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.
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
Preheat oven to 350 degrees F. Butter a 9-inch deep-dish glass or ceramic pie plate.
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.
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.
Slice into wedges and serve.