Saturday, April 27, 2013

Charmed Bacon Lattice Breakfast Pie




I don't know about you, but the arrival of spring always means the arrival of visitors to our house. I love to make this easy breakfast pie when we have guests. If you don't care for the pepper bacon, go ahead and sub it out for regular bacon or even turkey bacon. The beauty of this pie is how simple it is to change the cheese or sausage until it's perfect for your family. 

Charmed Bacon Lattice Breakfast Pie

Ingredients:

10 strips of black pepper bacon
1 unbaked deep-dish piecrust
1 ½ cups shredded Colby and Monterey Jack cheese (can substitute shredded Cheddar or Swiss)
4 large eggs, beaten
1 ½ cups half-and-half
1 cup breakfast sausage, cooked and crumbled
 
Preheat oven to 400 degrees. Line tray with parchment paper and create bacon lattice. Line up five strips of bacon from top to bottom and then weave in five more strips from side-to-side (follow same method as making a lattice piecrust). Bake until crisp, approximately 25 minutes). Drain grease from tray and set aside.

Reduce oven to 350 degrees. In a large bowl, blend eggs and half-and-half. Add cheese and sausage crumbles. Pour into unbaked piecrust. Bake until eggs are set and a toothpick inserted into the center comes out clean, approximately 1 hour.

Remove breakfast pie from oven, carefully transfer bacon lattice from tray to the top of the pie, return to oven and bake for five more minutes. Serve warm. 

What's your all-time favorite breakfast food? Mine's blueberry pancakes. 

8 comments:

Aurian said...

This sure sounds delicious. I only have no clue at all, what is half and half? If I would order that from the butcher, I would get half pork and half ground beef meat.

Sue said...

My favorite breakfast was always Granny's biscuits and sausage gravy. Then she'd leave a sausage patty on my plate to make a biscuit and sausage sandwich with home-grown honey. That was my every weekend breakfast when I was growing up .

Maggie Sefton said...

Oh, my favorite breakfast food. . . Bacon! That looks delicious. If you make it again, please save a slice for me in your freezer for this summer. I'll be driving around there with postcards. :)

JJM said...

Arian -- half and half is milk that's about 12% butterfat. I don't know what the Dutch call it (in England, it's "half cream", I think), but this will at least give you some idea. --Mario R.

Aurian said...

Thanks Mario, that suddenly explains a lot of recipes :) In Holland we have "full" milk and "half full" milk.

Qamer Syed said...

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Qamer Syed said...

nice your site thanks for sharing love you all team good work keep it up

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SueAnn said...

What a great idea! A perfect change-up on the breakfast casserole! I LOVE the bacon lattice!