Maple Bacon Breakfast Pie
Maple Bacon Breakfast Pie is a fun and delicious dish for breakfast, lunch, or dinner! Essentially a quiche, this breakfast pie includes hash browns, bacon, and lots of cheese!
Servings: 10
Calories: 538kcal
Ingredients
- 1 premade crust* I used refrigerated Pillsbury pie crust dough
- 15 slices Good Rancher’s bacon divided* (this is a thick bacon)
- 2 cups shredded frozen hash browns cooked*
- 1 ½ tbs corn starch
- 1 ½ cups whole milk
- 8 large eggs
- 1 ½ cups heavy cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup green onions chopped (~4-6 green onions)
- ½ cup shredded cheddar cheese
- ½ cup shredded gouda cheese
- ¼ cup maple syrup for brushing
Instructions
- Preheat oven to 425°F and move rack to the lower middle position.
- Blind Bake Pie Crust: Place your premade pie dough in deep dish 9 inch pie dish. Cover pie dough with foil, then gently fill foil with sugar, or some pie weights. Bake for 10 minutes, then carefully remove foil with the sugar/pie weights, and bake for an additional 4 minutes. It should have slightly browned edges and the bottom will be light in color. Then remove from oven, set aside, and reduce oven temperature to 350°F.1 premade crust*
- In a large fry pan cook hash browns according to package instructions. This usually includes heating oil and frying the potatoes until browned on both sides. Once cooked remove from pan and set aside.2 cups shredded frozen hash browns
- Add 5 pieces of bacon to the fry pan and cook over medium heat until they crisp, 5-7 minutes. Transfer to a paper towel lined plate and crumble when cool enough to handle.15 slices Good Rancher’s bacon
- While cooked bacon is cooling, make a bacon weave out of the remaining 10 pieces of raw bacon. 5 pieces going left to right and 5 pieces going 90 degrees to those, weaved in-between. You want a tight wave that forms a square/rectangle. Brush the weave with maple syrup, then flip carefully onto an oven safe baking rack (most metal cooling racks work great as long as they don’t have a plastic coating) and place that on a large rimmed baking sheet. Brush the other side with maple syrup. Set aside.15 slices Good Rancher’s bacon, ¼ cup maple syrup for brushing
- In a large bowl, whisk cornstarch with ¼ cup milk to dissolve. Then whisk in remaining milk, eggs, heavy cream, salt, pepper, and garlic powder.1 ½ tbs corn starch, 1 ½ cups whole milk, 8 large eggs, 1 ½ cups heavy cream, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder
- Sprinkle bacon, cheese, cooked hash browns, and green onions over the crust, then carefully pour the custard mixture into the dish. Gently push the filling into the custard and stir a bit to dislodge any air bubbles in the mixture.½ cup green onions, ½ cup shredded cheddar cheese, ½ cup shredded gouda cheese
- Bake until top of pie is lightly browned, tooth pick inserted comes out clean, and it has an internal temperature of 175°F. This will take ~70-90 minutes. Bake the bacon weave at the same time as the pie, checking at 30 minutes, then every 5 minutes after until it is cooked through. If you can, I recommend flipping the bacon weave at the 30-minute mark to get the underside nice and browned.
- Once the bacon weave is cooked remove from oven and set aside
- Once pie is done, remove from oven and allow to cool on a wire rack for up to two hours. You want it cool enough to touch. Initially the pie will poof up as it bakes, but will flatten as it cools.
- Once ready to serve, place bacon weave on top, use a sharp knife to cut through the pie. Serve warm or at room temperature.
Notes
Tips and Tricks
- *Premade Pie Dough: If your premade dough isn’t large enough for a deep-dish pie dish, gently roll it out on a floured surface to make it a little larger.
- Corn starch: Corn starch helps keep the eggs from breaking down into a water mess when interacting with the onions.
- Bacon: I use a thick bacon for this weave, and Good Rancher’s is so tasty! If you use a thin bacon, it might shrink more and cook faster, so be sure to keep an eye on it!
- Bacon Weave: I tried several ways to get the bacon to cook through and look nice. Cooking the weave separately was the best result. When you place the weave on the pie and bake it together, you get unevenly and undercooked, floppy bacon and the pie gets swamped with bacon grease and it turns into a soggy mess.
- Potatoes: You can use diced potatoes too. Just make sure they are cooked before going into the pie.
Nutrition
Calories: 538kcal | Carbohydrates: 27g | Protein: 17g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 623mg | Potassium: 394mg | Fiber: 1g | Sugar: 8g | Vitamin A: 960IU | Vitamin C: 5mg | Calcium: 233mg | Iron: 2mg