Potato And Egg Breakfast Pie

Course : Pies
Serves: 1
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1 Package frozen hash brown potatoes -- (20 ounce) thawed
1/3 Cup vegetable oil
1 1/2 Tablespoons chopped fresh parsley
3/4 Cup jack cheese -- shredded
3/4 Cup shredded Swiss cheese
1 Package breakfast sausage -- (12 ounce) cooked, crumbled and drained
1 Can sliced mushrooms -- (4 ounce) drained
1/2 Cup milk
4 large eggs -- slightly beaten
1 Teaspoon garlic salt
1/4 Teaspoon black pepper
4 Slices tomato -- (4 to 6)

Preparation / Directions:

Preheat oven to 425 F. In a medium bowl, combine potatoes and oil; blend to coat. Press mixture into a 10-inch pie dish. Bake for 30 minutes, or until golden brown. Remove from oven. Reduce oven to 350 F. Meanwhile, in a large bowl, combine one tablespoon of parsley and remaining ingredients except tomato slices. Blend well. Pour into potato crust. Bake for 25 minutes, or until eggs are set. Place tomato slices over pie and top with remaining 1/2 tablespoon parsley. Bake five to seven minutes longer. Makes 6 servings.


Nutritional Information:

1427 Calories (kcal); 120g Total Fat; (74% calories from fat); 56g Protein; 38g Carbohydrate; 843mg Cholesterol; 2603mg Sodium

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