Breakfast Pot Pie is a delicious casserole layering hash browns, cheese, eggs, and buttery pastry that's totally awesome.
Total Time:35 minutes
Yield:6 servings 1x
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)
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.