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Perfect for any time of the day, Bacon & Egg pie is a delicious, filling meal you can throw together in a snap and eat right away, or freeze for later. Granny Phil made her pie with plain old Kiwi bacon and eggs as the only ingredients. This is Jac’s version, re-imagined after moving to the USA.
Ingredients
- 1 Pillsbury rolled pie shell
- 8 eggs
- 6 slices thick bacon, cut into squares
- 2 tomatoes, thin-sliced
- 1/3 cup finely sliced green onions
- 1/2 cup bell pepper, finely chopped (red looks good with the green onions)
- 1 cup sharp cheddar(s), grated
- salt and pepper to taste
Directions
- Press pie shell into 9 inch pie pan.
- Layer 1/2 of bacon onto bottom of pie shell.
- Break 4 eggs in, pick up yolks with fingers and drop to break up.
- Sprinkle over some salt & pepper, then half of onions and peppers.
- Layer on 1/2 of sliced tomatoes.
- Sprinkle on 1/2 of cheese.
- Repeat layering of bacon, eggs, veggies, tomatoes and cheese.
- Bake at 425° F for 1/2 hour, then reduce oven temp to 350° F; continue baking for 25-30 minutes.
- It's done when cheese is golden brown and pie is firm to the touch.
- Allow to cool at least 1/2 hour before cutting.
