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Mashed Potato & Veggie Breakfast Pie

Mashed Potato & Veggie Breakfast Pie

Prep Time 20min Cook Time 45min

Last night's dinner leftovers easily becomes today's breakfast in a few simple steps. So delicious, you'll want to make more taters just to have an excuse to make this pie.

by Christina Stanley-Salerno

What you'll need

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 small zucchini finely chopped
  • 1/2 cup frozen mixed vegetables (such as carrots, corn, peas)
  • 1/2 cup milk
  • 3 large eggs, beaten
  • 1-1/2 teaspoons salt
  • 1 teaspoons black pepper
  • 3/4 cup shredded cheddar cheese
  • 4 tablespoon butter, melted plus extra for greasing pie plate
  • 4 cups leftover mashed potatoes, or 5 to 6 freshly boiled potatoes, skins removed and mashed

Helpful Tip:

If using freshly boiled potatoes in place of leftover mashed potatoes, extra salt and pepper will be needed to bump up the flavor. Taste the taters before mixing into other ingredients to make sure they are well seasoned. Add in chopped ham for a protein boost.


Yields 6 servings


Swap out the cheddar for mozzarella

How to make it

  1. Preheat oven to 350 degrees F. Butter a 9-inch deep-dish glass or ceramic pie plate.
  2. Place 1 tablespoon of the oil in a large skillet over medium. Cook onions just until they begin to soften, about 2 minutes. Add in zucchini and cook for 6 minutes more. Remove from heat and stir in frozen mixed vegetables. Allow vegetable mixture to cool, about 5 minutes.
  3. Meanwhile, in a large bowl, combine, milk, eggs, salt, pepper, cheese, melted butter and mashed potatoes. Stir well to combine. Gently fold in cooled vegetables. Spread mixture into prepared pie plate and bake for 40 minutes or until pie is set.
  4. Slice into wedges and serve.