Breakfast Pot Pie

This was something I invented spur-of-the-moment because my husband and I had decided we wanted breakfast for dinner. Casey gave it the name.

Breakfast Pot Pie

1 can Roast Beef Hash
1/2 small onion, minced
2 T. butter
1 c. cheddar cheese, sliced
4 eggs
2 c. Bisquick
1/3 c. milk
1/4 c. sour cream
salt & pepper

1. Heat oven to 375˚.
   
2. Melt butter in an oven-proof pan on top of the stove (for example, you can use your cast-iron skillet, if you have one). Cook chopped onion until opaque, then add canned hash and break it up, stirring to mix.
3. Flatten a layer of the hash on the bottom of the pan; you're going to allow this to cook and brown a little over medium heat. Top with cheese; do NOT stir. Turn down heat to low.
4. Meanwhile, in a small mixing bowl, combine the Bisquick, milk and sour cream to form a dough.
5. Drop biscuit dough on top.
   
6. NOTE: at this point, I had added the eggs into the pan, but I think they got too done, even though my husband liked them just fine. It's your call on when you want to add the eggs.
7. Bake at 375˚ for 10 minutes.
   
8. NOTE: this is when you'd add the eggs and bake for an additional 5 minutes, if you want your eggs with a slightly runny yolk. Be sure to season eggs with salt and pepper to taste.
   

It looked yummy and it made the house smell fantastic:


Here are tasty little crusty meat bits on the bottom of the pan:


On the plate:




what I used...
Roast Beef Hash:






P.S.
Yes, Bob, I know it does need some bacon in there somewhere, doesn't it?!! LOL!