Recipe courtesy of Garfield…Recipes with Cattitude!
Who doesn’t love breakfast for dinner? It used to be one of our kid’s biggest requests when they were little (there is something indulgent about pancakes at 6 p.m., it’s like eating dessert first). This breakfast pie is easy to put together, just add some fresh fruit. This is what Mark requested for dinner. Enjoy!
2 cups cooked potatoes, diced
1-2 Tablespoons butter
1/2 cup onion, chopped
1/2 cup red or green pepper, chopped
2/3 cup cooked ham or crisply cooked bacon, diced
salt and pepper to taste
4 eggs, beaten
2 Tablespoons milk
optional-mushrooms, cheese, parsley
Full disclosure-I misread this recipe when I made it and used 1/2 onion and 1/2 red pepper, not 1/2 cup of each. Your Breakfast Pie will probably hold together better than mine and it will look like you used more eggs than I did, if you stick to the recipe.
1. In a skillet over medium heat, cook potatoes in butter until golden, about 5-6 minutes (I fried the potatoes in the same pan as I fried the bacon, using some of the bacon grease and 1 Tablespoon butter).
2. Add onion and red or green pepper (and optional chopped mushrooms); cook until onion is translucent, about 5 minutes. Remove skillet from heat; stir in ham or bacon, salt and pepper.
3. Spoon potato mixture into a lightly greased pie plate.
4. In a small bowl, whisk together eggs and milk. Pour egg mixture over potato mixture.
5. Add the optional cheese and parsley. Bake at 350°F. for 12-15 minutes, until eggs are set and center tests clean with the tip of a knife. Cut into wedges. Serves 4-6