Breakfast Pie Recipes

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BREAKFAST PIE



Breakfast Pie image

This crustless pie is wonderful to serve to overnight guests because you assemble it the night before. -Pam Botine, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

8 bacon strips, diced
1/4 cup crushed cornflakes
5 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup 4% cottage cheese
1-1/2 cups shredded cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups frozen cubed hash brown potatoes

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. , In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

Nutrition Facts : Calories 402 calories, Fat 31g fat (15g saturated fat), Cholesterol 234mg cholesterol, Sodium 748mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.

BREAKFAST PIE



Breakfast Pie image

Make and share this Breakfast Pie recipe from Food.com.

Provided by Dorothy Nalley

Categories     Breakfast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 package sausage (any flavor)
1 9-inch pie shell
1 1/2 cups grated swiss cheese
1/4 cup chopped green pepper (optional)
2 tablespoons chopped onions
4 eggs, slightly beaten
1 cup light cream

Steps:

  • Cook sausage until done.
  • Crumble, and then drain.
  • Mix cheese and sausage.
  • Sprinkle in pie shell.
  • Lightly beat eggs in a bowl.
  • Combine remaining ingredients and add to egg mixture.
  • Pour in shell.
  • Bake at 375 degrees for 40-45 minutes .
  • Cool on rack 10 minutes.

BREAKFAST PIE WITH A HASH BROWN CRUST



Breakfast Pie With a Hash Brown Crust image

Breakfast pie is a delicious savory breakfast of creamy quiche over a crispy hash brown crust. The bacon lattice crust makes it really special.

Provided by Leah Maroney

Categories     Lunch     Brunch     Breakfast     Pie

Time 1h15m

Number Of Ingredients 11

8 frozen hash brown patties (thawed)
10 slices bacon
1 tablespoon butter
1 cup mushrooms (diced)
1 teaspoon salt ( divided )
1/2 teaspoon ground black pepper (divided)
6 eggs
1 cup whole milk
1 cup shredded cheddar cheese
1/4 cup scallions (chopped)
2 tablespoons maple syrup

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • Grease a pie tin and press the hash browns into the pie tin, covering the bottom completely and pressing up onto the sides.
  • Bake in the preheated oven for 10 minutes until just browned.
  • Add the bacon slices to a sheet pan lined with parchment paper.
  • Cook in the preheated oven for 10 minutes, or until firm but not crispy.
  • While the crust and bacon are cooking, prepare the mushrooms. Add the butter to a sauté pan. Once melted, add the mushrooms and half of the salt and pepper. Cook on medium-high heat until browned, about 3 minutes.
  • Whisk the eggs together until completely beaten and the whites and yolks are totally incorporated.
  • Whisk the cooked mushrooms, milk, shredded cheese, and chopped scallions into the eggs. Season with the remaining salt and pepper.
  • Pour the egg mixture into the hash brown crust. Bake for 25 minutes or until the eggs are mostly set.
  • Form the bacon into a lattice crust over the top of the egg. Then brush the bacon with the maple syrup.
  • Bake for another 10-15 minutes or until the bacon has finished crisping and the egg mixture is cooked through. You can test by sticking a knife in the center. If it comes out clean, it's ready to go.
  • Serve with additional scallions and maple syrup if you wish.

Nutrition Facts : Calories 237 kcal, Carbohydrate 8 g, Cholesterol 175 mg, Fiber 1 g, Protein 14 g, SaturatedFat 7 g, Sodium 679 mg, Sugar 5 g, Fat 16 g, UnsaturatedFat 0 g

BREAKFAST QUICHE



Breakfast Quiche image

I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter
3 to 5 tablespoons ice water
FILLING:
12 bacon strips, cooked and crumbled
1/2 cup shredded pepper jack or Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion
4 large eggs
2 cups heavy whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

Steps:

  • Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

IMPOSSIBLY EASY SAUSAGE BREAKFAST PIE



Impossibly Easy Sausage Breakfast Pie image

Delicious sausage-and-eggs breakfast is impossibly easy when it's baked all in one pan.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h5m

Yield 6

Number Of Ingredients 9

1 package (12 oz) bulk pork sausage
1 small bell pepper, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 1/2 cups frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
1/8 teaspoon pepper
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In 10-inch skillet, cook sausage, bell pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate.
  • In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 0 g

ROASTED CORN BREAKFAST PIE



Roasted Corn Breakfast Pie image

This was inspired by my mother-in-law's (Dana Rock) breakfast casserole. I added my own twists and changes to create this roasted corn breakfast pie.

Provided by willbullock

Categories     Savory Pies

Time 1h50m

Yield 6

Number Of Ingredients 15

cooking spray
1 ½ cups uncooked frozen hash browns, or more to taste
4 strips bacon, cut into 1/2-inch pieces
2 large white mushrooms, chopped
1 small yellow onion, chopped
1 tablespoon avocado oil
1 cup fresh or frozen corn
2 stalks green onions, chopped, divided
1 tablespoon minced fresh cilantro
1 medium finely chopped cooked carrot
8 large eggs, beaten
2 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 tablespoons rice flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).
  • Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.
  • Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.
  • Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.
  • Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.
  • Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.
  • Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.
  • Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.
  • Remove and allow to cool for 5 to 10 minutes before slicing and serving.

Nutrition Facts : Calories 414 calories, Carbohydrate 19.2 g, Cholesterol 294.2 mg, Fat 31 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 827.1 mg

BREAKFAST PIES



Breakfast Pies image

Individual breakfast pies that can be made ahead of time, and microwaved as needed. My 3 year old grandson loves them, and they are finger food for the little ones. The big guys love them too. I fix hash browns and gravy as side dishes for the big guys, and it is a huge hit!

Provided by CRANEJWR

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 40m

Yield 10

Number Of Ingredients 7

¾ pound breakfast sausage
⅛ cup minced onion
⅛ cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
½ cup shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
  • Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
  • Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 15.8 g, Cholesterol 82.5 mg, Fat 15.7 g, Fiber 0.3 g, Protein 10.5 g, SaturatedFat 5.8 g, Sodium 718.7 mg, Sugar 3 g

IMPOSSIBLE BREAKFAST PIE



Impossible Breakfast Pie image

Make and share this Impossible Breakfast Pie recipe from Food.com.

Provided by PENNY

Categories     Breakfast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb bulk pork sausage
1/4 cup chopped onion
2 1/2 cups frozen hash brown potatoes (cubed)
1 cup shredded cheddar cheese
1 3/4 cups milk
4 eggs
1 cup Bisquick
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese

Steps:

  • Heat oven to 400 degrees and grease a 10 inch pie plate.
  • Cook sausage and onion until sausage is fully cooked; drain.
  • Mix sausage, potatoes and 1 cup cheddar cheese in pie plate.
  • Combine remaining ingredients except the 1/4 cup cheese and pour into pie plate with the sausage and potato mixture.
  • Bake about 40 minutes or until knife inserted in center comes out clean.
  • Sprinkle with remaining 1/4 cup cheese and bake an additional 2 minutes or until cheese melts.

Nutrition Facts : Calories 578.3, Fat 33.1, SaturatedFat 14.4, Cholesterol 230.1, Sodium 615.9, Carbohydrate 33.5, Fiber 1.8, Sugar 3, Protein 35.4

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