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bacon and spinach ash-brown-breakfast-casserole

Bacon and Spinach Hash Brown Pie.

Healthy Elizabeth
5 from 5 votes
Print Recipe Pin Recipe
Course Breakfast
Servings 6

Ingredients
  

For the crust

  • 20 oz frozen hash browns thawed
  • ½ cup sharp white cheddar
  • ½ teaspoon sea salt
  • ¼ teaspoons pepper

For the filling

  • 2 tablespoons butter
  • ½ yellow onion thinly sliced
  • 8 ounces frozen spinach, thawed squeeze as much liquid as possible out
  • 6 eggs beaten
  • ½ cup half and half heavy cream or whole milk
  • 4-5 slices cooked bacon bake on parchment paper at 375℉ for 15-20 minutes depending on thickness.
  • 1 cup sharp white cheddar cheese shredded
  • 1-2 tablespoons fresh chives sliced
  • sea salt and pepper to taste

Instructions
 

Make the crust

  • Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and stir together.
  • Lightly grease a pie pan with avocado oil spray or butter and evenly press the hash browns mixture into the bottom and sides of the pan.
    Make sure not to leave holes within the crust to prevent any filling from leaking out.
  • Place the pie pan in the freezer and freeze for at least 1 hour.
  • Preheat oven to 425˚F. Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.

Make the pie

  • In a skillet melt butter over medium heat, add onions, season with salt and pepper, and lightly brown them for 8- 10 minutes. Set aside to cool.
    Meanwhile, in a large mixing bowl, combine eggs, thawed spinach, and half and half.
    Whisk together until light and fluffy.
    Add remaining ingredients: sautéed onion, cooked bacon, and shredded cheddar. Season with salt and pepper and mix well.
  • Pour filling mixture into the par-baked hash brown crust and place into the oven.
    Lower the oven temperature to 375˚F and bake the pie for 25 to 30 minutes, until the eggs have just set.
  • Remove the pie from the oven and run a paring knife around the edges (to help the crust brown), then put the pie back into the oven for an additional 10 to 15 minutes.
  • Remove the bacon and hash brown breakfast pie from the oven, sprinkle with fresh chives, and cool for 10 minutes before slicing. Serve!