|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||2%|
|Total Sugars 5g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Breakfast pie is a complete breakfast in a pan that looks like an adorable lattice crust pie but is actually a savory quiche. A crispy hash brown crust is filled with mushrooms, cheddar cheese, and eggs and topped with crispy maple bacon for the perfect salty and sweet bite. It just so happens to be gluten-free, too.
Serve this delicious breakfast pie at your next brunch, shower, or use it to start off your Pi Day celebration right. It’s perfect on its own, but you can serve a fruit salad or a spring salad on the side for a colorful meal.
8 frozen hash brown patties, thawed
10 slices bacon
1 tablespoon butter
1 cup mushrooms, diced
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
6 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1/4 cup chopped scallions
2 tablespoons maple syrup
Gather the ingredients. Preheat the oven to 400 F.
Grease a pie tin and press the hash browns into the pie tin, covering the bottom completely and pressing up onto the sides.
Bake in the preheated oven for 10 minutes until just browned.
Add the bacon slices to a sheet pan lined with parchment paper.
Cook in the preheated oven for 10 minutes, or until firm but not crispy.
While the crust and bacon are cooking, prepare the mushrooms. Add the butter to a sauté pan. Once melted, add the mushrooms and half of the salt and pepper. Cook on medium-high heat until browned, about 3 minutes.
Whisk the eggs together until completely beaten and the whites and yolks are totally incorporated.
Whisk the cooked mushrooms, milk, shredded cheese, and chopped scallions into the eggs. Season with the remaining salt and pepper.
Pour the egg mixture into the hash brown crust. Bake for 25 minutes or until the eggs are mostly set.
Form the bacon into a lattice crust over the top of the egg. Then brush the bacon with the maple syrup.
Bake for another 10-15 minutes or until the bacon has finished crisping and the egg mixture is cooked through. You can test by sticking a knife in the center. If it comes out clean, it’s ready to go.
Serve with additional scallions and maple syrup if you wish.
How to Store and Freeze
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This recipe freezes well. Wrap the whole pie or cut into slices before freezing for up to two months. Reheat in the oven for crispy bacon.
You can also use tater tots in place of the frozen hash brown patties. Both of these options work better than shredded frozen hash browns. The shredded ones make the crust more difficult to cut and don’t get quite as crispy.
The filling variations are endless. Whatever you enjoy in your eggs you can mix into this breakfast pie. Try a mix of any of these ingredients:
- Chopped ham
- Diced onions
- Diced green peppers
- Crumbled breakfast sausage
- Monterey Jack, Gouda, or fontina cheese
- Diced tomatoes
- Sautéed spinach
- Diced green chiles
- Caramelized onions
- Chopped herbs