Filed Under: bake, main-dish, Under 20 Mins, vegetable, Vegetables

Potato Brunch Pie

This cheesey pie, filled with hash browns, bacon, eggs and veggies is perfect for brunch, but also makes for a speedy dinner-time dish.

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April 8th, 2012

Submitted by Mary Schendel, Edmonton; Recipe Tested by Shonna Bechtel.

Servings
5
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
  • 2 1/2 Cups frozen hash browns
  • 1/2 teaspoons seasoning salt
  • 3/4 Cups sliced mushrooms
  • 1/2 Cups chopped onions
  • 1/2 Cups chopped red peppers
  • 5 eggs, beaten
  • 1/2 Cups milk
  • 6 slices bacon, cooked and crumbled
  • 1 Cup grated cheddar cheese
Directions

  1. Preheat oven to 350°F. Grease a 10-inch pie plate. Add the hash browns to pie plate and sprinkle with seasoning salt. Combine all chopped vegetables. Layer chopped vegetables and bacon onto hash browns.

  2. Beat eggs with milk and pour evenly on top of veggies. Bake 30 minutes, or until set.

  3. Before removing from oven, sprinkle with cheese and continue to bake until cheese is melted and bubbling slightly. Cook until an inserted toothpick comes out clean from the middle of the pie. Allow to sit 5 minutes before serving.

Nutrients Per Serving

Nutrients per serving (based on 5 servings): 321 calories, 17 g fat, 19 g protein, 2 g fiber, 24 g carbohydrates. Excellent source of riboflavin, niacin, vitamin B12. Good source of vitamin A, thiamine, folate, vitamin B6, calcium, iron, zinc.

Potato Brunch Pie
Photo Credit: Shonna Bechtel.