!