Best Potato And Egg Brunch Pie Recipes

SKILLET POTATO PIE WITH EGGS AND CHEESE

Steps:

• Preheat oven to 350º F.
• In a large ovenproof skillet, cook the bacon until crisp. Transfer the bacon to a paper towel and set aside.
• Drain all but 3 tablespoons of bacon grease. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms. Cook, turning often until potatoes are warmed through.
• In a medium bowl add eggs, milk, parsley and cheese. Season with salt and pepper, stir until all is combined, pour mixture over the potatoes and sprinkle crumbled bacon on top.
• Place skillet into the oven and bake until eggs are set about 25 - 30 minutes. Serve hot directly from the skillet.

POTATO EGG PIE

Steps:

• Preheat oven to 400*.
• Over medium heat melt butter then blend in flour, salt and pepper.
• Slowly mix in milk, stirring continually until mixture is thick and bubbly.
• Remove from heat- set aside.
• Line bottom and sides of a greased 9 inch pie plate with half the potatoes.
• Into the shell layer eggs, bacon, parsley, cheese and white sauce.
• Cover with remaining potatoes.
• Brush the top of the pie with 2 tablespoons of milk.
• Bake for 20 minutes or until top is browned.

POTATO AND EGG BRUNCH PIE

Steps:

• 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!

ROASTED RED PEPPER AND POTATO EGG PIE

Steps:

• Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.
• While peppers are working, heat about 1/4 cup extra-virgin olive oil in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.
• Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve.

EGG, POTATO, AND PROSCIUTTO PIE

Steps:

• Put a baking sheet in middle of oven and preheat oven to 375°F.
• If dough is in 1 piece, cut in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides.
• Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don't touch one another. Season eggs with 1/4 teaspoon each of salt and pepper.
• Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim.
• Bake until pastry is golden brown and puffed, 50 to 60 minutes.