Bacon and Vegetable Egg Pie

Hi Everyone,

Normally I have a smoothie recipe for you today, but I thought instead of a smoothie for breakfast, why not share with you a breakfast pie.  Well actually, this pie you could also eat for dinner, after all breakfast for dinner is one of my favorite things.  My breakfast pie is filled with lots of healthy yummy vegetables, topped with cheese and of course if you can’t have eggs in a breakfast pie without bacon.  So today’s recipe is Bacon and Vegetable Egg Pie.
Bacon and Vegetable Egg Pie
The pie is filled with zucchini, onions, sweet bell peppers and corn. The corn makes a wonderful compliment to this dish. I topped the pie with cheddar cheese and cooked bacon. You get a lot of flavor, but not a lot of calories. One thing I did was add chipotle peppers to the pie for a kick of spice. If you want a traditional, down home family tasting pie, skip the peppers and add some rosemary or thyme to it. I was kind of going for a Southwestern theme. Heck, you can really add and vegetables to it too, like mushrooms and tomatoes. This recipe is pretty versatile.
Bacon and Vegetable Egg Pie
I got the idea for this recipe from Epicurious. They have a bacon and corn pie recipe, that looked delish. The only thing was it was 576 calories a slice. Oh my gosh! Are they crazy? So I took their recipe idea, scaled it down a bit from the reviews I read and made my pie only 223 calories a slice. I saved us almost 350 calories! Score! So what did I do to cut it down? I cut back on the cheese, and trust me, my pie is pretty cheesy.  Their recipe called for 1 1/2 cups of half and half and I only used 1/2 cup of non-fat milk. Trust me you won’t need it. Plus the reviews said the pie was overflowing. Too much liquid. The last thing I did was use egg substitute instead of eggs. In case you didn’t know, egg substitute is egg whites in a carton, and it doesn’t contain any cholesterol. I have to say this was a hit with the family, which kind of surprised me. My Husband is working on the roof and he said all he could smell was bacon. He said the pie was amazing and he ate half of it! I saved myself a couple of slices to take to work with me.
Bacon and Vegetable Egg Pie
If you’re looking for a brunch, breakfast or dinner recipe this pie is it! One slice filled me up! Plus it is really simple to make. Though I did cheat and used a Pillsbury Pie Crust. Using pre-made pie crusts made this dish so much easier and less messy to make. However, you can always make your own.
Bacon and Vegetable Egg Pie

Bacon and Vegetable Egg Pie

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 1 Pie (8 slices)

Serving Size: 1 slice

Bacon and Vegetable Egg Pie

A light, low calorie, slightly spicey egg pie, filled with seasonal vegetables and topped with cheddar cheese and bacon. A perfect meal for breakfast, brunch or dinner.

Ingredients

  1. 1 pie crust (I used Pillsbury)
  2. 4 slices, thick cut bacon, coarsely chopped
  3. 1/2 medium onion, diced small
  4. 1/2 large red sweet bell pepper, diced small
  5. 1 cup corn, fresh or frozen
  6. 1 cup zucchini, diced small
  7. 2 chipotle peppers in adobo sauce, diced small (optional)
  8. 1/2 cup non-fat milk
  9. 1 cup egg substitute or 4 eggs
  10. 1/2 tsp. salt
  11. 1/4 tsp. freshly ground black pepper
  12. 1/2 cup cheddar cheese or cheese of choice

Instructions

  1. Preheat oven to 400 degrees
  2. Fit crust onto a 9" pie pan, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim
  3. In a large skillet add bacon and cook until crisp, about 10 minutes. With a slotted spoon take the bacon out and place on a paper towel to drain.
  4. Pour out the bacon grease, but reserve 1 tablespoon.
  5. In the skillet that you cooked the bacon add the reserved bacon grease and all of the vegetables and chipotle peppers. Cook until vegetables are tender, stirring occasionally. About 8 minutes.
  6. In a medium bowl, add milk, egg substitute, salt and pepper. Mix until well combined. Pour in the cooked vegetables and mix together.
  7. Pour the egg and vegetable mixture into pie pan. Make sure the vegetables are spread evenly. Top with cheese and bacon. Bake in oven for 35-45 minutes until center is set. Let the pie cool for at least 30 minutes before serving.

Notes

Tip: When the bacon was cooking, I chopped the vegetables.

Calories per slice: 223, Fat: 12, Cholesterol: 14, Sodium: 360, Potassium: 156, Carbs: 20, Fiber: 1, Sugar: 1.7, Protein: 9.2

http://www.peanutbutterandpeppers.com/2014/08/11/bacon-and-vegetable-egg-pie/

Bacon and Vegetable Egg Pie
I hope you don’t mind me skipping smoothie Monday for this yummy breakfast treat. I read your survey and I had a few comments said to post less drink recipes and share more meals, so that is what I am trying to do.  I value your opinion!

I hope you have a great week!

Toodles,

Jennifer
Bacon and Vegetable Egg Pie

Comments

  1. I look at this pie and see straight up breakfast happiness!

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