You’ll Fall In Love With This Brunch Pie The Moment You Have Your First Bite
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Since that initial time making this, I have prepared it a few more times when we have early morning or over night guests.
Once in a while we will have a brunch at our church on Sundays after the service is over. I like to take this, except I do it in the crock pot so that it stays nice and warm. You can mix out the veggies and try different cheeses to suit your personal tastes. I always try and make it a little different, using some of the tips and advice that I have gotten from the MIL over the years. I could cook with her just about every day and learn something new each and every time, I think!
Ingredients
2 Tbsp Land O’ Lakes butter
2 cups frozen hash browns
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery salt
1 cup sliced fresh mushrooms
1/2 cup chopped red pepper
1/4 cup chopped green onion
1 cup shredded cheese
1/4 cup cooked, crumbled bacon
6 Eggland’s eggs
3/4 cup McArthur milk
Instructions:
In frying pan, melt butter and cook hash browns about 5 minutes. Sprinkle with salt, pepper and celery salt.
Spread into greased pie plate and top with mushrooms, red pepper, onion, cheese and bacon.
Whisk together eggs and milk and pour on top.
Bake at 350 F for 30 minutes.
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Big thanks to Mennonite Girls Can Cook for this delicious pie recipe!
Quick tip: I like to use a cheese mix for this, instead of using just one flavor.
One Comment
is this shredded hash browns or the diced hashbrowns?