Bacon and Onion Breakfast Pie
  • 1 recipe single crust pie pastry
  • 6 bacon slices
  • 2 sweet onions, peeled and chopped
  • 2 small garlic cloves, minced
  • 1 cup shredded sharp Cheddar cheese
  • 4 eggs 1 (12-ounce) can evaporated milk
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • Dash of hot sauce
  1. Preheat the oven to 400 degrees. Line a 9-inch pie pan with the pastry. Prick the bottom and sides with a fork. Bake 3 minutes, prick with a fork again and bake 5 minutes longer. Cool on a wire rack and reduce the oven temperature to 325 degrees.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, around 6 to 7 minutes. Drain on paper towels and crumble when cool enough to handle.
  3. Sauté the onions and garlic in the bacon drippings until tender, about 5 to 6 minutes, stirring frequently. Drain and spoon into the pastry shell. Sprinkle the bacon and cheese evenly over the top.
  4. In a mixing bowl, beat the eggs until light and fluffy. Stir in the milk, mustard, Worcestershire, salt, paprika, pepper and hot sauce until well blended. Pour into the pastry shell. Bake 1 hour or until set. Let stand 10 minutes before slicing and serving.
Recipe by The Tennessee Magazine at