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Breakfast Pie Recipe

Breakfast Pie

iamwinfred
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 slices clean like a real pie. This version solves the problem of juggling multiple pans for weekend guests—everything comes together in one pan, making it rich, filling, and endlessly adaptable to whatever meat and cheese you have on hand.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

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

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 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 14gProtein: 17gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 195mgSodium: 540mgPotassium: 320mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 8mg
Keyword breakfast pie, brunch casserole, hash brown crust, make ahead breakfast, sausage bacon egg pie
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