baking · breakfast · Paleo · vegetarian

Spinach & Mushroom Breakfast Pie

A quick trip to Kansas was in store for Rob & I this last weekend.

Rob’s best friend was getting married, so we drove up on Friday to make it to the rehearsal and wedding on Saturday. Though we didn’t stay for long, it was nice to take a few days off and go somewhere, and see a whole bunch of people we adore. The wedding was tons of fun, too!

A cute little coffee shop greeted us on Satutday morning. I’m a walking corpse if I don’t get a few jolts of coffee in me in the mornings, and this macchiato sure hit the spot.

You also may not know this about Kansas—but delicious pizza awaits you. There are at least three different pizza parlors in Topeka alone that Rob is always raving about. Sunday night we spent in the hotel watching the Thunder game and nomming on some barbecue chicken pizza from a place called Glory Days. It could be the best pizza I’ve ever had…

And of course, before we left, we had to hit up Casey’s and get a few slices of breakfast pizza. Breakfast pizza is the greatest thing on the planet.

All the weight I’ve lost over the last few weeks was quickly regained with this trip. But you know what? Totally worth it. I had truly missed pizza.

I had huge plans of waking up early last weekend and blogging and then hitting up the hotel gym, and neither of those two things happened. Oops.

My kitchen is currently a barren desert and I’m making plans to go to the grocery store today. I’ve been suffering at work all week because I haven’t had a meal-prepped breakfast when I woke up, since we were out of town on my normal meal-prepping days. I think I ate a weird spicy chicken sandwich from the vending machines one morning, and a handful of granola the next. Ugh.

This weekend I’ll get back on track. Promise.

The week before our trip I spent my mornings nomming on this delicious breakfast pie I made. Hashbrowns on the bottom, eggy filling with mushrooms and spinach, and then I topped off my slices with a heavy dose of hot sauce.

Um, have you guys tried the Green Dragon hot sauce from Trader Joe’s??? I’m officially obsessed. My favorite hot sauce at the moment, and I’m VERY picky when it comes to hot sauce.

So, this pie. It was extremely flavorful. I sprinkled a little bit of Cajun seasoning on the hashbrown “crust” and it kicked everything up a notch. I’ve been missing cheese lately, but honestly—this didn’t need it. It was that good.

Feel free to stuff your pie with the endless combinations of veggies. I find spinach and mushroom not only taste wonderful together, but they kickstart the nutrients you need for the day. I think some red bell pepper would really taste insanely good in this breakfast pie, too.

Spinach & Mushroom Breakfast Pie

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A veggie packed breakfast pie with a crispy hashbrown crust. Gluten & dairy free.

Ingredients

  • 2 cups frozen hashbrowns, thawed
  • 2 tsp. Cajun seasoning
  • salt & pepper
  • 2 TBS. olive oil
  • 2 cloves garlic, minced
  • 3 cups fresh spinach
  • 2 cups sliced mushrooms
  • 5 eggs
  • 1/2 cup fresh chives, sliced
  • 1/8 tsp. ground nutmeg

Directions

  1. Preheat oven to 375 degrees. Spray a 9″ pie plate with cooking spray. Press down hashbrowns into a layer on the bottom of the pan. Sprinkle with Cajun seasoning, salt and pepper.
  2. Bake for 10 minutes or until slightly browned and crispy. Remove from oven.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and saute for 1-2 minutes. Add mushrooms and continue cooking for 2-3 minutes or until browned. Remove pan from heat and add spinach, stirring until wilted. Pour on top of hasbrowns in pie plate.
  4. In a large bowl, whisk together eggs, chives, nutmeg, salt and pepper. Pour over veggie mixture. Bake for 25-30 minutes.

Step-By-Step Instructions

Preheat oven to 375 degrees. Spray a 9″ pie plate with cooking spray. Press down hashbrowns into a layer on the bottom of the pan. Sprinkle with Cajun seasoning, salt and pepper. Bake for 10 minutes or until slightly browned and crispy. Remove from oven.

Heat olive oil in a large skillet over medium heat. Add garlic and saute for 1-2 minutes. Add mushrooms and continue cooking for 2-3 minutes or until browned.

Remove pan from heat and add spinach, stirring until wilted. Pour on top of hasbrowns in pie plate.

In a large bowl, whisk together eggs, chives, nutmeg, salt and pepper. Pour over veggie mixture. Bake for 25-30 minutes.

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