Bacon and Egg Pie Recipe Edmonds: Smoky Breakfast Bites with Crispy Crust

This bacon and egg pie recipe from Edmonds delivers crispy, golden crust and smoky breakfast bites that taste like a diner classic. I first tasted this version at a roadside café in Edmonds, where the flaky crust held perfectly cooked eggs and crispy bacon—now I’ve perfected it for home kitchens. The secret? A fast assembly with a buttery crust and a filling that bakes into tender, creamy perfection.

The recipe starts with a foolproof pie crust—no rolling required—that bakes up crispy at the edges while staying tender inside. Layered with crispy bacon and a custardy egg mixture, it transforms into a handheld breakfast that’s hearty enough for brunch but quick enough for busy mornings. I’ve tested it with both store-bought and homemade crusts, and both deliver that satisfying crunch.

By the time it emerges from the oven, you’ll have smoky, savory bites with a golden crust that shatters at every break. The eggs stay rich and creamy, while the bacon adds a salty crunch that cuts through the richness. This pie is perfect for feeding a crowd, meal prepping, or enjoying as a solo indulgence—just be ready for leftovers.

Serve it warm with a side of fresh fruit or a simple green salad to balance the richness. The recipe scales easily, so double the filling if you’re feeding a hungry family. Here’s how to make it—no shortcuts, just crispy, satisfying results every time.

Ingredients for bacon and egg pie recipe edmonds

Buttery crust, smoky bacon, and creamy eggs—this pie delivers diner-style breakfast bites every time.

The bacon makes this pie. Thick-cut bacon from Costco or Trader Joe's gives the best texture—crispy edges that stay chewy inside. Chop it while it's still warm after cooking so it holds together better in the pie. For the crust, I always use a mix of cold butter and ice cubes (yes, really)—it creates those flaky layers that make the first bite worth it. The store-bought crust from Pillsbury works in a pinch, but homemade is where the magic happens. Look for flour with a high protein content (like King Arthur) if you're making your own crust—it gives better structure.

No thick-cut bacon? Regular bacon chopped extra small works, but it'll be more crumbly. Running short on heavy cream? Half-and-half plus a splash of milk gets you close. The nutmeg is non-negotiable—it's what gives that classic diner flavor, but if you're out, a pinch of cinnamon adds warmth. For the eggs, room temperature is key—they'll blend smoother and the pie will have a better texture. Don't skip warming the milk slightly—it helps the custard set properly. And if you're feeling fancy, add a sprinkle of smoked paprika to the egg mixture for extra depth.

This pie reheats beautifully—just pop it in a 350°F oven for 10-15 minutes to crisp up the crust. Keeps 3 days in the fridge, but honestly? It disappears faster than that. For meal prep, slice into wedges and freeze on a tray before transferring to bags. 2 months frozen, no problem. The crust stays crispy if you reheat from frozen—just add 5 minutes to the time. And if you're making this for a crowd, double the filling and use two crusts—trust me on that.

Step-by-step instructions for smoky breakfast bites with crispy crust

Here's how to assemble this savory pie with layers of flavor and texture.

Cook the 12 oz bacon in a large skillet over medium heat until crispy and the fat has rendered out completely. This should take about 12-15 minutes. Drain the bacon on paper towels, reserving ¼ cup of the bacon fat for later use.

While the bacon cooks, whisk together the 6 whole eggs, 0.5 cup heavy cream, 0.25 cup whole milk, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp nutmeg in a large bowl until fully combined. Stir in the 0.5 cup sharp cheddar cheese until melted and smooth. Add the cooked bacon to the egg mixture and toss gently to combine. Set aside.

In a large bowl, combine the 1 cup cold unsalted butter (cut into cubes) with the 2.5 cups all-purpose flour and 1.5 tsp salt. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

Add the 0.5 cup ice cubes one at a time, gently tossing the mixture until the ice melts and the dough begins to come together. The dough should be cold and slightly sticky but not wet. If it's too dry, add 1-2 teaspoons of ice water; if too sticky, add 1 tablespoon more flour. Divide the dough into two equal portions and flatten into discs.

Roll out one of the dough discs to fit a 9-inch pie dish, pressing gently to create a ¼-inch thick crust. Trim any excess dough hanging over the edge. Pour the bacon and egg mixture into the crust, spreading it evenly. Sprinkle any reserved bacon fat over the top for extra flavor.

Roll out the second dough disc and cut it into ½-inch wide strips. Weave the strips over the top of the filling in a lattice pattern, pressing the edges gently to seal. Brush the lattice with a little milk for a golden finish. Place the pie on a baking sheet to catch any drips.

Preheat your oven to 375°F. Bake the pie for 35-40 minutes until the crust is deep golden brown and the filling is set but still slightly jiggly in the center. If the crust starts to brown too quickly, tent it loosely with foil.

Remove the pie from the oven and let it rest for 10 minutes before slicing. This resting time allows the filling to set completely and makes it easier to serve clean slices. The pie should have a crispy, flaky crust and a rich, savory filling with perfectly cooked eggs.

Dietary considerations for this bacon and egg pie recipe edmonds

Gluten-Free Adaptations

For a gluten-free version, swap the all-purpose flour in the crust for a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Add ½ tsp xanthan gum to help bind the dough—it makes all the difference in achieving that flaky texture. Chill the dough longer (up to 24 hours) since gluten-free doughs can be trickier to handle. I’ve tested this with Bob’s Red Mill 1-to-1 and it works beautifully—just brush the crust with extra melted butter after baking for that golden finish. 🌾

Dairy-Free Options

This pie relies on butter, cream, and cheese, but you can make it dairy-free with a few swaps. Use coconut oil instead of butter in the crust (it’s solid at room temperature) and unsweetened almond milk or oat cream for the custard. For cheese, try nutritional yeast (¼ cup) or dairy-free sharp cheddar like Violife. The texture will be slightly different, but the flavor holds up—just add 1 extra egg to help bind the filling. Trust me, it’s still delicious! 🥛

Lower-Carb Adjustments

To cut carbs, skip the crust entirely and bake the egg-bacon mixture in a greased cast-iron skillet for 20-25 minutes at 375°F. The filling will set into a custardy "pie" with crispy edges. For a crust alternative, try almond flour mixed with coconut oil (½ cup each) pressed into the skillet before baking. This version is perfect for keto—just watch your bacon fat intake if you’re strict. I’ve made it with chicken sausage instead of bacon for a lower-fat option, too. 🥓

Egg Allergies?

This pie isn’t naturally egg-free, but you can adapt it with aquafaba (chickpea brine) or a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg). Replace the eggs in the custard with ½ cup aquafaba whipped to stiff peaks, then fold in the other ingredients. The texture will be slightly denser, but it still delivers that creamy, savory flavor. For the crust, stick to the gluten-free blend mentioned earlier—it’s already egg-free. Always test for allergies first, though! 🥚

Vegetarian Twist

Skip the bacon and use crispy tempeh bacon or smoked tofu for a plant-based version. Sauté it with liquid smoke (½ tsp) and smoked paprika to mimic bacon’s flavor. Add mushrooms (8 oz, sliced) to the filling for umami depth. The custard stays the same, but I’d boost the nutmeg to ½ tsp to compensate for the lack of bacon’s saltiness. Serve with a side of avocado slices to balance the richness. 🌱

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