Keto Bacon and Egg Pie


Keto Bacon and Egg Pie with Keto Happy Co Daily Bread crust ketogenic pie pastry

This is one of those recipes that is both comforting and rewarding to make.  There is so much flavour baked into the crust and filling it is very hard to mess it up!  It tastes just like the bacon and egg pie that you had growing up but none of the carb count that you don't want today.

 

This recipe is also very flexible.  If you want to make a bigger pie, just deepen the crust and add a few more eggs inside.  This is the size that we make for our family of four and it leaves us plenty for lunches for everyone for the next few days.  But it never lasts longer than that!

 

For the crust:

4-5 Daily Bread rolls blitzed in a ninja to make breadcrumb or 1/3 loaf

75g butter chopped into small cubes

30g parmesan

1/2 tbsp lemon pepper

Rub the butter and other ingredients into the crumb until it starts to come together and press out into a lined tin or pie tray.  Prick the base and blind bake at 180 for 15 minutes or until it starts to colour.  Remove from the oven and allow to cool while you assemble the filling.

 

For the filling:

14 whole eggs

6 egg yolks (ideally leftover from making your Daily Bread rolls!  If not, make sure you keep the separated whites for making your next batch of bread!) 

3/4 cup of cream

1/2 cup finely diced onion

1 cup streaky bacon

3 tbsp or a few good handfuls fresh chopped parsley

Salt & pepper to taste

 

Cut a few of the rashers and line the base of the pie.  Finely dice the remaining bacon and sautée with the onion in a little olive oil or butter on a low heat until the onion turns clear.  Turn off the heat and set aside.  Carefully break 8 of the whole eggs into the base of the pie. 

Break the remaining 6 whole eggs into a bowl and combine with the 6 egg yolks and cream and whisk together with the herbs, salt and pepper.  When combined, stir through the bacon and onion mixture (ensuring they are cool enough not to cook the eggs) and then pour everything over the pie base.

Bake in the oven at 180 for 30-40 minutes or until the pie is set in the middle.  Serve hot or cold with a side salad.  Potentially tastes even better the next day!  Although this is filling it is incredible moreish - we recommend wrapping up the portions for lunched immediately upon cooling.  Enjoy!