One of the dishes All-Day Breakfast Café owner, Gia Morelli, loves most is Breakfast Pie. In her case, it makes life easier, since they are made ahead of time and are easy enough to just slice and serve. They are also delicious re-heated, so they make for a great time saver when you’re in a hurry and want to grab something quick. Simply make them up on the weekends, slice them, and all you have to do is heat one slice up whenever you’re hungry.
Gia makes several different kinds; western (ham, peppers, onions, and cheese), meat lovers (bacon, sausage, ham, and cheese), veggie (spinach, squash, zucchini, broccoli, mushrooms, and tomatoes), and my personal favorite, my dad’s original Breakfast Pie, which he makes every Christmas morning!
Original Breakfast Pie Recipe
You will need:
1 lb. Bacon
1 Package Breakfast Sausage
½ lb. ham
1 large green pepper
2 medium onions
5 medium potatoes or 1 bag shredded potatoes
1 dozen eggs
1 bag shredded cheddar cheese
Salt & Pepper (to taste)
Cut up and shred 5 medium potatoes (or use 1 bag of pre-shredded potatoes)
Chop onions (keep separate)
Chop green pepper
Fry bacon in a large skillet (an electric frying pan works perfectly), then keep the fat in the pan, and chop the bacon. Keep 1/3 for the crust and set 2/3 aside.
Fry potatoes and one chopped onion in the bacon fat (add salt and pepper to taste). When cooked add 1/3 of the chopped bacon and stir.
Press into a pie dish to form the crust.
Pre-heat oven to 350 degrees.
Using the same pan (you can use non stick spray on the bottom if needed) combine and cook breakfast sausage, ham, remaining bacon, green pepper, and remaining onion.
While cooking, scramble 1 dozen eggs.
Once mixture is cooked, add eggs and mix while cooking. Add salt and pepper (to taste)
When done, stir in about 6 oz. of shredded cheddar, then add filling to pie crust. Put in oven.
Bake for 45 minutes.
When just about done, sprinkle shredded cheddar (to taste) over the top and return to oven until cheese melts.
Serve and enjoy!
To save her cozy Florida diner, Gia Morelli must choke down a heaping helping of murder . . .
New York native Gia Morelli is just getting used to life in Florida when she gets word that the town government wants to shut down her pride and joy: the charming little diner known as the All-Day Breakfast Café. A forgotten zoning regulation means that the café was opened illegally, and hardboiled council president Marcia Steers refuses to budge. Gia is considering hanging up her apron and going back to New York, but before she gives up on her dream, she discovers something shocking in the local swamp: Marcia Steers, dead in the water. There’s a secret buried in the books at town hall, and someone killed to keep it hidden. To save her café and bring a killer to justice, Gia and her friends will have to figure out a killer’s recipe for murder . . .
Praise for Lena Gregory
“Hold on to your plates for this fast-paced mystery that will leave you hungering for more!”—J.C. Eaton, author of the Sophie Kimball Mysteries, on Scone Cold Killer
“Family secrets, old mansions, and a growing list of murder victims—these elements and more blend together to make an intriguing as well as entertaining cozy mystery.”—RT Book Reviews on Occult and Battery
“As breezy and salty as a gust of wind off the chilly bay waters.”—Juliet Blackwell, New York Times bestselling author of the Witchcraft Mysteries on Death at First Sight
“An intriguing opening to a fun new series.”—E. J. Copperman, national bestselling author of the Haunted Guesthouse Mysteries on Death at First Sight