Elaine's Breakfast Pie

Rise and shine with Elaine's Breakfast Pie, a savory and satisfying way to kickstart your day! This delightful dish combines a crispy golden hash brown crust with a rich, fluffy egg filling packed with vibrant sautéed veggies like onions, red bell peppers, and baby spinach. A generous layer of melted cheddar cheese ties everything together, creating a comforting breakfast pie that's sure to become a family favorite. Perfect for weekend brunches or meal prepping, this easy-to-make recipe is ready in under an hour and serves six. Whether you're feeding a crowd or looking for a wholesome way to fuel your morning, Elaine's Breakfast Pie is the perfect combination of hearty and flavorful.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 large eggs
• 0.25 cup milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small, diced onion
• 1 diced red bell pepper
• 2 cups baby spinach
• 1 cup cheddar cheese, shredded
• 2 cups frozen hash browns
• 2 tablespoons butter, melted

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with non-stick spray or a small amount of olive oil.

Step 2

In a medium bowl, toss the frozen hash browns with the melted butter, then press the mixture evenly into the bottom and up the sides of the prepared pie dish to form a crust.

Step 3

Bake the hash brown crust in the preheated oven for 10-12 minutes, or until it begins to turn golden brown. Remove from the oven and set aside.

Step 4

While the crust bakes, heat the olive oil in a medium skillet over medium heat. Add the diced onion and red bell pepper and sauté for 3-4 minutes, until softened. Stir in the baby spinach and cook for an additional 2 minutes, until the spinach is wilted. Remove from heat.

Step 5

In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 6

Spread the sautéed vegetables evenly across the hash brown crust. Sprinkle the shredded cheddar cheese over the top of the vegetables.

Step 7

Pour the egg mixture evenly over the vegetables and cheese, ensuring everything is well coated.

Step 8

Place the pie dish back into the oven and bake for 25-30 minutes, or until the eggs are set in the center and lightly golden on top.

Step 9

Remove the breakfast pie from the oven and let it cool for 5 minutes before slicing.

Step 10

Serve warm and enjoy your delicious Elaine's Breakfast Pie!

Nutrition Facts

Serving size	(1128.0g)

Amount per serving	% Daily Value*
Calories	2131.8

Total Fat 152.1g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 9.4g
Cholesterol 1357.9mg	0%
Sodium 3813.2mg	0%
Total Carbohydrate 106.6g	0%
Dietary Fiber 13.9g	0%
Total Sugars 14.4g
Protein 91.4g	0%

Vitamin D 323.6IU	0%
Calcium 1559.7mg	0%
Iron 10.5mg	0%
Potassium 2429.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.3%

Protein: 16.9%

Carbs: 19.7%