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Egg and Hash Brown Pie

Egg and Hash Brown Pie

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
HSTR

HSTR

Not only is this casserole easy to make and great tasting, it's pleasing to the eyes with it's shades of golden brown, yellow, and green. This dish is great served with sliced fruit and toast or muffins. You may substitute chopped cooked ham for the bacon if you wish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
  3. In a large bowl, beat together the eggs and milk. Stir in the bacon, hash browns, green onions, and 1 cup shredded Cheddar cheese. Pour into the prepared baking dish.
  4. Bake in the preheated oven 25 to 35 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining Cheddar cheese on top, and continue baking for 3 to 4 minutes, or until the cheese is melted. Remove from oven, and let sit 5 minutes before serving.
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Reviews

Kathy B.
85

Kathy B.

1/1/2007

This recipe is wonderful, but you can take it to another level by increasing ingredients and cooking it in your crockpot over night. Increase potatoes to 32oz bag (cubed hashbrowns), 12 eggs, 3 cups shredded cheese, 1 cup milk, 1/2 cup chopped onion, 1/2 cup chopped green pepper and 1 cup or more of ham, sausage, bacon, canadian bacon, any combination you want. Cook in your slow cooker for 10 to 12 hours. You can add just about anything to this recipe and it is done when you wake up in the morning. The Smart Crockpot cooks too hot, so if using this cooker, reduce cooking time.

THELBERG
70

THELBERG

3/10/2006

We made this last weekend with a few modifications and other reviewers' suggestions. I browned the hash browns in some butter with the green onions, fresh garlic and cut-up bacon. I put this in the bottom of the pan and poured the egg mixture on top (added some Lawry's Seasoned Salt to the egg mixture, too). I also used Kraft Mexican cheese with peppers in place of the cheddar. It was fantastic - got rave reviews from my family - even the picky eaters!

gmcbiker
60

gmcbiker

1/22/2008

This is my favorite "quickie" breakfast! I do change it up a bit. I add 1 cup of chopped spinach. I also take canned flaky biscuits and press them into muffin tins. Fill with the mixture and bake. When done, I let them cool, then package individually in quart freezer bags. Then I have breakfast muffins ready to go at a moments notice! YUMMY!!!!

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