Bacon and Cheese Hashbrown Breakfast Pie

Everything you love to eat for breakfast – eggs, cheese, bacon and hashbrowns – all served up in one loaded savory pie.

Bacon and Cheese Hashbrown Breakfast Pie

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup plus 3 tablespoons olive oil, divided

  • ½

    green bell pepper, diced

  • ½

    red bell pepper, diced

  • 1

    teaspoon Italian seasoning

  • ½

    yellow onion,

  • Pinch red pepper flakes

  • Salt and pepper, to taste

  • 4

    eggs, beaten with 1 tablespoon water

  • 12

    cups frozen shredded hash browns (about 2¼ lbs)

  • ¼

    cup cooked and crumbled bacon (about 4 slices)

  • ½

    cup shredded Colby Jack cheese

  • Chopped scallions, sour cream and salsa for garnish as desire


In a large cast-iron skillet over medium-high heat, heat 2 tablespoons oil. Add diced bell peppers and onion. Cook 5 minutes, stirring often, until vegetables are softened. Add Italian seasoning, red pepper flakes and salt and pepper to taste. Cook 1 minute. Transfer mixture to a bowl. 2. In a separate large skillet over medium heat, heat 1 tablespoon oil. Add eggs and cook to a soft scramble. Transfer eggs to a plate. 3. Return both skillets to stovetop over medium-high heat. Divide remaining 1/2 cup oil between skillets, then divide frozen hash browns between skillets, spreading to edges in a thin layer. Cook hash browns about 10 minutes, until deep golden-brown and crisp on bottom. 4. Top hash browns in cast-iron skillet with pepper-onion mixture, then scrambled eggs, crumbled bacon and shredded cheese. Carefully top with hash browns from other skillet, crisp-side up. Tuck in sides to form a uniform disc. 5. Place pie in skillet under broiler 5 to 7 minutes until top is an even deep brown, if needed. Let pie sit 5 minutes before slicing. 6. Top with chopped scallions, sour cream, salsa, etc. if desired.


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