Potato And Egg Brunch Pie Food

POTATO AND EGG BRUNCH PIE

Steps:

• 1. Heat oven to 350^. Spread the butter in the skillet or casserole dish sides and bottom or use non-stick butter spray.
• 2. Layer potato slices in bottom of skillet then, then a layer of sliced eggs. Sprinkle bacon over all,now sprinkle the cheese over and salt and pepper.
• 3. Spread the sour cream over top and then garnish with the diced tomato and chives. Bake in the oven for 15 to 20 minutes. For brunch serve with some toast or crusty bread and a crispy salad or wilted lettuce salad.
• 4. NOTE: Leftover scrambled eggs, sausage,ham or other meats may be used. Also you can use your favorite cheese and type of tomato. Enjoy!

POTATO EGG PIE

Steps:

• Preheat oven to 400*.
• Over medium heat melt butter then blend in flour, salt and pepper.
• Slowly mix in milk, stirring continually until mixture is thick and bubbly.
• Remove from heat- set aside.
• Line bottom and sides of a greased 9 inch pie plate with half the potatoes.
• Into the shell layer eggs, bacon, parsley, cheese and white sauce.
• Cover with remaining potatoes.
• Brush the top of the pie with 2 tablespoons of milk.
• Bake for 20 minutes or until top is browned.

POTATO & EGG PIE

Steps:

• Dice about 6 potatoes. Microwave for about 8 minutes.
• Beat 6 eggs until runny. Put diced potatoes into rectangular casserole dish, pour eggs over the top.
• Season with salt and pepper and desired spices. Sprinkle over the top basil, cheese and spinich.
• Place dish into oven at 170c or Gas Mark 5. Leave in over for 30 minutes. When cooked sprinkle more cheese and microwave for 6 minutes.
• Serve with carrots and broccoli.

EGG, POTATO AND BACON 'SKILLET BAKE'

Steps:

• Heat oven to 350°F.
• Microwave butter in microwaveable 9-inch pie plate on HIGH 30 sec. or until melted. Add potatoes; stir gently to evenly coat potatoes with butter. Microwave 10 min.
• Whisk eggs, milk and pepper in medium bowl until blended. Stir in pepper Jack cheese; spoon over potatoes.
• Bake 20 min. or until knife inserted in center comes out clean. Sprinkle with cheddar; bake 3 to 5 min. or until melted. Sprinkle with bacon.

POTATO HAM OMELET PIE

Steps:

• On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Place one square in a 10-in. quiche dish; set dish and remaining pastry aside., In a large skillet, melt butter. Add potatoes, onion, salt and pepper; cover and cook for 10-12 minutes or until potatoes are tender and golden brown, stirring occasionally. Set aside., In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in. skillet, melt 1 tablespoon butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet., Sprinkle 1 cup cheese over prepared pastry. Top with one omelet and half of the potato mixture. Layer with ham and the remaining potato mixture, cheese, omelet and puff pastry. Trim pastry to fit dish; seal and flute edges., In a small bowl, combine egg and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving.

BLT BRUNCH PIE

Steps:

• In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes. , Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely., In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. , Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.

EGG, POTATO, AND PROSCIUTTO PIE

Steps:

• Put a baking sheet in middle of oven and preheat oven to 375°F.
• If dough is in 1 piece, cut in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides.
• Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don't touch one another. Season eggs with 1/4 teaspoon each of salt and pepper.
• Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim.
• Bake until pastry is golden brown and puffed, 50 to 60 minutes.

BACON POTATO PIE

Steps:

• Cut the bacon slices into square pieces. Fry the bacon pieces until well cooked, drain on paper towels.
• Peel the potatoes then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, put them into a bowl of cold water. When your ready to use the potatoes, be sure to drain well and squeeze them dry.
• Grate the cheese.
• Mince the onion
• Butter a 9 by 13 shallow baking dish. Preheat oven to 350 degrees.
• Beat the eggs in a large bowl.
• Add all the other ingredients and stir.
• Pour mixture into the baking dish and bake for about 45 minutes or until the eggs are cooked.
• Serve hot, warm or at room temperture.
• NOTE: You can prepare part of this ahead of time you can cook the bacon, grate the cheese and potatoes, and mince the onion the night before. Store all these ingredients separately in the refrigerator, covering the potatoes with water. In the morning mix everything and bake.

CHEESY EGG AND POTATO BRUNCH BAKE

Steps:

• Heat oven to 350°F.
• Cook and stir mushrooms, onions and peppers in dressing in large nonstick skillet on medium-high heat 3 min. or until vegetables are crisp-tender. Add potatoes and ham; cook 3 min., stirring occasionally. Remove from heat; cool slightly.
• Meanwhile, whisk together eggs and water in medium bowl. Stir in vegetable mixture and 2 Tbsp. cheese. Pour into 9-inch pie plate lightly sprayed with cooking spray; sprinkle with remaining cheese.
• Bake 15 min. or until eggs are set.

SKILLET POTATO PIE WITH EGGS AND CHEESE

Steps:

• Preheat oven to 350º F.
• In a large ovenproof skillet, cook the bacon until crisp. Transfer the bacon to a paper towel and set aside.
• Drain all but 3 tablespoons of bacon grease. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms. Cook, turning often until potatoes are warmed through.
• In a medium bowl add eggs, milk, parsley and cheese. Season with salt and pepper, stir until all is combined, pour mixture over the potatoes and sprinkle crumbled bacon on top.
• Place skillet into the oven and bake until eggs are set about 25 - 30 minutes. Serve hot directly from the skillet.

POTATO AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
• In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
• Bake in preheated oven for 30 minutes.

NAN'S POTATO AND EGG FRITTATA

Steps:

• Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
• When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
• When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.