Super Simple Egg & Bacon Pie


Super Simple Egg & Bacon Pie-2

Super Simple Egg & Bacon Pie

This pie has it all…

Creamy, cheesy eggs.

Smoky, salty bacon.

Chopped chives for freshness.

And the worlds simplest pie crust.

Plus it’s incredibly versatile.

I’m just as happy eating a slice for breakfast as I am for lunch and dinner.

It travels well so is perfect for picnics or for making work lunches a little special.

Oh and it’s ready in 30 minutes.

Like I said, it has it all. Except a pie lid 😉

Enough for: 3
Takes: 30 minutes
Net Carbs: 8g/serve

150g (5oz) bacon, chopped
100g (3.5oz) almond meal
6 eggs
100g (3.5oz) cream
100g (3.5oz) grated cheese such as cheddar
small bunch chives, chopped

1. Turn your oven on to 200C (400F). Heat a small frying pan on a medium high heat. Add a little oil and cook bacon pieces, stirring often until bacon is browned.

2. Take a large square of baking paper. Wet the paper by scrunching it under running water from the tap. Flatten the damp paper to line the base and sides of a 24cm (9in) spring form tin or a pie dish. Scatter almond meal and a little salt over the base of the tin.

3. In a medium bowl combine eggs, cream, cheese, chives, half the cooked bacon and a pinch of salt until mixed through. Pour the egg mixture over the almond meal base. Top with the remaining cooked bacon.

4. Bake for 20 minutes or until the pie is golden and puffed up a little.

5. Serve hot, warm or chilled.

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WINE MATCH: A cold beer or crisp dry Riesling.

Variations & Substitutions

pantry-friendly Cream = 1 extra egg + 3T water. Skip chives or replace with 1 softened onion. Serve with steamed or pan fried frozen greens.

accompaniments – my Irishman will happily eat it on it’s own. I need a simple green salad or some cooked greens. Sauerkraut or pickles are lovely for added freshness and crunch.

short on time – use ham instead of bacon and skip the browning step.

vegetarian – replace bacon with sun dried tomatoes or cooked veg such as grilled peppers, eggplant, mushrooms or zucchini.

dairy-free – replace cream with 1 extra egg and 3 tablespoons water. Replace cheese with sun dried tomatoes or cooked veg such as grilled peppers, eggplant or zucchini.

nut-free – skip the almond meal and call it a frittata instead. Replace almond meal with soft bread crumbs or use a cooked pie shell instead. Ground linseeds (flax) can work but the flavour is more prominent with I like but not everyone in my family does. Ground sunflower seeds are an other option.

more substantial (carb lovers) – use the pie as a filling in a sandwich or bread roll.

more substantial (low carb) – use the pie to serve 2 instead or 3. Or add a dollop of mayonnaise.

Low FODMAP – halve the almond meal or skip it.

no chives / different herbs – parsley, rosemary or thyme. Or just skip the herbs. Or soften a small diced onion in the bacon fat and use that instead.

egg-free – I’m afraid you really need the egg here to set the filling.

different cheese – feel free to use whatever cheese you have in the house. Or a mixture – it’s s great way to use up little bits and pieces. Parmesan, feta, brie, camembert, goats cheese are all great.

Waste Avoidance Strategy

bacon – freeze it.

almond meal – keep it in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

cream – unopened cartons will generally keep in the fridge for 1-2 weeks. If you need to store for longer, just pop in the freezer in a sealed container.

cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

chives – best to use for another meal.

Prepare Ahead

Yes! Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks. Don’t freeze. To serve allow to come to room temp. OR gently reheat in the oven 200C (400F) for 10 minutes.

Super Simple Egg & Bacon Pie

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{ 8 comments… read them below or add one }

Annika Srirat Bentsen April 29, 2020

Hi Jules. I would love to make this, but I recently discovered that I am allergic to almonds. Which kind of nuts would you recommend instead? Thanks, Annika


jules April 29, 2020

Hi Annika!

I made something similar last week using roast walnuts that I just finely chopped and it was really lovely. So they would be my first pick. Or cashews or macadamias. It doesn’t have to be ground into a meal. Finely chopped nuts make an chunkier crust which I like.

Or see the ‘nut-free’ substitution suggestions in the recipe.

Hope you enjoy!


Paul Weinberger April 23, 2020

I made this a couple months ago before I joined SMPs! (Been a Jules fan for awhile). I divided into 8 slices and froze for breakfasts. Each slice was about 300 cal. I used onion since I didnt have chives. It did make it sweeter than I would like.


jules April 24, 2020

Excellent idea to freeze for breakfasts Paul!

Love it.

And next time maybe skip the onion or use half – it doesn’t actually need the chives. Bacon and egg is amazing on its own.


Susan Stone April 23, 2020

This one sounds absolutely wonderful. I make the gorgeous greens tart frequently, and this one will clearly be as simple. I would also have a green salad or coleslaw (I make mine with a rice vinegar/oil dressing). Must have the veggies!


jules April 24, 2020

Yes to the veggies Susan!

I have a cabbage that needs eating up – will try your version with a rice vinegar + oil dressing.

Thanks for the inspo 🙂


Susan Stone April 24, 2020

Jules, for what it’s worth I season my slaw dressing with a little garlic powder, lots of coriander powder, and some crumbled marjoram. It’s also nice if you add a tiny pinch (I mean really tiny) of cinnamon.


jules April 24, 2020

oooh yum!
Thanks Susan 🙂


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