Breakfast Pie celebrates National Pie Day | Seasonal Servings

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is leaner, while ground beef is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense, and frozen spinach is often cheaper.

Start by cooking bacon in a hot pan until crispy, avoiding grease splatter.

Add chopped leeks to the pan with the bacon and cook until softened.

Stir in diced red bell pepper and cook briefly for color and flavor.

Add mushrooms to absorb the bacon fat and turn off the heat.

Shred about 1 cup of pepper Jack cheese and set aside.

In a bowl, whisk together 5 eggs, 1 tablespoon of heavy cream, salt, and black pepper.

Combine the cooked bacon and vegetables with the egg mixture and add the shredded cheese.

Shred 3 medium potatoes using a cheese grater and place them in a colander.

Salt the shredded potatoes and let them sit for 10-20 minutes to drain excess liquid.

Squeeze out the liquid from the potatoes and mix with melted butter and olive oil.

Press the potato mixture into a thin layer in a 9-inch pie dish to form the crust.

Pour the egg and vegetable mixture into the potato crust.

Bake in a preheated oven at 375°F for about 40 minutes, covered to ensure the bottom crisps up.

Remove from the oven and let cool slightly before slicing.

Slice avocado and drizzle with hot sauce to serve on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens