The Carriage House Breakfast Pie
Submitted by falun
A crustless breakfast pie loaded with bacon, sharp cheddar, grated russet potatoes, and bell peppers. Bake in a quiche dish or individual ramekins for a crowd-friendly brunch.
YIELD
6 to 8 servingsPREP
20 minCOOK
75 minREADY
95 minThis crustless breakfast pie is basically everything you love about a diner breakfast, baked into one gorgeous dish.
Salty bacon, colorful bell peppers, and onions get sautéed together, then mixed into a thick batter of whisked eggs, grated russet potatoes, and a mountain of sharp cheddar cheese.
It bakes low and steady until the center sets and the edges turn golden and slightly crispy from all that melted cheese.
Make it in one big quiche dish for a centerpiece, or portion it into ramekins for a brunch spread that looks like you hired a caterer.
Pro Tips
- Squeeze the grated potatoes in a clean towel to wring out excess moisture. Wet potatoes will make the pie soggy
- Use the sharpest, most aged cheddar you can find. It melts beautifully and the flavor punches through the eggs and bacon
- Individual ramekins bake in about 20 to 30 minutes versus 45 for the full dish, so they’re great when you’re short on time
- This reheats well the next morning, so make a full batch even if you’re cooking for two
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease a large quiche dish or 6 to 8 individual ramekins.
Sauté bacon, peppers and onion until soft.
Drain on paper towel.
Whisk eggs with potatoes, cheese, salt and pepper.
Mix in bacon and vegetable mixture.
Pour into prepared pan spreading mixture evenly.
Bake for 45 minutes, until center is set or knife inserted in center comes out clean.
Bake 20 to 30 minutes for individual ramekins.
Makes 6 to 8 servings.
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