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Cheddar bacon breakfast pie on a wooden cutting board on top of newpaper

Cheddar Bacon Breakfast Pie

Delicious Cheddar Bacon Breakfast Pie is hearty, versatile take on a classic breakfast. Serve it any time of day for an affordable, easy meal!
5 from 1 vote
Course Breakfast, Main Course
Cuisine American
Servings 4


  • Food Processor
  • Pie plate


For the Crust

  • 3 cups AP flour
  • 1 cup unsalted butter, cold Usually this is 2 sticks.
  • 2/3 cup very cold water
  • 1 teaspoon kosher salt

For the Filling

  • 6 eggs
  • 1 cup half and half
  • 1/2 cup cooked crumbled bacon
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped scallions
  • salt and pepper to taste About 1/2 teaspoon each will work, but adjust based on your preference


To Make the Crust

  • You need to make the pie dough at least 2 hours before making the pie. You can make it up to 24 hours beforehand and store it in the refridgerator, or you can make it up to 3 months beforehand and freeze it. Defrost frozen dough in the refrigerator for 24 hours before using for this recipe.
  • In a small bowl, dissolve the salt into the water. Place the bowl in the refrigerator until you need to use it.
  • Cut the butter into small, pea-sized chunks.
  • Add the flour and butter to the food processor. Working quickly, pulse the mixture until it forms into large crumbs and some of the pieces of butter remain pea-sized.
  • Drizzle about half the salted water over the flour mixture. Pulse several times.
  • Drizzle the rest of the salted water over the mixture and pulse several more times. The dough will come together in the food processor. As soon as it comes together, transfer the dough from the food processor onto a clean, lightly floured surface.
  • Divide the dough into 2 equal balls.
  • Working quickly, shape each ball into a round disk about 1” thick.
  • Completely wrap each disk in plastic wrap, then refrigerate them for a minimum of 2 hours. You can make the dough a day ahead and refrigerate for up to 24 hours.

To Blind Bake the Crust

  • Preheat the oven to 375 degrees.
  • Grease your pie dish with either nonstick spray or a thin layer of butter.
  • Roll out one of the pie discs until it is about 1/4" thick.
  • Lay it in the pie dish, making sure the bottom is flat and the sides go to the edge without any air bubbles underneath.
  • Trim off any excess pie dough from the edges. Lay a piece of parchment paper across the pie, then fill it with pie weights.
  • Bake at 375 degrees for 15 minutes, then remove from the oven.

To Make the Filling

  • While the crust blind bakes, you can assemble the filling.
  • In a skillet, cook approximately 5-6 strips of bacon over medium heat until completely cooked through to the doneness of your preference. Drain and set aside.
  • In a medium mixing bowl, add the eggs. Break the yolks and beat until combined, about 1-2 minutes.
  • Add the half and half, chopped scallions, shredded cheddar cheese, salt, and pepper.
  • Once cooled, roughly chop the bacon into bite-sized pieces.
  • Add the bacon to the egg mixtures. Stir to completely combine.
  • Optional: Reserve some scallions, cheddar, and/or bacon to sprinkle over the top once the pie is cooked.

To Finish the Breakfast Pie

  • Lower the oven temperature to 350 degrees.
  • Cover the edges of your pie crust to prevent over-browning. This is optional, but you may need to do this step. Use your judgment.
  • Add the filling to the pie dish.
  • Bake at 350 degrees for 45-55 minutes or until the center is completely set.
  • Remove from the oven and allow the pie to cool for at least 20 minutes before cutting and serving. Garnish with scallions, cheese, or bacon.
Keyword affordable, breakfast