Here’s the recipe for the breakfast pie:
- 1 refrigerated pie crust
- 1 1/2 cups whole milk
- 6 eggs
- Green onions, chopped
- 1 cup shredded cheese (I used a mozzarella/provolone mix)
- 3 slices bacon, cooked and crumbled
- 2 cups of shredded hash browns, fresh/frozen, thawed and drained
- 3/4 tsp salt
- 1/4 tsp pepper
- 10 slices bacon for lattice top
Preheat oven to 350.
Place crust in 9″ round pie plate.
Combine milk, eggs, onions, cheese, crumbled bacon, hash browns, salt, and pepper – mix well.
Cook for 35-40 minutes.
Lattice weave the bacon, and bake in the oven. I used thick bacon so it cooked for 30 minutes, and I still didn’t feel like it was done. I finished cooking it in the microwave the next morning before serving.
I cooked the lattice bacon separate from the pie, on a edged cookie sheet with parchment paper, so I could drain the grease. Also, this allowed for easy removal of the bacon, if someone prefers not to have bacon on top.
I made this the night before, and it was very good. It went very quickly. Enjoy!