Bacon and Cheese Hashbrown Breakfast Pie
By Coppermouse
Everything you love to eat for breakfast – eggs, cheese, bacon and hashbrowns – all served up in one loaded savory pie.
Ingredients
- 1/2 cup plus 3 tablespoons olive oil, divided
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 teaspoon Italian seasoning
- 1/2 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 2 1/4 lbs)
- 1/4 cup cooked and crumbled bacon (about 4 slices)
- 1/2 cup shredded Colby Jack cheese
- Chopped scallions, sour cream and salsa for garnish as desire
Details
Preparation
Step 1
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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