Mornings totally suck sometimes. And when you have six kids (four of which in school), when alarms don’t go off, or kids are extra cranky, things aren’t going smoothly, and time is not on your side, breakfast has to be as fast as possible. Unfortunately, sometimes that means compromising having a good breakfast for convenience. But because I’m a planner, planning for the unexpected and the mega-sucktitude that mornings can sometimes bring, I don’t mind convenience, I just want it my kind of convenience – hot breakfasts, homemade, ready to go.
I stockpile homemade pancakes and waffles. I batch-cook many kinds of muffins, potato pancakes, pumpkin bread, and french toast, too. All the excess gets frozen and reheated the day of. Forget the boxed breakfasts chock-filled with chemicals and additives, like I said, I want it my way. Some mornings, quick even means an super-fast egg sandwich. But tonight, I created a masterPIEce. I made a breakfast pie. Eggs, bacon, hashbrowns, all in a pie shell with cheese on top. PERFECT!
How to Make Breakfast Pie
Cook your bacon; let it cool. Crumble or chop and place in bottom of pie crust.
Saute hash browns or potatoes until heated through and beginning to brown on all sides, but not cooked thoroughly. Season and add to the pie dish.
Whisk eggs and milk together in a bowl, add to the pie plate.
Using your spatula, mash down the potatoes into the egg mixture, so that the top is even.
Bake at 350 until egg is cooked through and knife inserted into the center comes out clean. Will vary by oven – mine cooked in about 30+ minutes. Once cooked, sprinkle crumbled cheddar on top, and place back in the oven until cheese begins to brown slightly. You can choose to add it into the egg mixture, instead, or in addition to sprinkling on top. Here’s my finished masterPIEce:
Can’t wait for my kids to be able to cut into this tomorrow morning for breakfast. See? By pre-making it the night before, you have a fast, easy, nutritional hot breakfast for the Mornings ‘o Suck. Wouldn’t you agree?
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