This Breakfast Pie Recipe turns your favorite morning flavors into one hearty, shareable dish.
A crispy hash brown crust holds a savory filling of eggs, sausage, bacon, and melty cheese.
It bakes up golden and set in under an hour, and it slices clean like a real pie.
I make this most weekends when family is in town and everyone wants something different for breakfast.
This version solves that problem in one pan. It is rich, filling, and endlessly adaptable to whatever meat and cheese you have sitting in the fridge.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
I first started making this after one too many mornings juggling separate pans of eggs, bacon, and hash browns for a house full of guests.
Once I baked them all into a single pie, I never went back to the separate skillets.
If you already love a good Quiche Lorraine Recipe, this pie will feel like familiar territory with a heartier, more rustic edge.
Why You’ll Love This Breakfast Pie Recipe
This pie takes everything great about a big breakfast spread and bakes it into one dish you can slice and serve.
There is no juggling multiple pans or timing eggs against bacon.
It also reheats beautifully, so leftovers taste just as good on a busy weekday morning.
- One pan, one bake, minimal cleanup
- Crispy hash brown crust with a custardy egg filling
- Feeds a crowd, easy to double for holidays or brunch
- Freezer friendly for make ahead mornings
- Endlessly customizable with different meats, cheeses, and vegetables
You might also enjoy: Vegetarian Spinach and Feta Quiche Recipe for a meatless brunch option.
Ingredients
Most of these ingredients are pantry and fridge basics, with a couple of specialty additions that really round out the flavor.
Gather everything before you start so the assembly goes smoothly.
- For the crust: 4 cups frozen shredded hash browns, thawed and squeezed dry
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For the filling: 8 large eggs
- 1/3 cup whole milk
- 8 ounces breakfast sausage, cooked and crumbled
- 4 slices applewood smoked bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crumbled goat cheese
- 1/2 cup diced red bell pepper
- 1/4 cup diced yellow onion
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
The same egg and cheese base works wonderfully in my Mini Quiche Recipe if you ever want individual portions instead of one big pie.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, though a couple of sturdier pieces will make the process easier and give you better results.
- 9 inch ceramic pie dish
- 10 inch cast iron skillet
- Large mixing bowl
- Whisk
- Instant read thermometer
- Measuring cups and spoons
Read Also: Air Fryer Quiche Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this pie more times than I can count.
None of them are required, but each one makes the process a little easier or the results a little better.
1. Lodge Cast Iron Skillet
A well seasoned cast iron skillet browns the sausage and bacon beautifully and holds heat evenly once the pie goes into the oven.
It also transitions from stovetop to oven without missing a beat, which cuts down on dishes.
2. Emile Henry Ceramic Pie Dish
This dish distributes heat evenly, so the hash brown crust crisps up on the bottom instead of turning soggy.
It also looks great going straight from oven to table for brunch.
3. ThermoWorks Instant Read Thermometer
Checking that the center of the pie hits a safe internal temperature takes the guesswork out of knowing when it is done.
This is especially helpful the first few times you make the recipe.
4. Simply Organic Smoked Paprika
A good quality smoked paprika adds real depth to the eggs without any heat. A little goes a long way, and it is worth having a fresh jar on hand.
I picked up this trick while developing my spinach and tomato frittata, and it works just as well here.
Step-by-Step Instructions: How to Make Breakfast Pie
1. Prepare the hash brown crust
- Preheat your oven to 425 degrees Fahrenheit.
- Squeeze the thawed hash browns firmly with a clean kitchen towel to remove as much moisture as possible.
- In a large bowl, toss the hash browns with the melted butter, salt, and pepper until evenly coated.
- Press the hash brown mixture firmly and evenly into the bottom and up the sides of your pie dish.
- Bake the crust for 20 minutes, until the edges are lightly golden.
- Remove from the oven and lower the temperature to 375 degrees Fahrenheit.
2. Cook the sausage and bacon
- While the crust bakes, heat your cast iron skillet over medium heat.
- Add the breakfast sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 6 to 8 minutes.
- Transfer the sausage to a paper towel lined plate.
- In the same skillet, cook the bacon until crisp, then crumble it once cool enough to handle.
- Drain most of the excess fat from the skillet, leaving about a tablespoon.
- Add the diced onion and bell pepper to the skillet and cook for 3 to 4 minutes, until softened.
3. Whisk the egg filling
- In a large bowl, whisk the eggs and milk together until fully combined and slightly frothy.
- Stir in the smoked paprika, a pinch of salt, and a few cracks of black pepper.
- Fold in the cooked sausage, bacon, sauteed onion and pepper, cheddar cheese, and goat cheese.
- Reserve a small handful of cheese to sprinkle on top later.
4. Assemble the pie
- Pour the egg and filling mixture into the pre-baked hash brown crust.
- Gently spread the filling with a spatula so the ingredients are evenly distributed.
- Sprinkle the reserved cheese over the top of the pie.
5. Bake the pie
- Place the pie dish on a baking sheet to catch any drips.
- Bake at 375 degrees Fahrenheit for 30 to 35 minutes, until the center is set and no longer jiggly.
- Check for doneness with an instant read thermometer, the center should read at least 160 degrees Fahrenheit.
- If the top is browning too quickly, loosely tent the pie with foil for the last 10 minutes.
6. Rest and serve
- Remove the pie from the oven and let it rest for 10 minutes before slicing.
- This resting time helps the filling set fully so your slices hold together.
- Sprinkle with fresh chives just before serving.
I learned this resting trick while perfecting my vegetable frittata recipe, and it makes a noticeable difference in how cleanly the slices come out.
Tips for The Best Breakfast Pie
A few small details make a big difference between an average breakfast pie and a great one.
Keep these in mind as you cook.
- Squeeze the hash browns as dry as possible so the crust crisps instead of steaming
- Pre-bake the crust before adding the filling to avoid a soggy bottom
- Do not overfill the pie dish, leave a little room near the top edge
- Let the pie rest before slicing so it holds together
- Use room temperature eggs for a smoother, more even bake
This pairs beautifully with my ham egg and potato breakfast casserole if you are feeding a larger crowd.
Serving Suggestions
This pie is filling enough to stand on its own, but a few sides round out the meal nicely.
It also works well for both casual mornings and holiday brunch spreads.
- A simple green salad with a light vinaigrette
- Fresh fruit salad for a bright, sweet contrast
- Warm biscuits or dinner rolls on the side
- A dollop of sour cream or salsa for extra flavor
- Hot coffee or fresh squeezed orange juice
Another favorite: Bacon Egg and Cheese Breakfast Casserole
Variations of Breakfast Pie
Once you have the basic method down, this recipe is easy to adapt to whatever you have on hand or whatever flavors you are craving.
- Vegetarian version: skip the meat and add sauteed mushrooms and spinach
- Tex Mex style: use chorizo, pepper jack cheese, and a sprinkle of chili powder
- Mediterranean twist: swap in feta, sun dried tomatoes, and fresh oregano
- Ham and Swiss: replace the sausage and bacon with diced ham and Swiss cheese
- Crustless option: skip the hash brown crust and bake the filling directly in a greased pie dish
The same swap works wonderfully in sausage hash brown breakfast casserole if you want a scoopable version instead of pie slices.
Storage and Reheating
This pie stores well, which makes it a great option for meal prep or make ahead holiday mornings.
Cool it completely before storing to keep the crust from getting soggy.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze individual slices wrapped tightly for up to 2 months
- Reheat in the oven at 350 degrees Fahrenheit for 10 to 15 minutes
- Microwave individual slices for 1 to 2 minutes if short on time
- Avoid reheating at high heat for too long, it can dry out the eggs
You might also enjoy: Asparagus Egg Breakfast Casserole
Nutritional Facts
These values are estimated per slice, based on a pie cut into 8 servings.
Actual numbers will vary depending on the specific brands and cuts of meat you use.
- Calories: approximately 320 per slice
- Protein: 17 grams
- Carbohydrates: 14 grams
- Fat: 22 grams
- Fiber: 1 gram
- Sodium: 540 milligrams
The same eggs and cheddar base shows up in my spinach and feta breakfast casserole, if you want to compare nutrition between the two.
Health Benefits of Key Ingredients
Beyond being delicious, several ingredients in this pie bring real nutritional value to the table.
Eggs in particular are one of the most nutrient dense foods you can eat for breakfast.
- Eggs are a complete protein and a good source of choline
- Bell peppers add vitamin C and antioxidants
- Onions provide fiber and beneficial plant compounds
- Cheese contributes calcium and additional protein
- Chives offer small amounts of vitamin K and a fresh flavor boost
I use a similar mix of vegetables in my cheesy potato breakfast casserole recipe for the same nutritional benefits.
FAQs About Breakfast Pie
1. Can I make this breakfast pie ahead of time?
Yes, you can assemble the entire pie up to a day in advance and refrigerate it unbaked.
Add about 10 extra minutes to the bake time if starting from cold.
2. Why is my hash brown crust soggy?
This usually happens when the hash browns were not squeezed dry enough before baking.
Pre-baking the crust before adding the filling also helps prevent this issue.
3. Can I use fresh potatoes instead of frozen hash browns?
Yes, shred fresh potatoes and squeeze out as much liquid as possible before using them.
The texture will be very similar to using frozen hash browns.
4. How do I know when the pie is fully cooked?
The center should look set rather than jiggly, and an instant read thermometer should register at least 160 degrees Fahrenheit.
A knife inserted near the center should also come out clean.
5. Can I freeze the whole pie instead of individual slices?
Yes, wrap the fully cooled pie tightly in plastic wrap and foil before freezing.
Thaw it in the refrigerator overnight before reheating in the oven.
For more make ahead ideas, check out croissant breakfast casserole.
Breakfast Pie
Ingredients
- 4 cups frozen shredded hash browns thawed and squeezed dry
- 5 tablespoons unsalted butter melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 1/3 cup whole milk
- 8 ounces breakfast sausage cooked and crumbled
- 4 slices applewood smoked bacon cooked and crumbled
- 1 cup sharp cheddar cheese shredded
- 1/2 cup goat cheese crumbled
- 1/2 cup red bell pepper diced
- 1/4 cup yellow onion diced
- 2 tablespoons fresh chives chopped
- 1/2 teaspoon smoked paprika
- kosher salt and black pepper to taste
Equipment
- 9 inch ceramic pie dish Distributes heat evenly for a crispy crust
- 10-inch cast iron skillet Transitions from stovetop to oven
- Large mixing bowl
- Whisk
- Instant-read thermometer Optional but recommended for checking doneness
- Measuring cups and spoons
Method
- Preheat oven to 425°F. Squeeze thawed hash browns dry with a kitchen towel. Toss with melted butter, salt, and pepper. Press firmly into pie dish, bake 20 minutes until lightly golden. Reduce oven to 375°F.
- In a cast iron skillet over medium heat, cook sausage until browned, about 6-8 minutes. Transfer to paper towel-lined plate. Cook bacon until crisp, crumble. Drain fat, leaving 1 tablespoon; sauté onion and bell pepper 3-4 minutes until softened.
- In a large bowl, whisk eggs and milk until frothy. Stir in smoked paprika, salt, and pepper. Fold in cooked sausage, bacon, sautéed vegetables, cheddar, and goat cheese. Reserve a small handful of cheese for topping.
- Pour egg mixture into pre-baked crust. Spread evenly with a spatula. Sprinkle reserved cheese on top.
- Place pie dish on a baking sheet. Bake at 375°F for 30-35 minutes until center is set and no longer jiggly. Internal temperature should reach at least 160°F. Tent with foil if top browns too quickly.
- Let pie rest 10 minutes before slicing to allow filling to set. Sprinkle with fresh chives just before serving.
Nutrition
Notes
- Squeeze hash browns as dry as possible to ensure a crispy crust instead of a steamed one.
- Pre-baking the crust before adding the filling is essential to avoid a soggy bottom.
- Do not overfill the pie dish; leave a little room near the top edge to prevent spillover.
- Let the pie rest for 10 minutes before slicing so the filling holds together cleanly.
- Use room temperature eggs for a smoother, more even bake.
- For a vegetarian version, skip the meat and add sautéed mushrooms and spinach.
- Tex-Mex style: use chorizo, pepper jack cheese, and a sprinkle of chili powder.
- Mediterranean twist: swap in feta, sun-dried tomatoes, and fresh oregano.
- Refrigerate leftovers in an airtight container for up to 4 days. Freeze individual slices wrapped tightly for up to 2 months.
- Reheat in the oven at 350°F for 10-15 minutes or microwave individual slices for 1-2 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Breakfast Pie Recipe has become one of my most requested dishes for weekend guests and holiday mornings alike.
It is simple enough for a regular Tuesday but special enough for a table full of company.
Give it a try this weekend, and let me know in the comments how you customized it.
If you loved this recipe, please share it with a friend who needs a new breakfast idea.
Recommended:
- Overnight Eggs Benedict Casserole
- Biscuits and Gravy Breakfast Casserole
- Ham and Cheese Breakfast Casserole
- Pie Dough Recipe
- Easy Breakfast Recipes
