Ingredients You’ll Need:
For the Hashbrown Crust:
- 3 cups frozen shredded hashbrowns, thawed and squeezed bone-dry
- 2 tablespoons melted salted butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Generous pinch of kosher salt and cracked black pepper
For the Filling:
- 6 large eggs, room temp
- ¾ cup whole milk or half-and-half (for that dreamy custard texture)
- 1 cup sharp cheddar, shredded (go bold or go home)
- ½ cup cooked and crumbled bacon (about 4–5 thick-cut slices)
- ½ cup caramelized onions (yes, the slow-cooked kind—it’s worth it!)
- ½ cup chopped fresh spinach (or more if you’re feeling virtuous)
- ¼ teaspoon dry mustard powder (it adds that whisper of zing)
- Salt and pepper, to taste
Optional add-ins: roasted red peppers, sautéed mushrooms, crumbled goat cheese, or even leftover roasted veggies from last night’s dinner.
Instructions:
- Make the Magic Crust
Preheat your oven to 425°F.
In a medium bowl, toss the hashbrowns with melted butter, garlic powder, onion powder, and a hefty pinch of salt and pepper. Press this mix into a greased 9-inch pie dish, pressing it up the sides like you’re tucking it in for a nap. Use a flat-bottomed glass or measuring cup to really pack it down.
Pop it in the oven for 20–25 minutes, or until it starts to turn a rich, golden brown. If the edges brown too fast, lay a little foil around the rim like a pie crust protector. Let it cool slightly before filling.
- Mix Up the Filling
Whisk together the eggs, milk (or cream), dry mustard, salt, and pepper in a large bowl. Stir in the cheese, bacon, onions, and spinach until it’s all cozy and well combined. - Fill ’Er Up
Reduce the oven temp to 350°F.
Pour the egg mixture right into that crispy hashbrown shell. Use a spoon to spread everything out evenly and smooth the top a bit. - Bake Until Just-Set
Bake for 35–40 minutes, or until the center doesn’t wiggle like jelly. The top should have a soft golden sheen, and the edges might puff just slightly. Let it rest for 10–15 minutes before slicing—this is key to getting those perfect pie-like wedges.