Breakfast Pie With a Hash Brown Crust

Ingredients

• 8 frozen hash brown patties, thawed
• 10 slices bacon
• 1 tablespoon butter
• 1 cup mushrooms, diced
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 6 large eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/4 cup chopped scallions
• 2 tablespoons maple syrup

Instructions

1. Gather the ingredients. Preheat the oven to 400 F.
2. Grease a pie tin and press the hash browns into the pie tin, covering the bottom completely and pressing up onto the sides.
3. Bake in the preheated oven for 10 minutes until just browned.
4. Add the bacon slices to a sheet pan lined with parchment paper.
5. Cook in the preheated oven for 10 minutes, or until firm but not crispy.
6. While the crust and bacon are cooking, prepare the mushrooms. Add the butter to a sauté pan. Once melted, add the mushrooms and half of the salt and pepper. Cook on medium-high heat until browned, about 3 minutes.
7. Whisk the eggs together until completely beaten and the whites and yolks are totally incorporated.
8. Whisk the cooked mushrooms, milk, shredded cheese, and chopped scallions into the eggs. Season with the remaining salt and pepper.
9. Pour the egg mixture into the hash brown crust. Bake for 25 minutes or until the eggs are mostly set.
10. Form the bacon into a lattice crust over the top of the egg. Then brush the bacon with the maple syrup.
11. Bake for another 10-15 minutes or until the bacon has finished crisping and the egg mixture is cooked through. You can test by sticking a knife in the center. If it comes out clean, it’s ready to go.
12. Serve with additional scallions and maple syrup if you wish.