Bacon and egg pie

Bacon and egg pie


Bake breakfast for the whole family in this one easy pie.

The ingredient of Bacon and egg pie

  1. 1 tablespoon olive oil
  2. 2 medium brown onions, chopped
  3. 350g rindless shortcut bacon rashers, fat removed, halved, sliced
  4. 1 3/4 sheets frozen reduced-fat shortcrust pastry, partially thawed
  5. 1 1/3 cups grated reduced-fat tasty cheddar
  6. 8 eggs
  7. 1/2 cup pure cream

The instruction how to make Bacon and egg pie

  1. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add bacon. Cook, stirring, for 5 minutes or until browned. Remove from heat. Cool.
  2. Preheat oven to 200C/180C fan-forced. Place a baking tray in oven. Grease a 6cm-deep, 20cm round (base) springform pan. Using base of pan as a guide, cut 1 circle from 1 pastry sheet. Line base of prepared pan with pastry round. Cut remaining pastry sheet into 3 equal strips. Line side of pan with pastry, trimming to fit and pressing edges together (you will have some leftover pastry).
  3. Spoon half the bacon mixture into pan. Sprinkle with 1 cup cheese. Whisk 4 eggs and cream together in a jug. Add to pan. Sprinkle with remaining bacon mixture. Make 4 holes into mixture in pan. Crack 1 egg into each hole. Sprinkle with remaining cheese. Season with pepper. Fold 1cm of pastry over at top edge.
  4. Place on hot tray in oven. Bake for 45 to 50 minutes or until pie is firm to touch (cover pie loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Serve.

Nutritions of Bacon and egg pie

calories: 493.535 calories
calories: 30.3 grams fat
calories: 13.8 grams saturated fat
calories: 23.9 grams carbohydrates
calories: 30.8 grams protein
calories: 301 milligrams cholesterol
calories: 1398 milligrams sodium
calories: NutritionInformation

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