One of my favorite pies is Bacon & Egg Pie, as such I am reposting the recipe, as it is on the menu this week.
1 sheet Pillsbury Pie Crust
5 eggs (lightly beaten)
1/2 onion (diced)
4 slices Canadian bacon (diced)
salt and pepper
1/4 cup frozen peas (optional)
1/2 cup grated cheese
- Preheat oven at 375 degrees F (190 degrees C)
- Unroll the sheet of pie crust, cut out the 4 circles – you may need to re-roll edges to get the 4th one. Place each into the pie dish.
- Place the chopped onion, bacon and frozen pies on the bottom of each pie crust.
- Add the egg mixture, salt and pepper over the top to cover the filling (~3/4 fill). I stir the ingredients slightly.
- Sprinkle the cheese on the top
- Place in the oven for 30 mins or until the egg is cooked through
- Take them out of the oven and let stand and cool for 5 -10 mins
- Serve with either ketchup or a tasty tomato relish (my preference
)
NOTE: The egg will rise to look like a mountain – don’t worry as when it cools it will deflate slightly.
| DAY | BREAKFAST | DINNER |
|---|---|---|
| Saturday | Fresh Bread (from La Farm local french bakery) | Out for dinner |
| Sunday | Toast + Banana+ Peanut Butter | Soup |
| Monday | Raisin Toast | Toasted Sandwiches |
| Tuesday | Berry Spirulina Smoothie | Meatball + Spinach Pasta Bake |
| Wednesday | Oatmeal + Banana + Walnuts | Beef Tips + Salad |
| Thursday | Berry + Spirulina Smoothie | Chicken Stir Fry + Brown Rice |
| Friday | Oatmeal + Dried Fruit | Bacon + Egg Pie |
