Breakfast pie recipe with pie crust

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
bacon pie

You can prepare it on a special occasion and even make your children help make it. Toddlers love watching their parents cook in the kitchen, and then they will help you enjoy the meal.

Even though this recipe takes time to prepare and it may not be your everyday meal, you can cook it in advance. When everything is put together, you can refrigerate the ingredients for 3 days. Then you can spend you morning doing more important things, while the pie bakes away and the kitchen smells incredible.

Breakfast pie recipe with pie crust

This is a great meal prep recipe that makes a perfect breakfast: eggs, cheese and bacon is everything you need on a busy morning. The bacon is baked on top and the center is like a quiche. You can go wrong with this recipe, every bit is really delicious. Even amateur chefs can make this, and the pie is just amazing.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 413 kcal


  • 1 prepared pie crust
  • 6 eggs
  • 450 ml milk
  • 30 ml fresh parsley, minced
  • 8 ml salt
  • 5 ml pepper
  • 8 oz Monterey jack cheese
  • 16 oz shredded potatoes, thawed
  • 10 slices bacon


  1. Take the pie crust and press it into pie pan. Take a large bowl, add eggs. Add salt, pepper, parsley and milk. Whisk the ingredients together. Stir in the cheese and potatoes. Pour the mixture into the crust.

  2. Create a bacon crust by weaving 5 pieces in one direction and 5 pieces in the opposite direction. Be careful with the bacon. When the pattern is ready, transfer it onto the pie. It will submerge in the egg mixture. The ends of the bacon should be on the rim of the crust.

  3. If you want to meal prep this recipe, place the pie in a fridge for 3 days until you want to cook it. Preheat the oven to 375F. Place the pie in a baking sheet and bake for 70 minutes. The center of the pie should be set. Serve warm or cold.


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