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potato and egg brunch pie

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

A yummy breakfast or brunch made and baked in your cast iron skillet or casserole dish. Very easy recipe check out the ingredients: the eggs, potatoes,bacon and cheese can be prepared the night before,if desired;and kept in the refrigerator until needed.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For potato and egg brunch pie

  • 6 lg
    hard boiled eggs or scrambled soft
  • 5 md
    potatoes, peeled and boiled
  • 1 Tbsp
    butter
  • 1/4 c
    cooked bacon, chopped
  • 1 c
    grated colby cheese
  • to taste
    salt and pepper
  • 1 1/4 c
    dairy sour cream
  • 2
    ripe roma tomatoes, diced
  • 1 Tbsp
    fresh chives, chopped

How To Make potato and egg brunch pie

  • 1
    Heat oven to 350^. Spread the butter in the skillet or casserole dish sides and bottom or use non-stick butter spray.
  • 2
    Layer potato slices in bottom of skillet then, then a layer of sliced eggs. Sprinkle bacon over all,now sprinkle the cheese over and salt and pepper.
  • 3
    Spread the sour cream over top and then garnish with the diced tomato and chives. Bake in the oven for 15 to 20 minutes. For brunch serve with some toast or crusty bread and a crispy salad or wilted lettuce salad.
  • 4
    NOTE: Leftover scrambled eggs, sausage,ham or other meats may be used. Also you can use your favorite cheese and type of tomato. Enjoy!
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