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The Ultimate Weekend Breakfast Pie
I created this savory breakfast pie one lazy Sunday morning when I wanted something special but not fussy. The combo of cheesy eggs, sausage and veggies all wrapped in a crispy potato crust turned out to be exactly what our family needed. Now it's become our go-to breakfast that's filling enough to keep us going through busy mornings.
Why You'll Love This Breakfast Pie
After years of making eggs and sausage the usual way I wanted something different. This recipe combines all our breakfast favorites in one delicious pie that comes out perfect every time. The onions get sweet and tender while the sausage adds such amazing flavor. I make it for weekend brunches family breakfasts and those nights when breakfast for dinner sounds just right.
What You'll Need
- Hashbrown Patties: Fully thawed hashbrown patties serve as the crust. Let them thaw in the fridge overnight for best results.
- Breakfast Sausage: Original ground breakfast sausage provides a savory and flavorful base for the pie.
- Veggies: Red and green bell peppers and yellow onions caramelize beautifully, adding sweetness and texture.
- Garlic: Fresh minced garlic enhances the overall flavor profile of the filling.
- Cheese: Shredded cheddar adds a cheesy richness that ties the pie together.
- Eggs: Essential for creating the pie's custard-like filling.
- Heavy Cream: Adds richness and creaminess to the eggs when whisked in.
- Seasonings: Simple salt and pepper keep the focus on the fresh, vibrant flavors.
- Garnishes: Chopped chives and crumbled bacon provide freshness and a savory finish.
Let's Make It Together
- Prepare the Oven and Pan
- Preheat your oven to 400°F (200°C) and grease a pie plate generously.
- Create the Hash Brown Crust
- Press thawed hashbrown patties into the pie pan to form a crust. Brush with melted butter and bake for 15 minutes until lightly browned. Reduce oven heat to 350°F (175°C).
- Cook Sausage and Veggies
- In a skillet over medium heat, cook ground sausage with onions and bell peppers until the sausage is browned and veggies are tender. Add minced garlic and cook for an additional minute.
- Add Flour to Thicken
- Stir flour into the sausage mixture and cook for 1-2 minutes until combined. Set aside to cool slightly.
- Prepare the Egg Mixture
- In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until smooth and well combined.
- Assemble the Pie
- Spread the sausage mixture in the prepared hashbrown crust. Sprinkle with shredded cheddar cheese, then pour the egg mixture over the top evenly.
- Bake and Cool
- Bake at 350°F (175°C) for 30-35 minutes or until the center is set. Let the pie cool for 15 minutes before serving.
- Garnish and Serve
- Top with chives and crumbled bacon. Slice into portions and enjoy!
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Make It Your Own
Over the years I've played around with different variations of this pie. Sometimes I'll use crispy bacon instead of sausage or throw in leftover ham. My kids love when I use pepper jack cheese for a bit of kick. Lately I've been adding sautéed mushrooms too. Just remember to keep the basic egg mixture the same and have fun with the add-ins.
Storing Your Breakfast Pie
If you somehow end up with leftovers they'll keep nicely in the fridge for about 3 days. Just pop individual slices in the microwave or warm them in the oven until heated through. I don't recommend freezing since the eggs can get a bit watery when thawed.
Frequently Asked Questions
- → Can I make this breakfast pie ahead of time?
You can prepare the components ahead of time by cooking the sausage mixture and storing it in the fridge. Assemble and bake the pie fresh in the morning for best results.
- → What's the best way to reheat leftovers?
Reheat individual slices in the oven at 350°F for about 10 minutes to keep the crust crispy. You can also use the microwave for quick reheating, though the crust won't be as crispy.
- → Can I use fresh hash browns instead of frozen patties?
Fresh shredded hash browns work well too. Just make sure to squeeze out excess moisture and press them firmly into the pie dish to form a solid crust.
- → What can I substitute for the heavy cream?
Half and half or whole milk can replace heavy cream, though the filling won't be quite as rich. The eggs will still set up nicely with either substitute.
- → Can I freeze this breakfast pie?
While you can freeze the pie, the texture might change slightly when thawed. If freezing, wrap it well and use within 2 months. Thaw overnight in the fridge before reheating.
Conclusion
A delightful breakfast pie that combines crispy hash brown crust with a savory filling of eggs, sausage, and cheese. Easy to prepare and perfect for feeding a crowd, this dish offers a satisfying start to the day.