Baked Potato Breakfast Pie
Baked Potato Breakfast Pie
Ingredients
- 2 large russet potatoes, scrubbed, peeled, and sliced Hasselback style (sliced almost all the way through, creating thin fanned layers)
- 6 large eggs, whisked
- 1 1/2 cups shredded cheddar cheese
- 6 strips bacon, cooked until crispy and chopped
- 1/2 cup sour cream, for garnish
- 2 green onions, chopped, for garnish
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 10-inch cast iron skillet with olive oil.
⏱️ 5 min•🌡️ 375
- 2
Arrange the Hasselback-sliced potatoes in a circular pattern around the edge of the prepared cast iron skillet, creating a ring. Season the potatoes lightly with salt and pepper.
⏱️ 5 min
- 3
Carefully pour the whisked eggs into the center of the potato ring, ensuring it fills the space between the potatoes.
⏱️ 2 min
- 4
Sprinkle 1 cup of the shredded cheddar cheese evenly over the egg mixture in the center.
⏱️ 1 min
- 5
Distribute the chopped bacon pieces evenly over the cheese and egg mixture. Sprinkle with the remaining 1/2 cup of shredded cheddar cheese.
⏱️ 2 min
- 6
Place the skillet into the preheated oven and bake for 25-30 minutes, or until the eggs are set, the potatoes are tender, and the cheese is melted and golden brown.
⏱️ 30 min•🌡️ 375
- 7
Once baked, carefully remove the skillet from the oven. Let it cool for a few minutes before serving.
⏱️ 5 min
- 8
Using a knife and spatula, cut a slice of the pie from the skillet, ensuring you get both potato and egg sections. Carefully lift the slice onto a serving plate.
⏱️ 3 min
- 9
Add a dollop of sour cream on top of the served slice.
⏱️ 1 min
- 10
Garnish with chopped green onions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Potato Breakfast Pie
- 2 large russet potatoes, scrubbed, peeled, and sliced Hasselback style (sliced almost all the way through, creating thin fanned layers)
- 6 large eggs, whisked
- 1 1/2 cups shredded cheddar cheese
- 6 strips bacon, cooked until crispy and chopped
- 1/2 cup sour cream, for garnish
- 2 green onions, chopped, for garnish
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 10-inch cast iron skillet with olive oil.
⏱️ 5 min•🌡️ 375 - 2
Arrange the Hasselback-sliced potatoes in a circular pattern around the edge of the prepared cast iron skillet, creating a ring. Season the potatoes lightly with salt and pepper.
⏱️ 5 min - 3
Carefully pour the whisked eggs into the center of the potato ring, ensuring it fills the space between the potatoes.
⏱️ 2 min - 4
Sprinkle 1 cup of the shredded cheddar cheese evenly over the egg mixture in the center.
⏱️ 1 min - 5
Distribute the chopped bacon pieces evenly over the cheese and egg mixture. Sprinkle with the remaining 1/2 cup of shredded cheddar cheese.
⏱️ 2 min - 6
Place the skillet into the preheated oven and bake for 25-30 minutes, or until the eggs are set, the potatoes are tender, and the cheese is melted and golden brown.
⏱️ 30 min•🌡️ 375 - 7
Once baked, carefully remove the skillet from the oven. Let it cool for a few minutes before serving.
⏱️ 5 min - 8
Using a knife and spatula, cut a slice of the pie from the skillet, ensuring you get both potato and egg sections. Carefully lift the slice onto a serving plate.
⏱️ 3 min - 9
Add a dollop of sour cream on top of the served slice.
⏱️ 1 min - 10
Garnish with chopped green onions and serve immediately.
⏱️ 1 min