Bacon and Egg Pie

Bacon and Egg Pie
No crust is necessary for this hearty bacon, egg, and cheese pie enhanced with fresh dill. Topped with tomato slices and Parmesan cheese, this recipe will dress up your brunch table.
Makes 8
Prep 15 m
Cook 9 m
Bake 42 m



  1. 1 of 5 Preheat oven to 350 degrees F. Coat a 10-inch pie plate with cooking spray and set aside.
  2. 2 of 5 Cook bacon in a large nonstick skillet over medium heat until browned. Remove from skillet and dice.
  3. 3 of 5 Add the oil to the same skillet. Add the onion and garlic and cook, stirring often, 2 minutes or until onion is softened. Transfer to a large bowl.
  4. 4 of 5 Add the eggs, egg whites, milk, flour, dill, salt, and pepper and whisk until smooth. Stir in the diced bacon and mozzarella and pour into prepared pie plate. Top with the tomato slices. Sprinkle tomatoes with the Parmesan.
  5. 5 of 5
Nutrition Information for Bacon and Egg Pie
Servings Per Recipe: 8
Per Serving: 0 g fiber, 146 mg chol., 3 g sat. fat, 143 kcal cal., 400 mg sodium, 7 g Fat, total, 13 g pro., 6 g carb.