Vegetarian Breakfast Pie (Recipe)

FullSizeRender (3)As a new lacto-ovo vegetarian, I am often exploring the internet for recipe ideas. I am by no means a professional chef, but I would say I am a pretty good, amateur home cook.  I started exploring the vegetarian lifestyle for many reasons.

The first was strictly for health reasons. I weigh a mere 103 lbs and struggle to gain weight. Although a vegetarian diet isn’t exactly what someone would think would help someone gain weight– I’ve personally found it to be an appetite simulator, so I actually consume more calories (and nutrients) this way. Meat was actually suppressing my appetite because it was making me feel nauseous, and plain crummy.

The second reason is because I am an animal lover and don’t want to eat my friends.

Yesterday I made delicious garlic hash browns with eggs on a boat. I had some leftover hash, so I began searching ways to make use of my leftovers.

I came across a recipe called “Hashbrown, tomato, and spinach pie”.  I like making my own rendition of recipes and ended up creating something a bit different, inspired by this recipe. I called it the Vegetarian Breakfast Pie. It was absolutely delicious, and tasted a lot like pizza.


One of the most obvious changes is that it is not in the shape of a typical pie. Since I am the only one that eats a vegetarian diet in my home, I used a loaf pan to create a smaller yield. 

The ingredients for Vegetarian Breakfast Pie are:

  • 3 cups baby spinach
  • 1 cup button sliced mushrooms 
  • 1/2 tomato, diced
  • 1 tbsp minced garlic
  • 3 cups of cooked potato hash (I used leftover hash)
  • 1 large egg
  • 1/4 cup milk
  • 1 tbsp rosemary
  • 1/4 cup mozzarella cheese
  • Slices of avocado (optional)
  • Salt & pepper to taste

Step 1: Preheat oven to 375 degrees. Spray loaf pan with vegetable cooking pray and place potato hash in pan. After oven has preheated, bake hash for 8 minutes.


Step 2: While your hash is baking, slice and dice tomatoes and mushrooms. For my garlic, I used pre-prepared minced garlic from a jar.


Step 3: Saute tomatoes, mushroom, and spinach until spinach becomes wilted, anywhere from 2-3 minutes. Stir constantly.


Step 4: Add minced garlic, and cook for 1 more minute. Set aside.


Step 5: After potato hash is finished baking, remove from oven and spread mixture over top of hash. Place aside.


Step 6: In a bowl, whisk egg, milk and rosemary for 1 minute.


Step 7: Pour on top of pan mixture making sure contents are evenly distributed. Sprinkle shredded mozzarella cheese on top. Bake at 375 degrees for an additional 25 minutes.


Step 8: Remove from oven and let cool for 10 minutes.


Step 9 (optional): Add slices of Avocado on top for creamy finish.

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