This Breakfast Pie is the perfect way to start your day! It begins with a crust made from hash browns and is then filled with bacon, peppers, eggs, and cheese. This dish is hearty, wholesome, and delicious, and makes for a fantastic weekend brunch or a meal prep option for the week ahead.
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Featured Review
⭐️⭐️⭐️⭐️⭐️
Janice says:
"So good! And what a great idea and technique of using grated hashbrowns as the crust. This one's a keeper."
Ever wanted pie for breakfast? Well, Breakfast Pie makes it totally acceptable to do so! Although to be fair, in my family we've had our fair share of sweet pie for breakfast too (like: apple pie or sweet potato pie)...But this pie is made to be for breakfast!
It starts with an easy-to-make shredded potato pie crust (aka hashbrowns) , and then it's baked with a creamy bacon, cheese and pepper quiche-like filling. It's extremely versatile as well, so you can swap in your favorite fillings (like ham, or broccoli or caramelized onions) and make it your own. It's great for a special brunch or holiday, and in our house it makes perfect make-ahead breakfast for my husband to take to work.
Here is What You Need to Make It
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- eggs
- frozen shredded hash browns (one of the things that makes this pie crust so simple is that you can easily find frozen hash browns in most grocery stores. No need to shred a potato at home! Sometimes, I even pick up seasoned hash browns, which work well, depending on the recipe I plan to use the pie crust with)
- bacon (omit this to make it vegetarian)
- onion
- bell pepper (or any other veggie you want)
- milk
- cheddar cheese (swap in your favorite cheese in place of cheddar!)
- spices
Pie Crust Options
This hash brown crust couldn't be easier to make! Its primary ingredient is a bag of frozen hash browns baked in the oven to form a crust. This crust isn't really comparable to a typical pie crust as it will not stay crisp. It is, though, a delicious component that makes this a healthier and easy-to-bake pie to serve at breakfast or as meal prep throughout the week.
I've written a separate article to making a potato pie crust, but everything you need to know to make it is included in this recipe found at the end of this article.
For a more traditional breakfast pie with a butter pie crust, check out this Bacon, Egg, and Cheese Slab Pie.
How to Make It
Making this recipe is as simple as making a quiche, except it's way easier because of the potato pie crust. Recipes for quiche can vary wildly; some have a lot of heavy cream or milk and loads of cheese, making them taste very rich, while others are heavier on the eggs, making them a bit lighter. This one is on the light side, skipping the cream altogether. Instead of relying on the richness of a heavy dose of cream, this pie puts its trust in a good flavor combination and proper seasoning.
Step-by-Step Visual Overview
Here is a quick overview of the steps to make this Breakfast Pie. This is not the actual recipe, which is located at the end of this article and has much greater detail to ensure success.
Step 1: Assemble and blind-bake the potato pie crust.
Step 2: Crisp up the bacon.
Step 3: Add in the onions and peppers (and any other veggie you'd like).
Step 4: Whisk together the savory egg custard filling.
Step 5: Layer in the bacon, onions, peppers and cheese.
Step 6: Pour the egg custard into the filling.
Step 7: Transfer the pie to the oven.
Step 8: Bake until fully set and slightly puffed up.
Serving and Reheating
The quiche should cool for about 10 minutes before serving, at which point the filling will deflate slightly to form a flat surface.
This pie is great as a way to meal prep breakfast. Properly cool the before before storing in the refrigerator in individual portions. The pie can be heated up either in the microwave or in the toaster oven. It will keep well for about 3-4 days.
More Brunch Recipes
I am so honored when you make a recipe from my site! If you make this Breakfast Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!
Full Recipe
Breakfast Pie
This breakfast pie features a crispy hash brown crust and is filled with bacon, peppers, eggs, and cheese. It's perfect for a weekend brunch or meal prep for the week.
- Total Time0 hours
- Yield6-8 servings
Ingredients
- 1 tablespoon olive oil, plus more for the pie dish
- 16 ounces frozen shredded hash browns
- 1-½ teaspoons coarse kosher salt, divided (see note)
- 1 teaspoon ground black pepper, divided
- 6 slices bacon, chopped
- 1 small onion, finely diced
- 1 red bell pepper, cored, seeded, and diced
- 4 large eggs
- 1 cup (230 grams) whole milk
- 1 cup (5 ounces) shredded cheddar cheese
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400ºF and place a rack in the lower part of the oven.
- Lightly oil a 9-inch pie dish.
- Add in the frozen hash browns, 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper and mix together to combine. Bake in the preheated oven for 20 minutes.
- Remove from the oven. Using a spoon, carefully form the pie crust by pushing the potatoes up the sides of the pie plate to form the edges. Then, use the spoon to push down the potatoes on the bottom of the pie plate in a compact, even layer.
- Return to the oven and bake for an additional 20 minutes, or until the potatoes are fully cooked through.
- Meanwhile, heat a large skillet over medium-high heat and add the bacon. Cook, stirring occasionally with a wooden spoon, until the bacon is crispy, about 5-8 minutes. If excess oil, drain it, minus 1 teaspoon left behind in the pan.
- Add the onion and bell pepper and cook, stirring occasionally, until they begin to soften, about 7 minutes. Remove from the heat and let cool.
- In a large bowl, whisk together eggs and milk. Add in the cheese, chili powder, garlic powder, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper and whisk together. Stir in the bacon and onion mixture.
- Pour the egg mixture into the baked potato crust.
- Bake until the eggs are fully set and slightly puffed up about 30 minutes.
- Transfer to a wire rack to cool for 5 to 10 minutes. Serve warm.
Notes
To reheat pie, place in a preheated 350 degree and bake until heated through, about 15-20 minutes.
To make this as meal prep, properly cool the before before storing in the refrigerator in individual portions. The pie can be heated up either in the microwave or in the toaster oven. It will keep well for about 3-4 days. The potato crust ultimately does not stay crisp on the bottom as a typical pie crust would. But the edges of the potato crust will crisp back up if you reheat in a toaster oven.
- Prep Time: 00:15
- Cook Time: 01:20 minutes
- Category: Savory Pie
- Method: Bake
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Lauren
This is such a great recipe! I brought it yesterday to an Easter brunch and everyone loved. A few people even asked me for the recipe. You could easily alter the ingredients to make it to your liking. I left out the bacon because there were vegetarians at brunch. The only thing was, it took probably closer to 40 minutes for my crust’s 2nd stage in the oven. But that’s probably more my oven than the recipe. I actually made the crust early in the morning, then took it to my sister’s house and filled it with the egg mixture then baked it in her oven. The crust did great even with the downtime and travel. I’m going to start prepping this on Sundays to eat for breakfast during the week!
Janice
So good! And what a great idea and technique of using grated hashbrowns as the crust. This one's a keeper.
Kelli Avila
So happy to hear!