Eggs and Bacon Breakfast Pie

This pie was for our super-star employee, Morgan! It was Morgan’s birthday, which of course calls for a celebration. Morgan is a student at Mizzou, a division 1 athlete, and she works for us a couple of mornings each week. She sure is a busy girl! She’s also a 1canoe2 packaging and production MACHINE! I’m sure she holds the record for the number of cards sleeved in an hour. We love that competitive spirit, and we LOVE having her around.

Since Morgan works for us in the mornings we threw her a little breakfast birthday celebration.  We all dug into this bacon and eggs breakfast pie. I guess you could call it a quiche, but I’m calling it a pie. It has a pie crust, and I made it in a pie dish, so it’s a pie. No matter what you call it, it was a great way to start the day. Happy birthday, Morgan!


Bacon and Eggs Breakfast Pie


Recipe for a single pie crust
1 whole Yellow Onion, sliced
2 Tablespoons Butter
8 slices Bacon
8 whole Large Eggs
1 cup Heavy Cream Or Half-and-Half
Salt And Pepper, to taste
1 cup Grated Sharp Cheddar Cheese
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes until the onions are deep golden brown. Set aside to cool. Fry the bacon and chop into large bite-sized pieces and set aside to cool.
Preheat the oven to 400 degrees. Roll out the pie crust and press it into a deep dish pie pan.

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust. Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the pie is set and the crust is golden brown. Remove from the oven and allow to sit for 10 to 15 minutes before serving.

:: Carrie ::