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Broccoli-Potato Egg Pie with Cabot Cheddar and Bacon - Make Over

By

From Cabot Creamery

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Ingredients

  • 1 tablespoon Cabot Unsalted Butter
  • 1/4 cup chopped onion
  • 1 1/2 cups frozen hash brown potatoes, thawed and patted dry
  • 1/4 teaspoon salt
  • 1 (11-ounce) can refrigerated soft breadstick dough
  • Cooking spray
  • 2 cups frozen small broccoli florets, stems removed, thawed and patted dry
  • 4 ounces Cabot 50% Reduced Fat Sharp Cheddar, grated (about 1 cup)
  • 3 slices cooked bacon, chopped
  • 4 large egg whites
  • 3 large eggs
  • 1/2 cup low-fat (1%) milk
  • 1/2 cup reduced-fat sour cream
  • 1 teaspoon mild paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350:F. In large nonstick skillet over medium-high heat, melt butter. Add onion and cook, stirring, for 5 minutes or until tender. Stir in potatoes and cook until lightly browned, about 5 minutes longer. Stir in 1/4 teaspoon salt, remove from heat and set aside.

2. Place large piece of plastic wrap on work surface. Unroll
breadstick dough, separating into strips. Place one strip on plastic wrap and coil into spiral.

3. Add second strip, pinching ends together, and continue coil.
Repeat with remaining strips to form one large spiral. Cover with additional piece of plastic wrap and let rest for 10 minutes.

4. Without removing wrap, roll dough spiral out into 12-inch
circle. Lightly coat 10-inch deep-dish pie plate with cooking spray. Remove wrap and press dough over bottom and up sides of pie plate.

5. Distribute reserved potato mixture, broccoli, cheese and bacon evenly over dough.

6. In medium bowl, whisk together whole eggs and egg whites until well combined; whisk in milk, sour cream, paprika, salt and pepper.

7. Pour egg mixture evenly over potato mixture. Bake for 30 to 40 minutes, or until golden on top and set all the way to center.

Nutrition Analysis
Calories 320, Total Fat 12g, Saturated Fat 4g, Sodium 858mg, Carbohydrates 35g, Dietary Fiber 2g, Protein 19g, Calcium 180mg

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