Easy Bacon Pie Recipes

Steps:

• Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.
• Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
• Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
• Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
• Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
• Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.

Steps:

• Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 325˚F (170˚C).
• Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.
• Roll out pie crust into an even thin layer. With a 6-inch (15 cm) diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.
• Mix eggs, sour cream, and milk. Season with salt and pepper.
• Add the onion-pumpkin-bacon mixture into the cups.
• Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.
• Cover edges and decoration with egg wash.
• Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)
• Enjoy!

Steps:

• For crust:
• Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
• Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For filling:
• Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
• Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
• Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.

Steps:

• Bake pastry shell according to package directions; cool. Place tomatoes in the crust; sprinkle with bacon. In a small bowl, combine the cheese and mayonnaise. Spoon over bacon in the center of pie, leaving 1 in. around edge. , Bake at 350° for 30-40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning).

Steps:

• Preheat oven to 400F (205C).
• Lightly grease 10" pie plate.
• Sprinkle bacon, cheese and onion in plate.
• Beat remaining ingredients in blender on HIGH until smooth (about 1 minute).
• Bake at 400F (205C) for 35 to 40 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut Red Leicester cheese into 1/2-inch cubes; set aside.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost cooked through, 10 to 15 minutes.
• While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until completely cooked but not too crisp, about 10 minutes. Drain bacon slices on paper towels and roughly chop when cool enough to handle.
• Drain potatoes and then mash them roughly; you want a few lumps left in this. Add Red Leicester, chopped bacon, and lots of black pepper; stir to combine. Transfer to a large, deep, oven-proof dish and sprinkle grated Cheddar over top.
• Bake in the preheated oven until golden brown, 25 to 30 minutes.

Steps:

• Heat oven to 400. Spray 9 inch glass pie plate with cooking spray. In a 10 inch skillet, cook bacon over med-high heat 5-7 minutes, until crisp; drain on paper towels. Crumble bacon, set aside.
• In the same skillet, cook beef, pepper and onion over med-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked, drain. Stir in ketchup. Spread in pie plate, sprinkle with cheese and bacon.
• In medium bowl, stir remaining ingredients with a wire whisk until blended. Pour into pie plate.
• Bake 20-25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

Steps:

• Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.
• Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.
• Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.