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Bacon and Cheese Hashbrown Breakfast Pie

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Bacon and Cheese Hashbrown Breakfast Pie
  • Prep 15 min
  • Total 35 min
  • Servings 6
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Everything you love to eat for breakfast – eggs, cheese, bacon and hashbrowns – all served up in one loaded savory pie.
by: Girl vs Dough
Updated May 11, 2017

Ingredients

  • 1/2 cup plus 3 tablespoons olive oil, divided
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow onion, diced
  • 1 teaspoon Italian seasoning
  • Pinch red pepper flakes
  • Salt and pepper, to taste
  • 4 eggs, beaten with 1 tablespoon water
  • 12 cups frozen shredded hash browns (about 2 1/4 lbs)
  • 1/4 cup cooked and crumbled bacon (about 4 slices)
  • 1/2 cup shredded Colby Jack cheese
  • Chopped scallions, sour cream and salsa for garnish as desired

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.

Expert Tips

  • tip 1
    You can use fresh shredded potatoes in place of frozen hash browns; just be sure to squeeze as much moisture from them as you can before cooking them.

Nutrition Information

350 Calories, 32g Total Fat, 12g Protein, 3g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
290
Total Fat
32g
50%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
135mg
45%
Sodium
630mg
26%
Potassium
120mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
8g
34%
Sugars
1g
Protein
12g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Everything that is delicious in one skillet. Come to the table... breakfast is served! Mix 'er up and cook it all in one cast iron skillet. I don’t know about you, but for me, when it comes to breakfast I’m always torn between sweet and savory. Do I go for the pancakes doused in syrup, with extra chocolate chips? Or do I devour the hash browns with eggs and a side of a million pieces of bacon? It’s always a tough call, and I often alternate between the two when I go big with breakfast. When it’s time for the savory stuff, this hashbrown pie is perfection. It’s everything I love about the savory breakfast in one bite: Two layers of crispy shredded potatoes with scrambled eggs, crumbled bacon, melty cheese and sautéed peppers and onions stuffed in the center. These are the kind of breakfasts I get excited about the night before (#foodnerdalert, I know).
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