Egg and Bacon Pie

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“Great to have anytime. Breakfast, lunch or dinner.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon corn flake crumbs
  • 8 slices bacon
  • 2 cups grated cheddar cheese
  • 14 cup fresh chives, chopped
  • 8 eggs
  • salt and pepper
  • 1 sheet shortcrust pastry, thawed
  • 1 egg, extra,lightly beaten

Directions

  1. Cut rind and fat from bacon and broil until lightly browned on both sides.
  2. Drain and cut each rasher into 3 pieces.
  3. Sprinkle the crumbs over base and sides of a greased pie dish.
  4. Place half of the cheese, bacon and chives evenly in the dish.
  5. Break the eggs one at a time and pour, unbeaten, into the dish (on top of the bacon and cheese).
  6. Space them around the dish evenly.
  7. Top with remaining bacon,, chives and cheese.
  8. Place pastry sheet carefully on top of pie and trim edges.
  9. Scallop the edges by pressing with an upturned teaspoon.
  10. Brush pastry with the extra beaten egg.
  11. Bake in a 350 degree F (180 degree C) oven for about 35 minutes.

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