Monday, November 27, 2017

Loaded Breakfast Pot Pie

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The holidays are probably the only time I even remotely consider entertaining guests for breakfast. I don't mean that I invite them over for a breakfast party, a la Barefoot Contessa. Ina Garten is my hero but I really can't get it together before, at least, brunch. But if family and friends are visiting, possibly staying with me, it's nice to give them something a little more special than a bowl of cereal. Just to keep it real, I'm usually so uncoordinated in the morning that even adding milk to my cereal sometimes seems like too many steps.


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But holiday company gets treated to this glorious pot pie and I do mean it's seriously delicious. This recipe feeds a crowd but, if I have leftovers, it's likely to also be my lunch and dinner because I just want more. A thick layer of shredded potatoes, eggs, sauteed veggies, bacon and cheese. Sound amazing so far? It would be but I took it next level with a layer of homemade buttermilk biscuits baked on top. All you have to do is drizzle a little honey or maple syrup on top and dive in.

I actually can't decide what part of this I like best - the flaky biscuits or those hash brown tasting potatoes that form the crust. Eh, just get it all on the fork in one bite and it's perfect. Oh, and if you, like me, need some secret stash of motivation to come up with this glorious breakfast pot pie at a reasonably breakfast-like hour, just make it the night before but don't bake it yet. Cover it in plastic wrap, stick it in the fridge and bake it off in the morning. Enjoy!

Loaded Breakfast Pot Pie
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by Hungry Couple
Prep Time: 35 Minutes
Cook Time: 30 Minutes
Ingredients (8 - 10 Servings)
    Filling:
    • 1 Tablespoon butter
    • 1 Large onion, peeled and diced
    • 1 Large green bell pepper, diced
    • 4 Idaho baking potatoes
    • 8 Eggs
    • 1/2 Teaspoon salt
    • 8 Slices thick cut bacon
    • 2 Cups shredded cheddar cheese
    Biscuits:
    • 2 Cups all purpose flour
    • 1 Tablespoon baking powder
    • 1 Teaspoon salt
    • 1/2 Teaspoon baking soda
    • 1 Stick (8 tablespoons) unsalted butter, chilled and cut into 1" pieces
    • 3/4 Cup cold buttermilk
    • 2 Tablespoons cream for topping
    Instructions
    Loaded-Breakfast-Pot- Pie-4
    Pre-heat the oven to 400 degrees.

    Place the slices of bacon on a baking sheet lined with parchment paper and cook in the oven for 20 - 25 minutes or until crisp. Drain on a paper towel but leave the oven on.

    While the bacon is cooking, add the butter, onion and bell pepper to a large skillet and saute for 10 - 15 minutes or until softened. Cool for a few minutes.

    Make the biscuits by combining the flour, baking powder, salt and baking soda in a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. If the butter becomes warm, place the bowl in the fridge for a few minutes to firm up.

    Stir in the buttermilk and turn the dough out onto a floured surface. Kneed just until it's no longer sticky then fold it onto itself, roll it back out and repeat 4 times.

    Pat it out to about 3/4" thick and, using a 2 1/2" pastry cutter, cut out rounds. Re-roll the scraps and continue. You should end up with about 10 biscuit rounds.

    Peel the potatoes and grate on the large side of a box grater. You can also shred them in a food processor. Butter the bottom of a baking dish (I used a 14" dish) and add the potatoes.

    Whisk the eggs, salt and onion mixture together and pour over the potatoes.

    Crumble the cooked bacon and spread over the egg mixture.

    Sprinkle the cheese over the bacon.

    Top with the biscuit rounds, brush them with the cream and bake for 25 - 30 minutes or until the biscuits are a light golden brown.

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    This recipe is sponsored by the Idaho Potato Commission. For more information and recipes, please visit their website. Thank you for supporting the products I love and use in my kitchen.

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