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Egg & Hashbrown breakfast pie in a ceramic pie pan and a slice of the pie on a white plate both on a multi colored table cloth.
5 from 1 vote
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Egg & Hash Brown Breakfast Pie

Egg & Hashbrown breakfast pie is perfect for a weekend brunch or breakfast.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast/Brunch
Cuisine: American
Keyword: Egg & Hash Brown Breakfast Pie
Servings: 1 pie
Calories: 7529kcal
Author: Michaela Kenkel

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: 1g | 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