Country Breakfast Pie
Submitted by andrew_bolden
Browned sausage, hash brown potatoes, bell peppers, and sharp cheddar baked in a flaky pie crust with a savory egg custard. The ultimate make-ahead brunch for 6.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minEverything you love about a big country breakfast, all packed into one golden pie crust and ready to slice.
Browned sausage and thawed hash browns lay down a hearty base, then green onions, bell peppers, and sharp cheddar pile on top.
A simple egg and milk custard gets poured over the whole thing and bakes until set, puffed, and lightly browned around the edges.
Using a frozen pie shell and frozen hash browns means you can have this assembled and in the oven in about 20 minutes. It’s a brunch crowd-pleaser that works just as well for a lazy weekend as it does for a holiday morning.
Pro Tips
- Brown and drain the sausage completely so the pie doesn’t get greasy at the bottom
- Thaw the hash browns first. Frozen potatoes release water as they bake and make the crust soggy
- Let the pie rest 5 minutes before slicing so the custard firms up and each piece holds together
- Assemble the night before, cover, and refrigerate. Add 5 to 10 extra minutes of bake time straight from the fridge
Ingredients
Directions
Preheat oven to 375℉ (190℃). Place crust on baking sheet. Scatter sausage around bottom of crust.
Top with potatoes, onions, bell peppers and cheese.
Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust.
Bake 30 minutes or until egg mixture is cooked and crust is lightly browned.
Sprinkle with additional cheese and peppers, if desired.
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