BACON 'N EGGS PIE
An easy refrigerated biscuit crust is baked in a pie plate and then filled with scrambled eggs made with cream cheese and sprinkled with crumbled bacon.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Separate biscuits; press onto bottom and up side of 9-inch pie plate.
- Bake 10 to 12 min. or until lightly browned. Meanwhile, melt butter in medium skillet on low heat. Whisk eggs, milk and seasonings until blended; pour into skillet. Cook 4 to 5 min. or until eggs begin to set, stirring occasionally. Add cream cheese; cook 3 to 4 min. or until cream cheese is melted and eggs are completely set, stirring occasionally.
- Spoon egg mixture into crust; top with bacon.
Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 225 mg, Sodium 640 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 4 g, Protein 12 g
HEALTHYIER BACON AND EGG PIE
This is a delicious, healthy version of a summer picnic favourite, made lighter by using filo pastry and lean bacon.
Provided by hard62
Categories Australian
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190°C Lay a sheet of filo pastry on a large board. Brush very thinly with melted spread. Lay another sheet on top and repeat until you have a pile of 6 sheets. Use this to line a large baking dish (about 25x 30cm) on the bottom and up the sides.
- Sprinkle with bacon, spring onions and frozen peas. Lightly whisk eggs with salt and black pepper. Pour over other ingredients.
- Make another stack of 3 filo pastry sheets, fold in half and place the folded stack carefully on top of the pie. Trim or fold in edges as required. Pierce pastry in several places (with a knife or fork) to allow steam to escape. Bake for 10 minutes and then reduce temperature to 180°C Cook a further 40-45 minutes, until pastry is golden and the filling feels firm when tested with a knife. Serve warm or at room temperature.
- Variations - Add tomato: Slice 2 medium-sized tomatoes thinly and place slices on top of bacon before adding spring onions and frozen peas. - Add potato: This is good if you have leftover potato. Chop into small chunks and add to pie with peas and spring onions.
Nutrition Facts : Calories 428.1, Fat 29.7, SaturatedFat 9.5, Cholesterol 355.7, Sodium 856.3, Carbohydrate 19.5, Fiber 1.7, Sugar 1.7, Protein 19.2
BACON & EGG PIES
Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie - super for a summer spread
Provided by Sarah Cook
Categories Afternoon tea, Starter
Time 1h20m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
- Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail's egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
- Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal - don't let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.
Nutrition Facts : Calories 277 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
FAMOUS NEW ZEALAND BACON & EGG PIE
This is my mum's, so the BEST pie ever! It is fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.
Provided by Perfect Pixie
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- leave the pastry out for 20 minutes at least to stop it from tearing when using.
- Cut the rinds of the bacon and chop bacon.
- Whisk eggs putting one yolk to the side.
- Whisk in the milk or cream.
- Chop onion.
- Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
- Prick the base with a fork.
- Sprinkle the onion all over the base.
- Chop the parsley (one whole packet).
- Mix the parsley and bacon in with the egg mixture.
- Pour into the dish.
- Cover with other sheet of pastry and crimp together and cut of any excess pastry.
- Decorate the top if you want.
- Cook for 25 minutes and check its not burning.
- If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.
SPICY BACON-AND-EGG PIE
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream. Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche. It is terrific picnic fare.
Provided by Melissa Clark
Categories brunch, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together flour and salt until combined. Add butter and pulse until pieces are the size of lima beans. Add ice water, 1 tablespoon at a time, just until dough comes together (anywhere from 4 to 8 tablespoons). There should still be flecks of butter left in the dough. Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least one hour before baking. (Dough can be made up to 1 week ahead.)
- On a lightly floured surface, roll out one disc to a 12-inch circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
- Heat oven to 375 degrees. Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more.
- Increase oven temperature to 400 degrees. Evenly scatter half of the bacon and half of the scallions on bottom of pie. Carefully crack 8 eggs over mixture, distributing them evenly around pie with their yolks intact. Season eggs generously with salt and pepper. Whisk together 5 tablespoons heavy cream with Sriracha and ketchup. Use a teaspoon to dollop it on top of the eggs and then sprinkle with remaining bacon and scallion.
- Lightly flour the counter. Roll out remaining disc of pie dough until 1/8-inch thick (it should be thinner than the previous dough round). Trim into 10-inch circle. Carefully place on top of the pie, pressing the edges into the side of the pie, if possible. There should be no overhang and the dough should fit almost perfectly. Use a fork to whisk together yolk from remaining egg and 1 tablespoon heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust (don't go deep, you don't want to puncture the eggs). Bake for 25 to 30 minutes, or until pastry is golden brown. Let cool for at least 20 minutes for serving.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 34 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 19 grams, Sodium 387 milligrams, Sugar 2 grams, TransFat 1 gram
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5/5 Total Time 1 hr 10 minsCategory Pies, Tarts And FlansCalories 32 per serving
- 1 Preheat oven to 190°C. Lay 1 filo pastry sheet on a large board. Brush very thinly with melted spread. Lay another sheet on top and repeat until you have 6-sheet stack. Line base and sides of a large baking dish (about 25x30cm) with filo pastry stack.
- 3 With remaining filo make a 3-sheet filo pastry stack. Fold in half and place carefully on top pie. Trim or fold in edges as required. Pierce pastry in several places (with a knife or fork) to allow steam to escape.
- 4 Bake for 10 minutes then reduce temperature to 180°C. Cook for 40-45 more minutes until pastry is golden and filling feels firm when tested with a knife. Serve warm or at room temperature.
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