Breakfast Pie Recipe

I created an Easy Breakfast Pie that tucks cheesy eggs, savory sausage, tender veggies and smoky bacon into a golden, crispy hashbrown crust.

I never thought a morning dish could act like a plot twist until I made this Breakfast Pie. I call it my Sausage Breakfast Pie because it eats like a headline, not a sleepy brunch.

A crunchy crust of frozen shredded hashbrowns holds a gooey layer of shredded sharp cheddar cheese that pulls apart in the very best way. And honestly, I messed up the first time and liked the mess more, so thats part of the charm.

If you need Breakfast Casserole With Pie Crust ideas this is a bold place to start, it makes people actually want to sit down.

Ingredients

• Shredded hashbrowns: starchy carbs for energy, give crispy texture, low fiber.
• Eggs: high quality protein, vitamin rich, bind the pie, make it silky.
• Sharp cheddar: packs bold flavor, calcium rich, melts into gooey goodness.
• Breakfast sausage: lots of protein and fat, adds savory, salty depth.
• Bacon: smoky, crunchy, high sodium and fat, pure indulgence sometimes.
• Spinach: leafy vitamins, iron and fiber, brightens flavor and lightens dish.
• Red bell pepper: sweet, loads of vitamin C, adds crunch and color.
• Milk or half and half: makes custard smooth, choose lower fat if wanted.

Ingredient Quantities

• 20 ounces frozen shredded hashbrowns, thawed and squeezed dry
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 large eggs
• 1 cup milk or half and half
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 8 ounces breakfast sausage (about 1/2 pound) cooked & crumbled
• 6 slices bacon, cooked crisp and chopped
• 1 small yellow onion, finely chopped
• 1 red bell pepper, seeded and diced (about 1 cup)
• 1 cup baby spinach, roughly chopped
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)
• nonstick cooking spray or a little oil for the pan

How to Make this

1. Preheat oven to 400°F and spray a 9 inch pie dish with nonstick spray or rub with a little oil.

2. In a big bowl toss the thawed, squeezed-dry hashbrowns with 2 tablespoons melted butter, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly coated.

3. Press the hashbrown mixture firmly into the pie dish, up the sides to form a crust, then bake 20 to 25 minutes until edges are golden and the crust feels set.

4. While crust bakes, cook the breakfast sausage in a skillet until browned and crumbled; transfer to a paper towel to drain. Cook bacon until crisp, chop and set aside.

5. In the same skillet add a little oil if needed and sauté the finely chopped yellow onion and diced red bell pepper until softened, about 4 to 6 minutes; toss in the chopped spinach at the end just to wilt, then remove from heat.

6. Lower oven to 350°F. In a large bowl whisk 8 large eggs with 1 cup milk or half and half, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika if using, and a pinch more salt and pepper.

7. Stir the cooked sausage, chopped bacon, sautéed veggies, 1 cup of the shredded sharp cheddar, and the thinly sliced green onions into the egg mixture.

8. Pour the filling into the pre-baked hashbrown crust, scatter the remaining 1/2 cup cheddar on top, then bake 25 to 30 minutes until the center is set and slightly puffed.

9. Let the pie rest 8 to 10 minutes before slicing so it firms up, then cut into wedges and serve warm.

Equipment Needed

1. 9-inch pie dish (sprayed or lightly oiled)
2. Large mixing bowl
3. 10-inch skillet for browning sausage, bacon and sautéing veggies
4. Whisk and a rubber spatula
5. Measuring cups and measuring spoons
6. Cutting board and chef’s knife
7. Clean kitchen towel or cheesecloth to squeeze the hashbrowns dry
8. Paper towels and tongs for draining and handling bacon
9. Oven mitts and a cooling rack or heatproof plate to rest the pie

FAQ

Breakfast Pie Recipe Substitutions and Variations

• Hashbrowns: fresh grated potatoes (2 medium russets, squeeze dry), frozen diced hash brown cubes, or thinly sliced Yukon Golds tossed with a little oil – if using raw grate, squeeze and par-bake 8-10 min to remove excess moisture.
• Breakfast sausage: ground pork with sage, ground turkey or chicken (season with a little sage or fennel), or crumbled plant-based breakfast sausage for a vegetarian swap, just cook and drain well.
• Bacon: pancetta or prosciutto crisped in the pan, Canadian bacon, or turkey bacon for a leaner option, note texture and salt level will change a bit.
• Milk / half and half: whole milk or evaporated milk, or unsweetened almond milk (less creamy), or plain Greek yogurt thinned with a splash of milk for extra richness but use a little less yogurt since it thickens the custard.

Pro Tips

– Don’t skimp on drying the hashbrowns. Squeeze them with a clean towel or paper towels until almost no moisture comes out, or spin them in a salad spinner for a minute. Wet taters = soggy crust, so this step makes a huge difference.

– Cook and drain the meats well and brown the onions and peppers until they start to sweeten. Use a slotted spoon to leave behind extra fat, or blot the cooked sausage and bacon with paper towels. A little browned veg and well drained meat = more flavor and less weeping into the custard.

– Make the custard richer but not runny. Half and half or a splash of cream gives a creamier texture, but if your mix seems loose cut back the liquid by a couple tablespoons. Also don’t overbeat the eggs, just whisk until mixed; overworked eggs get rubbery.

– Bake smart and rest it. Put the pie dish on a rimmed baking sheet to catch drips and make it easier to move. Check doneness by a gentle jiggle or a thermometer around 160 to 165 F in the center, then let it sit 8 to 10 minutes so slices hold together. Leftovers reheat best in the oven or toaster oven so the crust stays crisp.

Breakfast Pie Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I created an Easy Breakfast Pie that tucks cheesy eggs, savory sausage, tender veggies and smoky bacon into a golden, crispy hashbrown crust.

Pin

Servings

8

servings

Calories

397

kcal

Equipment: 1. 9-inch pie dish (sprayed or lightly oiled)
2. Large mixing bowl
3. 10-inch skillet for browning sausage, bacon and sautéing veggies
4. Whisk and a rubber spatula
5. Measuring cups and measuring spoons
6. Cutting board and chef’s knife
7. Clean kitchen towel or cheesecloth to squeeze the hashbrowns dry
8. Paper towels and tongs for draining and handling bacon
9. Oven mitts and a cooling rack or heatproof plate to rest the pie

Ingredients

• 20 ounces frozen shredded hashbrowns, thawed and squeezed dry

• 2 tablespoons unsalted butter, melted

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 8 large eggs

• 1 cup milk or half and half

• 1 1/2 cups shredded sharp cheddar cheese, divided

• 8 ounces breakfast sausage (about 1/2 pound) cooked & crumbled

• 6 slices bacon, cooked crisp and chopped

• 1 small yellow onion, finely chopped

• 1 red bell pepper, seeded and diced (about 1 cup)

• 1 cup baby spinach, roughly chopped

• 2 green onions, thinly sliced

• 1/2 teaspoon garlic powder

• 1/4 teaspoon smoked paprika (optional)

• nonstick cooking spray or a little oil for the pan

Directions

• Preheat oven to 400°F and spray a 9 inch pie dish with nonstick spray or rub with a little oil.
• In a big bowl toss the thawed, squeezed-dry hashbrowns with 2 tablespoons melted butter, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly coated.
• Press the hashbrown mixture firmly into the pie dish, up the sides to form a crust, then bake 20 to 25 minutes until edges are golden and the crust feels set.
• While crust bakes, cook the breakfast sausage in a skillet until browned and crumbled; transfer to a paper towel to drain. Cook bacon until crisp, chop and set aside.
• In the same skillet add a little oil if needed and sauté the finely chopped yellow onion and diced red bell pepper until softened, about 4 to 6 minutes; toss in the chopped spinach at the end just to wilt, then remove from heat.
• Lower oven to 350°F. In a large bowl whisk 8 large eggs with 1 cup milk or half and half, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika if using, and a pinch more salt and pepper.
• Stir the cooked sausage, chopped bacon, sautéed veggies, 1 cup of the shredded sharp cheddar, and the thinly sliced green onions into the egg mixture.
• Pour the filling into the pre-baked hashbrown crust, scatter the remaining 1/2 cup cheddar on top, then bake 25 to 30 minutes until the center is set and slightly puffed.
• Let the pie rest 8 to 10 minutes before slicing so it firms up, then cut into wedges and serve warm.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 8
• Calories: 397kcal
• Fat: 33g
• Saturated Fat: 16g
• Trans Fat: 0.3g
• Polyunsaturated: 3.8g
• Monounsaturated: 13.1g
• Cholesterol: 237mg
• Sodium: 650mg
• Potassium: 566mg
• Carbohydrates: 16.4g
• Fiber: 2.3g
• Sugar: 2.4g
• Protein: 21g
• Vitamin A: 1075IU
• Vitamin C: 25.5mg
• Calcium: 219mg
• Iron: 1.5mg