Potato & Euro Greens Holiday Brunch Pie

Serves: 6


1 (12 ounce) bag Cut 'N Clean Greens Euro Greens
1 (1 ounce) packet Cut 'N Clean Greens Seasoning
5 eggs
1 cup milk (low-fat version is fine)
1/3 cup chopped roasted red peppers (not the marinated variety)
3 cups frozen diced hash brown potatoes (the loose variety sometimes called Southern Style)
2-3 ounces (about 1/2 cup) shredded Swiss cheese


Mist a 9 1/2- to 10-inch deep-dish pie pan with non-stick cooking spray (or use a 9-inch square baking dish) and set aside. Heat oven to 350 degrees.

Rinse Euro Greens and drain in a colander, shaking a bit so some water is still clinging to the leaves. Place greens in a covered, vented microwave-safe container and cook on high for 8 minutes; stirring at the halfway point to ensure even cooking. Remove from oven and drain in colander to remove any excess water.

While the greens are cooking, in a mixing bowl, whisk eggs, milk and Seasoning packet until well combined. Stir in red peppers and drained greens. Stir in frozen potatoes. Pour mixture into prepared pie dish. Sprinkle top with Swiss cheese and bake for 1 hour.

Note: This makes a festive and colorful brunch or lunch for Christmas morning or any winter weekend. The bright greens and the red pepper pieces reflect the spirit of the season, and the Seasoning packet lends just the right all-natural spicy-sweet flavoring. Serve with a seasonal fruit salad alongside, and offer a slice of crisp bacon or a grilled sausage for those who like a hearty start to the day.

Popular vegetable substitutions include: Euro Greens or Organic Garden Greens or Rainbow Chard

Photo by Maryam Nikkhah, vcfoto.com

This savory baked brunch pie is a red and "greens" holiday recipe