Southern Breakfast Pie

Sunday Mornings should be easy

.... so is this recipe. The hardest part is waiting to eat it!

Gather ‘round the breakfast table as soon as this comes out of the oven or you just might miss out on a fantastic breakfast indulgence we like to eat in lower Alabama.

Southern Breakfast Pie

makes 4 servings

2 or 3 medium white potatoes
3 eggs
1/2 cup milk
1/2 teaspoon salt
Pepper to taste
5 Tablespoons melted butter
1 cup  chopped cooked ham
1/2 cup finely onions
1/2 cup chopped green peppers
1 packed cup shredded cheddar cheese
1/4 cup finely diced seeded tomatoes
4 slices crisped cooked, crumbled bacon

Preheat oven to 425 degrees F.

Peel the potatoes and put through the food chopper using a shredder disk or thinly slice into quarter-inch slivers. You will need about 3 cups. Place between paper towels and cook in the microwave until almost done. They need to retain a just cooked, tender texture. Let cool.

Heavily butter the bottom and sides of a quiche pan or 10-inch pie plate. Press potatoes in the bottom and up the sides.

Brush or drizzle remaining butter over the potato crust.

Bake the crust for 25 minutes or until lightly browned. Cool on wire rack.

Reduce oven heat to 375.

In a bowl, mix the eggs, milk, salt and pepper together.

Make the pie by layering in order - ham, onions, peppers and cheese. Pour egg mixture over the cheese and bake for 35 to 40 minutes. Remove when the center is firm and cooked throughly.

Let stand 10 minutes and serve with a sprinkle of the tomatoes and crumbled bacon.