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Breakfast Pie

A fully baked breakfast pie with bacon and cheese puffed straight out of the oven.
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5 from 2 reviews

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.

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

  1. Preheat the oven to 400ºF and place a rack in the lower part of the oven.
  2. Lightly oil a 9-inch pie dish.
  3. 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.
  4. 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.
  5. Return to the oven and bake for an additional 20 minutes, or until the potatoes are fully cooked through.
  6. 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.
  7. 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.
  8. 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.
  9. Pour the egg mixture into the baked potato crust.
  10. Bake until the eggs are fully set and slightly puffed up about 30 minutes.
  11. Transfer to a wire rack to cool for 5 to 10 minutes. Serve warm.

Equipment

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.

Find it online: https://everydaypie.com/breakfast-pie/