Bacon Lattice Breakfast Pie Recipe By Tasty Recipes

PIE IRON BREAKFAST

Steps:

• Prepare a campfire or a charcoal grill for cooking over medium-high heat. Add a square cast-iron pie iron to the campfire or grill to preheat.
• Lightly beat the eggs in a large bowl. Add the bacon, Cheddar, hash browns, 1 teaspoon salt and 1/2 teaspoon pepper and toss together until everything is equally distributed. Carefully remove the pie iron from the fire. Open the iron and add 2 tablespoons butter, then swirl it around both sides. Add a quarter of the potato mixture to the pie iron and close it. Place the iron back in the fire and cook for 2 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the potato pocket to a plate. Repeat with the remaining butter and potato mixture.

BREAKFAST PIE WITH A HASH BROWN CRUST

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Grease a pie tin and press the hash browns into the pie tin, covering the bottom completely and pressing up onto the sides.
• Bake in the preheated oven for 10 minutes until just browned.
• Add the bacon slices to a sheet pan lined with parchment paper.
• Cook in the preheated oven for 10 minutes, or until firm but not crispy.
• While the crust and bacon are cooking, prepare the mushrooms. Add the butter to a sauté pan. Once melted, add the mushrooms and half of the salt and pepper. Cook on medium-high heat until browned, about 3 minutes.
• Whisk the eggs together until completely beaten and the whites and yolks are totally incorporated.
• Whisk the cooked mushrooms, milk, shredded cheese, and chopped scallions into the eggs. Season with the remaining salt and pepper.
• Pour the egg mixture into the hash brown crust. Bake for 25 minutes or until the eggs are mostly set.
• Form the bacon into a lattice crust over the top of the egg. Then brush the bacon with the maple syrup.
• Bake for another 10-15 minutes or until the bacon has finished crisping and the egg mixture is cooked through. You can test by sticking a knife in the center. If it comes out clean, it's ready to go.
• Serve with additional scallions and maple syrup if you wish.

BACON POT PIE

Steps:

• Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

BACON-LATTICED APPLE PIE

Steps:

• Make the pie dough:
• In a stand mixer fitted with the flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix on low until the dough looks like coarse sand. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea.
• In a measuring cup, combine the bourbon and ice water. With the stand mixer on low, slowly dribble in the bourbon water 1 tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all the bourbon water.) Pinch the dough between your fingertips; it should be smooth, not sticky or crumbly. Gently press the dough together and shape into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
• Make the filling:
• In a bowl, combine the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss with your fingertips until the apple slices are coated evenly.
• Assemble and bake the pie:
• On a lightly floured surface, roll out the dough, rotating it in quarter-turns, until 12 to 14 inches in diameter and 1/8 inch thick. Gently fit the dough into a 9-inch pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1-inch overhang.
• Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the bottom and sides of the pie shell with a thin layer of the egg white (reserve the remaining egg). The egg white creates a barrier between the filling and the crust as it bakes, keeping the crust from getting soggy. Refrigerate for 30 minutes.
• Spoon the filling into the chilled pie shell. Place 3 bacon slices on top of the filling horizontally. Then, one by one, place the remaining 3 strips vertically, lifting every other horizontal strip to create a basket weave lattice. Crimp the edges by folding the excess overhang inward at a slight angle and pressing down firmly with your thumb.
• Continue crimping the edges all the way around the pie, tucking in the ends of the bacon slices as you crimp the edges. Beat the reserved egg and gently brush onto the exposed edges of the pie dough. Refrigerate the pie for 20 minutes to allow the pastry to set.
• Preheat the oven to 425°F. Line a rimmed baking sheet with foil.
• Place the pie on the lined baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the crust is golden brown and the bacon is crisp, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Drain off any excess liquid by tipping the pie to one side. Let cool for 1 hour before serving.

MINI ONION BACON PIES RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (170˚C).
• Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.
• Roll out pie crust into an even thin layer. With a 6-inch (15 cm) diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.
• Mix eggs, sour cream, and milk. Season with salt and pepper.
• Add the onion-pumpkin-bacon mixture into the cups.
• Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.
• Cover edges and decoration with egg wash.
• Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)
• Enjoy!

BREAKFAST PIE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. , In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

BACON LATTICE PIE

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the apples flour, apple pie spice, lemon zest, 1/2 cup of the sugar and 1 tablespoon of the maple syrup in a large bowl. Mix together to thoroughly coat the apples.
• Transfer the apple mixture into the pie crust. It will be mounded slightly above the edge. Pack the apples down to create an even layer for the bacon lattice.
• Place 6 slices of bacon horizontally across the pie. The edges of each slice should touch, but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern to evenly cover the top of the pie. This should be done by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven design. Use kitchen shears to trim the bacon that hangs over the edge of the pie tin, making sure the bacon covers the rim of the pastry because it will pull back as it bakes.
• Cover the pie with aluminum foil, place it on the prepared baking sheet and bake for 25 minutes.
• Meanwhile, whisk the remaining 2 tablespoons sugar and 1 tablespoon maple syrup in a small bowl. Stir in the vinegar and sprinkle with a generous pinch of black pepper. Set aside.
• After the pie has baked 25 minutes, remove the foil and gently brush the bacon lattice with the maple glaze. Return the pie to the oven and continue baking, uncovered, until the bacon is brown and crispy and the apple mixture is bubbly, about 35 minutes more. Allow the pie to cool completely before slicing. Serve with whipped cream if using.

BACON LATTICE BREAKFAST PIE

Steps:

• Preheat the oven to 400 degrees F.
• Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
• Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
• Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.