Bacon and Cheese Hashbrown Breakfast Pie

Steps

• 1

  Begin by gathering your ingredients.
• 2

  In a large cast-iron skillet over medium-high heat, heat 2 tablespoons oil. Add diced bell peppers and onion. Cook 5 minutes, stirring often, until vegetables are softened. Add Italian seasoning, red pepper flakes and salt and pepper to taste. Cook 1 minute. Transfer mixture to a bowl.
• 3

  In a separate large skillet over medium heat, heat 1 tablespoon oil. Add eggs and cook to a soft scramble. Transfer eggs to a plate.
• 4

  Return both skillets to stovetop over medium-high heat. Divide remaining 1/2 cup oil between skillets, then divide frozen hash browns between skillets, spreading to edges in a thin layer. Cook hash browns about 10 minutes, until deep golden-brown and crisp on bottom.
• 5

  Top hash browns in cast-iron skillet with pepper-onion mixture, then scrambled eggs, crumbled bacon and shredded cheese.
• 6

  Carefully top with hash browns from other skillet, crisp-side up. Tuck in sides to form a uniform disc.
• 7

  Place pie in skillet under broiler 5 to 7 minutes until top is an even deep brown, if needed. Let pie sit 5 minutes before slicing.
• 8

  Top with chopped scallions, sour cream, salsa, etc. if desired.