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Maple Bacon Breakfast Pie has all of your favorite ingredients – eggs, bacon, cheese, and potatoes! Baked in a delicious pie crust and topped with a beautiful bacon lattice, weekend breakfast just got a whole lot better!
Maple Bacon Breakfast Pie
This glorious breakfast pie is similar to quiche, but with a couple of minutes more, this pie is not only gorgeous, but it also has everyone’s favorite breakfast ingredients!
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Served in pie slices, it is like eating dessert in the morning! We highly suggest saving this recipe to Pinterest or Facebook for a future brunch! This is fantastic for Easter, Mother’s Day, Christmas, and Thanksgiving.
Ingredients:
- Refrigerated pie crust
- Shredded cheese
- Canned diced potatoes, drained. Or frozen hash browns, thawed and drained
- Eggs
- Bacon
- Maple syrup
- Green onion
- Whole milk
- Salt
- Pepper
Supplies Needed:
- pie plate / pie pan
- large mixing bowl
- silicone brush
- kitchen scissors (or knife)
Instructions:
Combine all filling ingredients in a large bowl. Pour the egg mixture into a refrigerated pie crust situated on a pie plate.
Bake the pie for 40 minutes until the top is just about set. It should be firm enough to lay the bacon on.
Braid the bacon in a lattice pattern, as seen below. Using kitchen scissors or a knife, trim the excess bacon, keeping in mind that the bacon will shrink as it cooks.
Place the pie plate on a sheet pan to catch any overflow of bacon grease.
Brush or drizzle maple syrup over each strip of bacon.
Bake the maple bacon breakfast pie in the oven again for another 15-20 minutes. The edges of the pie will be slightly crispy and delicious!
Since this is such a lovely breakfast to serve for brunch or a holiday (like Easter, Christmas, or Thanksgiving), you might not be lucky enough to have leftovers. However, if you do have leftovers, place aluminum foil on the top of the pie and refrigerate for up to 2 days.
More Breakfast Recipes
Maple Bacon Breakfast Pie
Equipment
- Pie plate
- Large Bowl
- silicone brush
- kitchen scissors or knife
Ingredients
- 1 refrigerated pie crust
For the Pie Filling
- 1¾ cups whole milk
- 4 large eggs
- 3 green onions, sliced
- 1 cup shredded savory cheese (like Gouda or cheddar)
- 3 slices thick cut bacon, cooked and crumbled
- 1 (15 ounce) can cooked diced potatoes, drained OR frozen hash browns, thawed and drained
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
For the Pie Topping
- 10 slices thick cut bacon for topping
- Maple syrup
Instructions
- Preheat the oven to 350℉
- Combine all filling ingredients into a large bowl
- Pour the filling mixture into a refrigerated pie crust situated in a pie plate.Â
- Bake for 40 minutes until the top is just about set. It should be firm enough to lay the bacon on.
- After removing the breakfast pie from the oven, increase oven temperature to 450℉
- Arrange the bacon in a lattice pattern and trim excess pieces
- Place the pie plate on a sheet pan to catch any overflow
- Brush or drizzle maple syrup over the bacon
- Bake at 450℉ for another 15-20 minutes
- Allow to rest for 10 minutes before cutting and serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
