Breakfast Pie

Why You’ll Love This Recipe

If you love hearty breakfasts that offer both comfort and nutrition, this Breakfast Pie is a must-try. The crispy hash brown crust provides the perfect base for a rich and savory filling of sausage, eggs, cheese, and vegetables. Whether you're hosting a weekend brunch or simply looking for a filling breakfast to kickstart your day, this pie is versatile and indulgent. Plus, it’s easy to make and perfect for leftovers!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 6-8 frozen hash brown patties (defrosted)

• 2 tablespoons butter (melted)

For the Filling:

• ½ pound ground breakfast sausage

• 1 small onion (finely chopped)

• ¼ cup red bell pepper (finely chopped)

• ¼ cup green bell pepper (finely chopped)

• 2 garlic cloves (minced)

• 2 tablespoons all-purpose flour

• 1 cup cheddar cheese (shredded)

• 6 large eggs

• 1 cup heavy cream

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• Fresh chives (chopped, optional for garnish)

• Cooked beef (crumbled, optional for garnish)

Directions

For the Crust:

1. Preheat your oven to 400°F (200°C).

2. Defrost the hash brown patties and press them into a 9-inch pie dish to form an even crust.

3. Brush the crust with melted butter and bake in the preheated oven for about 15 minutes, or until it starts to turn golden brown and crisp. Remove the crust from the oven and set aside.

For the Filling:

1. In a large skillet over medium-high heat, cook the sausage, onion, peppers, and garlic until the sausage is browned and fully cooked and the vegetables are tender.

2. Sprinkle the flour over the sausage mixture and stir to combine. Cook for an additional 1-2 minutes. Remove from heat and set aside.

3. In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.

4. Evenly spread the sausage mixture into the prepared hash brown pie crust, then sprinkle the shredded cheddar cheese over the sausage mixture.

5. Pour the egg mixture over the sausage and cheese, making sure it fills all the gaps.

6. Reduce the oven temperature to 350°F (175°C) and bake the pie for 30-35 minutes, or until the eggs are set and the top is golden brown. A knife inserted into the center should come out clean.

7. Allow the pie to cool for at least 15 minutes before serving.

8. Once cooled, garnish with chives and crumbled beef if desired. Serve warm and enjoy!

Servings and Timing

• Servings: 6 servings

• Prep Time: 20 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 15 minutes

Variations

• Cheese Variety: Feel free to switch out the cheddar for other cheeses like Gruyère, Swiss, or mozzarella for a different flavor profile.

• Meat Options: You can swap the sausage for other breakfast meats like turkey sausage, ham, or even bacon for a different twist.

• Vegetable Options: Add in some spinach, mushrooms, or tomatoes for an extra boost of veggies.

• Spicy Kick: For a little heat, add some diced jalapeños or a pinch of cayenne pepper to the filling.

Storage/Reheating

• Storage: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or in the microwave for 1-2 minutes until warmed through.

FAQs

How do I ensure the hash brown crust holds together?

Make sure the hash brown patties are fully defrosted before pressing them into the pie dish. This will help create a solid crust that holds its shape during baking.

Can I use a different crust for this recipe?

Yes, if you're not a fan of hash browns, you can use a pre-made pie crust or even a biscuit crust as a base.

Can I make this pie ahead of time?

Yes, you can assemble the pie a day ahead, cover it, and refrigerate it. Bake the pie on the day you plan to serve it, though you may need to add a few extra minutes to the bake time if it’s cold from the fridge.

How do I know when the pie is done?

The pie is done when the eggs are set and the top is golden brown. You can insert a knife into the center—if it comes out clean, the pie is ready.

Can I make this recipe dairy-free?

Yes, you can use dairy-free cheese and substitute the heavy cream with a non-dairy milk like almond milk or coconut cream to make this recipe dairy-free.

What can I use as a garnish instead of beef?

Fresh herbs like parsley or cilantro can be a great alternative to beef. You could also try adding sautéed mushrooms or avocado slices.

Can I freeze this breakfast pie?

Yes, you can freeze the pie before baking. Simply assemble the pie, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw the pie in the fridge overnight and bake as directed.

Can I adjust the seasoning in the filling?

Absolutely! Feel free to add spices like smoked paprika, onion powder, or Italian seasoning to enhance the flavor to your liking.

What other vegetables can I use?

You can swap the peppers and onions for vegetables like zucchini, spinach, or mushrooms for a different flavor.

Is this recipe gluten-free?

The recipe as written contains flour in the filling, which is not gluten-free. However, you can substitute a gluten-free flour blend if needed.

Conclusion

This Breakfast Pie is a fantastic way to start your day with a warm, comforting, and satisfying meal. With its cheesy, savory filling and crispy hash brown crust, it's a meal the whole family will enjoy. Easy to make and full of flavor, it’s a great choice for breakfast, brunch, or even a make-ahead meal. Give it a try and enjoy!

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Breakfast Pie

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This savory Breakfast Pie is a delicious combination of cheesy eggs, hearty sausage, tender vegetables, and beef, all nestled in a crispy hash brown crust. Perfect for a satisfying morning meal, this dish offers a flavorful, balanced breakfast that’s easy to prepare and great for any time of the day.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

6-8 frozen hash brown patties (defrosted)

2 tablespoons butter (melted)

½ pound ground breakfast sausage

1 small onion (finely chopped)

¼ cup red bell pepper (finely chopped)

¼ cup green bell pepper (finely chopped)

2 garlic cloves (minced)

2 tablespoons all-purpose flour

1 cup cheddar cheese (shredded)

6 large eggs

1 cup heavy cream

½ teaspoon kosher salt

¼ teaspoon black pepper

Fresh chives (chopped, optional for garnish)

Cooked beef (crumbled, optional for garnish)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Defrost the hash brown patties and press them into a 9-inch pie dish to form an even crust.
3. Brush the crust with melted butter and bake in the preheated oven for about 15 minutes, or until it starts to turn golden brown and crisp. Remove the crust from the oven and set aside.
4. In a large skillet over medium-high heat, cook the sausage, onion, peppers, and garlic until the sausage is browned and fully cooked and the vegetables are tender.
5. Sprinkle the flour over the sausage mixture and stir to combine. Cook for an additional 1-2 minutes. Remove from heat and set aside.
6. In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
7. Evenly spread the sausage mixture into the prepared hash brown pie crust, then sprinkle the shredded cheddar cheese over the sausage mixture.
8. Pour the egg mixture over the sausage and cheese, making sure it fills all the gaps.
9. Reduce the oven temperature to 350°F (175°C) and bake the pie for 30-35 minutes, or until the eggs are set and the top is golden brown. A knife inserted into the center should come out clean.
10. Allow the pie to cool for at least 15 minutes before serving.
11. Once cooled, garnish with chives and crumbled beef if desired. Serve warm and enjoy!

Notes

• You can swap the cheddar for Gruyère, Swiss, or mozzarella for a different flavor profile.
• Swap sausage for other breakfast meats like turkey sausage, ham, or even bacon for a different twist.
• Add in some spinach, mushrooms, or tomatoes for an extra boost of veggies.
• For a little heat, add some diced jalapeños or a pinch of cayenne pepper to the filling.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or in the microwave for 1-2 minutes.
• You can assemble the pie a day ahead and refrigerate it before baking.
• This recipe can be made dairy-free by using dairy-free cheese and non-dairy milk like almond milk or coconut cream.
• Fresh herbs like parsley or cilantro can replace beef for a different garnish.
• This pie can be frozen before baking. Assemble it, wrap tightly, and freeze for up to 3 months. Thaw overnight and bake as directed.
• You can adjust the seasoning in the filling by adding spices like smoked paprika, onion powder, or Italian seasoning.
• To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 2g
• Sodium: 650mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 170mg