Description
This Breakfast Pie is a hearty and delicious start to your day, featuring a crispy hash brown crust layered with savory sausage, sautéed vegetables, and a rich, creamy egg custard. Topped with melted cheddar cheese and optional bacon and fresh chives, it’s a perfect dish for family breakfasts or brunch gatherings.
Ingredients
Scale
Crust
- 6-8 frozen hash brown patties (defrosted)
- 2 tablespoons butter (melted)
Filling
- 1/2 pound ground breakfast sausage
- 1 small onion (finely chopped)
- 1/4 cup red bell pepper (finely chopped)
- 1/4 cup green bell pepper (finely chopped)
- 2 garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 1 cup cheddar cheese (shredded)
- 6 large eggs
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Optional Garnishes
- Fresh chives (chopped)
- Cooked bacon (crumbled)
Instructions
- Prepare the crust: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish. Arrange the defrosted hash brown patties evenly in the dish to form a crust. Brush the melted butter over the hash browns to help them crisp up and bake for about 15 minutes until they start to become golden and slightly firm.
- Cook the filling: While the crust bakes, heat a skillet over medium heat. Add the ground breakfast sausage and cook until browned and cooked through, breaking it up into small pieces. Remove excess grease if necessary. Add the finely chopped onion, red and green bell peppers, and minced garlic to the skillet and sauté with the sausage until the vegetables are soft and translucent, about 5 minutes. Sprinkle the flour over the mixture and stir well to combine; this will help thicken the filling slightly.
- Assemble the pie: Remove the partially baked hash brown crust from the oven. Spread the sausage and vegetable mixture evenly over the crust. Sprinkle the shredded cheddar cheese on top of the sausage mixture.
- Make the custard and bake: In a medium bowl, whisk together the eggs, heavy cream, kosher salt, and black pepper until well combined. Pour this custard mixture carefully over the cheese and filling in the pie dish. Return the pie to the oven and bake for 35-40 minutes or until the custard is set, the cheese is melted and bubbly, and the top is golden brown.
- Garnish and serve: Let the breakfast pie cool for a few minutes before slicing. Garnish with chopped fresh chives and crumbled cooked bacon if desired. Serve warm and enjoy!
Notes
- Make sure the hash browns are fully defrosted for even cooking and a crispy crust.
- You can substitute ground breakfast sausage with turkey sausage for a leaner option.
- If you prefer a spicier pie, add some chopped jalapeños or red pepper flakes to the filling.
- To make ahead, assemble the pie the night before, cover it, and bake fresh in the morning.
- Ensure the egg custard is fully set before removing from the oven to avoid a runny center.
