The impossible breakfast pie first surprised me at a neighbor’s brunch. I bit into a slice and found a perfectly crisp layer hiding beneath a fluffy egg filling. I assumed she had spent hours rolling out pastry dough, but she just smiled and pointed to a box of baking mix.
Most breakfast casseroles suffer from a gummy bottom layer or a soggy, undercooked center where the dough never quite sets. This recipe fixes that completely by suspending the baking mix directly into the egg mixture. The result is a tender, self-forming crust every single time.