Ham and Egg Hash Brown Pie

It's time for a new category, breakfast!!!!!!

This is one of our family's favorite breakfast recipes.  The last time we had "Ham and Egg Hash Brown Pie" was at Christmas for brunch. It's really good and my brother Luke has wanted to have it again ever since! Because this is the "Baking Apprentice" my Mom and I made the recipe a little bit simpler by just buying frozen hash browns instead of making our own. It tastes exactly the same and is a huuugggge time saver.

The Colorful Ingredients!

Cook the hash browns for about eight minutes.

Make sure to lubricate the pan!!!!!!

While Mom cooked the potatoes I started dicing the food.

This was a boneless ham that we bought at Safeway and was really easy to cut.

Make sure to add lots of cheese. (Feel free to add other leftovers in your veggie bin that you want to get rid of such as mushrooms, tomatoes, onions, etc.)

When you're finished adding all the dry ingredients, pour the egg and milk mixture over it.

Make sure to cook it completely (for about 35-40 min. at 350 degrees) so you don't die and I don't get sued. =(

Ta Da!!! Luke's dream came true and I did it without Disneyland.
(Disneyland where dreams come true... Get it? ha)

Here's my taste taster, let's see how he likes it...

He loved it and so did the rest of the family!!!  =)
(My Dad loves veggies so he added some peas and carrots to his second helping.  I don't recommend this.)



Ham and Egg Hash Brown Pie

Ingredients:

• 1 bag of frozen hash browns
• 2 tsp oil
• 3/4 tsp salt
• 6 large eggs
• 1 1/2 cups whole milk (we used skim because that's what we always buy)
• 2 tsp dry mustard
• 1 1/2 cups each diced ham and shredded Cheddar cheese
• 1 finely chopped red bell pepper
• 1/2 cup thinly sliced scallions

Directions:

1. Lightly coat two 9-inch pie plates with non-stick cooking spray.
2. Heat 2 tsp oil in a large nonstick skillet.  Add hash browns and 1/2 tsp salt to skillet.  Cook over medium-high heat, stirring often, 8 minutes or until potatoes are cooked through.
3. Press potatoes evenly over bottom and up sides of pie plate.  Repeat for second pie.  Cover and refrigerate up to 1 day.
4. About 50 minutes before serving:  Heat oven to 350F.  Whisk eggs, milk, dry mustard, and remaining 1/4 tsp salt in a large bowl to blend.  Divide ham, cheese, bell pepper, and scallions between pie plates.  Pour half the egg mixture over each.
5. Bake 35 to 40 minutes until a knife inserted near the center of the pies comes out clean.

This recipe was gleaned from Woman's Day Magazine 12/17/02.


GB2 - God Bless, GO BAKE!