Overnight Breakfast Pie
Wake up to the ultimate comfort food with this hearty and flavorful Overnight Breakfast Pie! Perfect for busy mornings or weekend brunches, this make-ahead dish combines all your breakfast favorites—savory ground sausage, golden hash browns, sautéed onions and bell peppers, and gooey cheddar cheese—baked into a flaky pie crust. Prepped the night before, the egg mixture soaks in overnight to infuse every bite with rich, crave-worthy flavor. Simply bake in the morning for a warm, crowd-pleasing meal that’s ready in under an hour. Whether you’re hosting a brunch or meal-prepping for the week, this versatile breakfast casserole pie is a guaranteed win!
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Recipe Information
Ingredients
- 8 large eggs
- 1 cup milk
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ground breakfast sausage
- 1.5 cups shredded cheddar cheese
- 2 cups frozen hash brown potatoes
- 1 medium onion
- 1 medium bell pepper (any color)
- 1 store-bought or homemade pie crust
Instructions
In a medium skillet, cook the ground breakfast sausage over medium heat until browned and cooked through. Drain any excess grease and set it aside to cool slightly.
Finely chop the onion and bell pepper. Sauté them in the same skillet used for the sausage for 5-7 minutes until softened. Remove from heat and let cool.
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Preheat your oven to 375°F (190°C). Prepare a pie dish by lining it with the pie crust, trimming any excess dough around the edges.
Evenly layer the frozen hash browns on the bottom of the pie crust. Top the hash browns with the cooked sausage, sautéed vegetables, and shredded cheddar cheese.
Pour the egg mixture over the layered ingredients, ensuring it distributes evenly throughout the pie.
Cover the pie dish tightly with plastic wrap or aluminum foil and refrigerate overnight to allow the ingredients to meld together.
The next morning, remove the pie from the refrigerator and let it sit at room temperature while the oven preheats to 375°F (190°C).
Bake the breakfast pie for 45-50 minutes or until the eggs are set and the top is golden brown.
Allow the pie to cool for 5-10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
4266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.9 g | 378% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 2033 mg | 678% | |
| Sodium | 9186 mg | 399% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 29.9 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 2004 mg | 154% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4310 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
