I love breakfast, but I’m not a morning person. During the week. my husband graciously makes tea while I stumble around pretending to be human. Breakfast is usually a granola bar or a bowl of instant oatmeal at my desk once I’m properly awake.
But I absolutely adore breakfast foods, which is why I think I’m going to have to start throwing weekend brunch parties. There are so many great recipes to share. Plus is just so relaxing to be able to start your day laughing with friends. I think I’m going to invite everyone to come over in their pajamas some Sunday soon. Who’s up for it? Is this a terrible idea? I think it might be brilliant.
I’ve got a lovely little breakfast casserole for you today that’s a semi-homemade, two pan wonder to make your friends and family smile in the morning. I mean, obviously, you could also eat this for dinner. That’s what I did. It’s dang good all the time
This Breakfast Pot Pie starts with a layer of hash browns. Here in the UK, you can basically only get pre-formed, triangular hash browns from the freezer section, so that’s what I used. I loosely fitted as many as I needed into the pan I was going to build my casserole in before cooking them to tell how many I needed. Once they’re cooked, you can give them a bit of a squish to make a more solid crust.
You’ll also want to be careful not to overcook your eggs, but don’t undercook them either, or your top crust will be perfectly golden brown before your eggs are set. I making it sound complicated, but it’s really not. Basically, when your eggs look like they’re about halfway to scrambled, starting to set but still quite loose overall, it’s time to turn the heat off and transfer them to the casserole dish.
Finally, if you’re making this in the UK, I used a tube of croissant dough, but of course, in America, go for crescent rolls. And don’t overthink the geometry when you’re adding them to the top. Get everything covered and leave yourself a nice edge that will get golden and puffy and buttery and amazing.
When was the last time you made breakfast for some friends. With this Breakfast Pot Pie, you’re out of excuses. Get on it, kids.
- 10-12 frozen hashbrowns (however many it takes to cover the bottom of your casserole dish
- 2 tablespoons olive oil
- 1 cup shredded cheese (I have used cheddar and swiss, but most anything that melts well would work)
- 8 eggs
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups chopped deli ham
- 3 ounces cream cheese
- 1 tube croissant dough
- Preheat your oven to 375F and grease a rectangular casserole or baking dish.
- Warm your oil in a skillet over medium heat and cook your hash browns until crispy on each side. You may have to do two batches. Once your hash browns are crisped, arrange them in your baking dish. You can give them a bit of a squish to make sure the bottom of the pan is completely covered.
- Spread the cheese evenly over the hash browns.
- In a large mixing bowl, whisk together eggs, chives, salt, and pepper. Add ham and cream cheese.
- In the same skillet that you cooked your hash browns in, add your egg mixture over low heat. Stir continuously with a rubber spatula, scraping the bottom of the pan as you go to scramble your eggs. When about half of your egg mixture is set, turn the heat off, and transfer the eggs to your baking dish. Spread them evenly over your hash browns and cheese.
- Finally, arrange your croissant dough over your casserole by placing the point of the triangle in the center, and rolling up any portion that would hang over the edge. My roll of dough had six croissants, but I only needed five to cover my casserole.
- Bake the casserole for 20-25 minutes until the pastry is golden brown and the eggs are fully set. Allow to cool for 5-10 minutes before slicing and serving.