I tried this recipe a while back and I’m sorry it took me so long to get this review posted because Breakfast Pot Pie rocks! I love the name, and it’s comfort food, so what’s not to like? Meat? Good! Cheese? Good! Biscuits and Eggs? Good!
I had to make a couple of adjustments to Goldie’s recipe, but not because the recipe needed it (it’s great just like it is). The first change was because of poor planning on my part…after I started cooking, I realized I was out of Bisquick! (Confession time- this situation was very the reason I wrote my post on “What To Do If You Run Out of…”). A quick scan of the freezer revealed some frozen buttermilk biscuits, so rather than scrap the recipe, I decided I’d try them and see how it worked (they were yummy). The second change was just a small one to keep my hubby happy. My picky eater only like his eggs scrambled, so instead of cracking the eggs and adding them to the pan like Goldie did, I whisked the eggs a bit before pouring them on top of the meat and around the biscuits, and it worked just fine.
I recommend this recipe highly…it’s perfect for an impromptu “breakfast supper”, or to feed a group for brunch. I thought this was a very creative recipe and I’m jealous I didn’t think of it first! Great job Goldie!
The following pictures and instructions are based on my ingredient changes. For Goldie’s original recipe, click here.
Breakfast Pot Pie (revised)
1 can Roast Beef Hash
1/2 small onion, minced
2 T. butter
1 c. cheddar, shredded
4 eggs
dash Salt & Pepper
Heat oven to 375 degrees. Melt butter in an oven-proof pan on top of the stove (for example, you can use your cast-iron skillet, if you have one). Cook chopped onion until opaque, then add canned hash and break it up, stirring to mix.
Flatten a layer of the hash on the bottom of the pan; you’re going to allow this to cook and brown a little over medium heat. Top with cheese; do NOT stir. Turn heat to low.
Place frozen biscuits on top of cheese and hash. Carefully pour eggs on hash and around biscuits.
Bake at 375 for 10 minutes. Salt and pepper to taste.
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