This Breakfast Pie is a great alternative to the common camping breakfast of eggs, bacon, and toast. The pie is easy to make and can be made the day before and refrigerated. The pie is also very adaptable to personal taste. Any ingredients may be added to the basic ingredients of bacon, eggs, onions and pie crust. The pie can become vegetarian by leaving out the meat and adding a variety of vegetables even using leftovers from the night before .
Do not use a pie plate to make this pie. We tried a pie plate the first time we baked it and there was too much crust. The pizza pan gives less crust and more filling.
One pie makes six servings.
Serve the pie with fresh fruit salad.
Enjoy! Mais C’est Bon!!
- 1/2# bacon
- 2 onions, chopped
- 1 clove garlic, minced
- 1 bell pepper, chopped
- ½# sausage
- ½ # mushrooms, chunked
- 9 eggs
- 8 oz Cheese, personal preference
- 1 package Ready Pie Crust
Sausage is personal choice. We have used bulk breakfast, smoked or Chorizo sausage. We do not always use cheese. When we use cheese we have used cheddar, cheddar blend, or swiss.
In a large cast iron pot render bacon and remove. Sauté onions, garlic, and bell pepper in bacon grease. Add sausage, if using bulk sausage break up in small pieces, and cook until almost brown. Add mushrooms and sauté. Add beaten eggs and cook until set, not completely cooked. Season with salt, pepper, and Cajun seasoning to taste.
Roll out one pie crust on pizza pan. Pile egg mixture on crust leaving about 1” on ends. Drain as much liquid off the mixture as possible. If using cheese, place cheese on top of mixture. Place the second pie crust on top of mixture. Press down ends of top crust and fold bottom crust over top ends.