HARRISBURG, Pa. — It’s National Pie Day, and Seasonal Servings needs to take part in the fun!
However, many are probably “pie-ed out” after the holiday season and more than likely had their fill for some time. That’s okay! We’re stretching the definition of a pie, and including some seasonal, winter ingredients in a “breakfast pie” that’s sure to please and helps keep those New Year’s resolutions running strong!
The spuds get some love, acting as the pie crust. Bacon, cheese, and eggs are paired with seasonal leeks and mushrooms for a hearty yet filling pie that’s packed full of veggies. Avocado is at its best flavor during the winter months, so we have some sliced on the side. If you don’t like avocado, no worries! Clementines and kiwis are wonderful seasonal fruits you can use as a substitution!
Ingredients:
- 1 avocado
- 6 eggs
- 3 medium potatoes (about 1 ½ cups once shredded)
- 1/3 cup mushrooms, diced
- 1/3 cup red bell pepper, diced
- 1/3 cup leeks, diced
- 3 slices thick bacon, sliced
- 1 cup pepperjack cheese, shredded (or cheese of choice)
- 1 tablespoon, heavy cream
- 1-2 tablespoons, avocado oil
- 1 teaspoon, butter
- Hot sauce (to taste, omit if desired)
For the Potatoes
Peel the potatoes and then shred them with a grater. Place the shredded potatoes in a colander, add salt, and then let them sit for about 15 to 20 minutes. Squeeze the potatoes to drain the liquid. You can use a cheesecloth if you have one. Set aside.
For the Breakfast Pie
In a medium-sized pan, heat the avocado oil. Add in the bacon and cook until it reaches its desired doneness (crispy is recommended). When the bacon is halfway cooked, add the leeks and cook for a couple minutes. Next, add the red bell pepper and cook for another three to five minutes. Finally, add the mushrooms and cook for an additional three to five minutes. You don’t have to cook the vegetables all the way. They’ll finish up in the oven. Remove the food from heat and beat the eggs while you wait for the bacon-veggie mixture to cool. Add the heavy cream to the beaten eggs and mix until it is incorporated. Add in the bacon-veggies mixture and the cheese.
Use the butter and avocado to grease a 9-inch pie pan. Add a thin layer of the potato shreds all throughout the pie dish. Pour the egg mixture in, cover with foil, and place the pan in a 375-degree Fahrenheit oven for about 40 to 45 minutes. If you want crispy potatoes, leave it in closer to the 45 minutes. Remove the pan from the oven, let cool, and cut the pie into slices. Serve it with sliced avocadoes and hot sauce. Enjoy!
