The Carriage House Breakfast Pie
Yield
6 to 8 servingsPrep
20 minCook
75 minReady
95 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
bacon
diced |
|
| ¼ | Green |
sweet red bell peppers
diced |
*
|
| ¼ | Red |
sweet red bell peppers
diced |
*
|
| 1 | small |
onions
chopped |
|
| 8 | large |
eggs
fresh |
|
| 1 | pound |
potatoes
russet, peeled, grated |
|
| 2 ¾ | cups |
cheddar cheese, very old, sharp
shredded |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
bacon
diced |
|
| 0.3 | Green |
sweet red bell peppers
diced |
*
|
| 0.3 | Red |
sweet red bell peppers
diced |
*
|
| 1 | small |
onions
chopped |
|
| 8 | large |
eggs
fresh |
|
| 453.6 | g |
potatoes
russet, peeled, grated |
|
| 651 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
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.
