Breakfast Pie or Casserole Recipe

I remember every Christmas waking up to the same smell of my mom's breakfast pie. It was so yummy and even can be tweaked to make it more healthy. The version my mom made was so easy and took no time at all. Even as a picky eater, I loved it!

Basic Ingredients

• 4 large Eggs
• Corned Beef Hash
• Cheese
• 9 inch, deep pie pan
• Bowl
• Salt
• Pepper

Instructions

1. Pour an entire can of corned beef hash into a pie pan. 
2. Use a fork to mash in down on the bottoms and all the way up the sides of the pan to create the pie crust 
3. Place in oven at 450 degrees for about 7 minutes. You want it to be crispy but not fully cooked yet.
4. Beat the eggs in a bowl with your desired amount of salt and pepper
5. Pour eggs into pie pan
6. Bake for 45 minutes at 375 degrees. The eggs should be cooked and fluffy all the way through. 
7. Remove from oven and turn off
8. Sprinkle cheese on top and put back in the oven just long enough for the cheese to melt.
9. Cut, serve and enjoy!

The Healthy Way (My Way)

• Make sure to get the corned beef that says something like less or reduced sodium.
• Don't add any extra seasoning because there will be enough flavor to not need it.
• Instead of using 4 whole eggs, use 8 egg whites. 
• Cut and dice green, red or yellow peppers, tomatoes or any other veggies you want to add. Mix in the bowl with the eggs before you pour into the pie pan. 
• Leave off the cheese (Ok, I like healthy but there's no way I can go without my cheese)