Contents

Ultimate Savory Egg and Hash Brown Breakfast Pie: The Perfect Weekend Brunch

There’s something truly special about weekend mornings. For many families, including ours, it’s a time for slower paces, relaxed routines, and often, a delicious brunch. Whether we attend church on Saturday evenings or Sunday mornings sets the stage for our weekend culinary adventure. If we opt for Sunday service, a trip out for brunch often follows. But, if Saturday night calls, then Sunday morning invariably means a cozy brunch right at home, enjoyed in our pajamas, savoring those extra precious hours of sleep. It’s these relaxed mornings that inspire some of our most beloved home-cooked meals.

Our home brunch menu is wonderfully varied. Sometimes it’s the classic eggs and bacon, a simple yet satisfying start to the day. Other times, I find myself in a more experimental mood, eager to try something new and exciting. This particular recipe for our Savory Egg and Hash Brown Breakfast Pie was born out of one of those inspired weekends. We craved something hearty, comforting, and packed with flavor, but also something that wouldn’t require hours of prep, especially when brunch cravings hit mid-morning.

The Quest for the Perfect Weekend Breakfast Casserole

My kids have an undeniable love affair with hash browns. Serve them up crispy and golden, especially alongside some perfectly cooked bacon, and I’ve undoubtedly scored a major win in the breakfast department! Knowing their preferences, I wanted to create a breakfast casserole that would incorporate these beloved elements. However, many of my go-to breakfast casseroles are designed to be “make-ahead,” requiring overnight refrigeration. It was already 10 AM, and the aroma of coffee was filling the house; waiting until tomorrow was simply not an option. We wanted to eat sooner rather than later, which spurred me to get creative in the kitchen. This was the perfect opportunity to experiment with a fresh idea that delivered on flavor and convenience.

What emerged from that experiment was this incredible breakfast pie: a truly innovative and satisfying dish featuring a savory hash brown crust, generously filled with crispy bacon, fluffy eggs, textured bread crumbs, a hint of onion, and rich Swiss cheese. It’s a complete breakfast experience in every slice, blending beloved flavors and textures into one cohesive and delightful pie. The best part? It comes together quicker than you might think, making it an ideal choice for those spontaneous weekend brunches where you want big flavor without the big fuss.

Crafting Your Savory Breakfast Masterpiece: A Step-by-Step Guide

Creating this Egg and Hash Brown Breakfast Pie is a surprisingly straightforward process, yielding impressive results. Let’s walk through each stage to ensure your pie turns out perfectly golden, crispy, and utterly delicious.

The Foundation: A Crispy Hash Brown Crust

The secret to this pie’s unique charm lies in its hash brown crust. It’s a fantastic alternative to traditional pastry, offering a wonderful texture and savory flavor that complements the filling beautifully. Begin by defrosting your hash brown potatoes; this is crucial for them to be pliable enough to form the crust. Once thawed, combine them with sliced green onions and a touch of melted butter. The butter helps the hash browns crisp up nicely in the oven, creating that irresistible golden-brown base.

Next, press this hash brown and onion mixture firmly into the bottom and up the sides of your greased pie pan. Don’t be shy here – a compact crust is a sturdy crust, ensuring it holds its shape when you slice into your delicious pie. This initial pressing creates a wonderful foundation for all the delicious layers to come.

Building the Layers: Breadcrumbs and Bacon

Once your hash brown crust is in place, it’s time to add the next layer of flavor and texture. Sprinkle a generous amount of cubed Italian or French bread (crusts removed for a softer texture) over the hash brown base. These bread crumbs will absorb some of the egg mixture, adding a delightful softness and preventing the bottom from becoming soggy. This step is key to achieving that perfect internal consistency. On top of the bread, scatter your cooked and crumbled bacon. Make sure your bacon is nice and crispy before crumbling; this adds a wonderful salty crunch that is absolutely essential to the pie’s overall appeal. The combination of the bread and bacon creates a rich, savory layer that perfectly balances the eggs and cheese.

The Creamy Egg Filling

Now for the heart of our breakfast pie: the egg mixture. In a bowl, whisk together the eggs, cream (or milk for a lighter version), salt, pepper, and a crucial tablespoon of Dijon mustard. The Dijon adds a subtle tang and depth of flavor that elevates the eggs beyond a simple scramble. Whisk everything thoroughly until well combined and slightly frothy. This ensures a light and even consistency throughout the pie. Gently pour this creamy egg mixture over the bread crumbs and bacon, making sure it distributes evenly and seeps into all the nooks and crannies. This liquid gold will bind all the delicious elements together during baking.

The Cheesy Crown and Baking to Perfection

Finally, crown your pie with a generous layer of shredded Swiss cheese. Swiss cheese melts beautifully, creating a wonderfully gooey and slightly nutty top layer that’s irresistible. While topping with cheese is traditional, I’ve found that sometimes mixing the cheese directly into the egg mixture (before pouring it over the bacon and breadcrumbs) can prevent it from browning too much on top, while still allowing it to melt perfectly into the pie. Both methods work well, so feel free to choose based on your preference for a golden-brown crust or a more integrated cheesy interior.

Bake your pie in a preheated oven until the top is golden brown and the egg mixture is completely set. You’ll know it’s ready when a knife inserted into the center comes out clean. Allow the pie to rest for about 5 minutes after baking before slicing. This resting period helps the pie set even further, making for cleaner slices and preventing the filling from spilling out. The end result is a fantastically flavorful, satisfying breakfast pie that’s perfect for feeding a crowd or simply indulging in a delightful weekend brunch at home.

Tips for Success and Delicious Variations

To ensure your Egg and Hash Brown Breakfast Pie is always a showstopper, here are a few extra tips and ideas for customization:

Hash Brown Prep: For an even crispier crust, consider pressing the hash browns into the pan and pre-baking them for 10-15 minutes before adding the filling. This extra step helps to dry them out and enhances their crispiness.
Cheese Choices: While Swiss cheese offers a wonderful flavor, feel free to experiment with other melting cheeses like cheddar, Gruyère, or a Monterey Jack blend. A sprinkle of Parmesan can also add a nice sharp finish.
Add Vegetables: Boost the nutritional value and flavor by adding sautéed mushrooms, bell peppers, spinach (ensure it’s well-drained to avoid excess moisture), or diced tomatoes. Add them over the bacon layer before pouring in the egg mixture.
Spice It Up: A pinch of red pepper flakes in the egg mixture can add a subtle kick. You could also include a dash of hot sauce for those who like more heat.
Herbs: Fresh chives, parsley, or thyme chopped and mixed into the egg batter can bring an aromatic freshness to the pie.
Serving Suggestions: This breakfast pie is substantial enough to stand on its own, but it pairs beautifully with a fresh fruit salad, a side of toasted artisan bread, or a refreshing glass of orange juice or a mimosa for a truly celebratory brunch.
Make-Ahead Option (Partial): While not a full overnight casserole, you can cook the bacon and prepare the hash brown crust ahead of time. Store them separately in the fridge, then assemble and bake in the morning for a quicker fresh-baked meal.

This recipe is designed for flexibility, allowing you to tailor it to your family’s tastes or whatever ingredients you have on hand. It’s a testament to how a little kitchen experimentation can lead to truly memorable dishes.

Shared at: Kitchen Dreaming: Weekend Social

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Egg & Hashbrown breakfast pie in a ceramic pie pan and a slice of the pie on a white plate both on a multi colored table cloth.

5 from 1 vote

Print Recipe

Egg & Hash Brown Breakfast Pie

Egg & Hashbrown breakfast pie is perfect for a weekend brunch or breakfast.

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Course:
Breakfast/Brunch

Cuisine:
American

Keyword:
Egg & Hash Brown Breakfast Pie

Servings:

1
pie

Calories:

7529
kcal

Author:
Michaela Kenkel

Cook Mode

Prevent your screen from going dark

Ingredients

4
cups
hash brown potatoes
defrosted
1/2
cup
green onion
sliced
2
Tablespoons
butter
1
pound
bacon
cooked and crumbled
4
cups
Italian or French bread
cubed without crust
1 1/4
cup
cream
substitute milk if need be
4
eggs
1/2
teaspoon
salt
1/4- 1/2
teaspoon
pepper
1
Tablespoon
Dijon Mustard
2
cups
Swiss cheese
shredded

Instructions

Preheat oven to 350 degrees F (175 C). Spray a 9″ deep dish pie plate with non-stick cooking spray.
Cook and crumble bacon into fairly large pieces. Set aside.
Melt butter in a skillet over high heat. Add defrosted hash browns and sliced green onions and cook for about 5 minutes, stirring occasionally, until slightly softened and heated through.
Press the hash brown mixture firmly into the bottom and up the sides of the prepared pie pan to form an even crust.
Evenly distribute the cubed bread crumbs over the hash brown crust. Then, scatter the cooked and crumbled bacon over the bread crumbs.
In a separate bowl, whisk together the eggs, cream (or milk), salt, pepper, and Dijon mustard until well combined.
Carefully pour the egg mixture over the layers of bread crumbs and bacon in the pie pan, ensuring it’s evenly distributed.
Top with the shredded Swiss cheese. (Alternatively, for less browning on top, mix the cheese into the egg mixture before pouring).
Bake for 25-30 minutes, or until the top is golden brown and the egg is completely set. A knife inserted into the center should come out clean.
Remove from oven and let sit for 5 minutes before cutting and serving. Enjoy your delicious homemade breakfast pie!

Nutrition