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Potato and Euro Greens Holiday Brunch Pie

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

Serves 6


  • 1 (10 oz) bag Cut ‘N Clean Greens Euro Greens
  • 1 1/2 Tbsp All Purpose 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 oz (about 1/2 cup) shredded Swiss cheese



Mist a 9 1/2- to 10-inch deep-dish pie pan with non-stick cooking spray 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 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.