A delightful and hearty breakfast pie featuring a savory hash brown crust and a creamy, cheesy filling.
Preheat your oven to 375°F (190°C).
Always preheat your oven to ensure even cooking.
Press the shredded hash browns into the bottom and sides of a greased pie dish to form a crust.
Use a spatula to press the hash browns firmly for a compact crust.
Bake the hash brown crust in the preheated oven for 10 minutes to set it.
This step ensures the crust holds together when the filling is added.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
Whisk thoroughly to incorporate air for a fluffy filling.
Stir in the shredded cheese, chopped green onions, and diced red bell peppers into the egg mixture.
Mix gently to evenly distribute the ingredients.
Pour the filling mixture into the pre-baked hash brown crust.
Pour slowly to avoid spilling over the edges.
Sprinkle smoked paprika over the top for added flavor and color.
A light sprinkle is enough to enhance the dish's appearance.
Bake in the oven for 30-35 minutes, or until the filling is set and the top is golden.
Check doneness by inserting a knife into the center; it should come out clean.
Let the pie cool for 5 minutes before slicing and serving.
Cooling helps the filling set further for cleaner slices.
