Recipe | "Overnight Bacon Potato Breakfast Pie" by Sue Ready

"This savory, flavorful dish can be made the day before, refrigerated overnight and baked the next day. The recipe makes one nine-inch pie but ingredients can easily be doubled to make two pies. Serve the breakfast pie with a mixed green or fruit salad, add a glass of bubbly Prosecco or a Mimosa and enjoy your holiday brunch." - Sue Ready


Lightly grease a 9-inch pie pan and set aside. In a skillet fry bacon until crisp. Add onions and peppers in the last few minutes of frying time and sauté them. Drain onions, peppers and bacon on a paper towel.

Crumble bacon and set aside with peppers and onions. Drain grease reserving 1 TB. bacon drippings. Stir in breadcrumbs and brown. If using unseasoned breadcrumbs add in ¼ tsp. Herbes de Provence. Set aside in a small bowl, cover and chill until needed for baking. In a medium bowl whisk eggs until foamy. Stir in crumbled bacon with diced onions and peppers, Swiss or Cheddar cheese, cottage cheese, milk, spices, salt and pepper. Whisk to combine all ingredients. Fold in shredded potatoes. Pour ingredients into prepared pie pan. Cover and chill 2 to 24 hours. Preheat oven to 325 degrees. Let pie sit for 20 minutes before baking. Sprinkle pie with breadcrumb mixture. Bake, uncovered about 35 minutes or until knife inserted in center comes out clean. Cut in wedges to serve.

  • 8 slices of bacon
  • ½ cup Panko seasoned breadcrumbs
  • 1/3 cup sweet onions, diced
  • ¼ -1/3 cup mini sweet red peppers, diced
  • 5 large eggs
  • 1-1/2 cup grated Swiss or Cheddar cheese
  • ½ cup cottage cheese
  • 1/3 cup milk
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. herbes de Provence
  • 1 tsp. parsley flakes
  • *Optional: 2 drops Sriracha sauce
  • 3 cups frozen shredded hash browns potatoes, thawed


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