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Friday, September 13, 2013

Hash Brown Breakfast Pie



I make a lot of pies for my family, both savory and sweet. As I've mentioned, my husband is a pie man. I want to share with you an easy breakfast pie that is a recipe from my mom that she used to make us. The great thing about a pie is that you can put ANYTHING in them! It was our anniversary on Monday, so I was trying to come up with a quick breakfast to surprise the hubby and remembered I had not made this in a while. It hit the spot!

Decide what you would like all in your pie and prepare those items. I went with ham (I had some sliced ham I needed to use up), bacon, sauteed mushrooms, tomatoes and cheese. Whisk together in a bowl your 6 eggs, pepper, milk and ground mustard. Preheat oven to 425○ 


Start off by making your crust with the hash brown potatoes & melted butter. I like to use refrigerated Simply Potatoes.


Spray your pie pan with a cooking spray. Press the hash browns into your pie plate and up the sides; brush with melted butter. I like pepper with my hash browns so I sprinkled some on top. Bake for 20 minutes. Remove from oven and reduce your heat to 350○.



Fill it with your goodies (except eggs & cheese) in your pie crust.


Now top with cheese. Pour your eggs evenly into the pie crust.



Bake for 40-45 minutes until egg is firm. I use my convection setting, so mine is done in 20 minutes. Because really, would you want to wait any longer for this?



Go ahead and cut yourself a nice big piece!



It's like an omelet laying on a bed of hash browns except you don't have the stress about flipping over the omelet and ruining the shape! What will you put in your hash brown pie?


Hash Brown Breakfast Pie (printable version)
1 - 20 oz bag of Simply Potatoes refrigerated hash browns
1/4 cup butter, melted
1 cup of meat choice (s)
any other optional veggies
2 cups shredded cheddar cheese, or any combo you like
1 cup milk
6 eggs
1/2 tsp pepper
1/2 tsp ground mustard

Heat oven to 425○. Spray pie plate with cooking spray. Spread and press hash browns into the pie plate and up the sides. Brush with melted butter. Bake for 20 minutes. Remove from oven and reduce heat to 350○. 

Add prepared meat & veggie filling items to the crust. Add cheese, spreading evenly. Whisk together in a small bowl the milk, pepper & mustard. Pour egg mixture evenly into the crust. Bake for 40-45 minutes until egg is firm.

 
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6 comments:

Leslie said...

Your breakfast pie looks wonderful!! I love recipes like this, especially on a chilly morning with some coffee and muffins. I will have to try out your recipe sometime soon!
Blessings,
Leslie

Jill P. said...

Thanks for stopping by Leslie, you won't be disappointed in this pie! ;) Take care! ~ Mama Ging

Anonymous said...

Would this work if I shredded the potatoes myself? Thanks!

Jill P. said...

Hi! I have not tried making the crust with actual shredded potatoes, therefore I can not say yes or no if it would work. Please let us know if you try it!

Cass said...

Do you need the ground mustard? Could it be substituted for something else? It's not something I ever use, so would hate to buy some just to use the 1/2 tsp

Jill P. said...

Hi Cass! I would imagine you can omit it, but it's a spice that compliments egg well, used a lot in deviled eggs, egg bake dishes, egg salad, etc. I've never not used it because I make a lot of egg dishes so it's a spice I always have on hand. It's not expensive at all, and it has about a 3 year spice life. If you still want to omit it, I would probably just add more pepper then. Thanks for stopping by! ~ Mama Ging

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