This post may contain affiliate links. Please read our disclosure policy.
WW Recipe of the Day: 5-Ingredient Bacon, Egg and Cheese Breakfast Pie
This lightened up family-favorite breakfast/brunch comes together with easy-to-find, everyday ingredients. What’s not like to like about this cheesy quiche-like pie topped with crispy turkey bacon?
Make it on the weekend and enjoy the leftovers during the week—simply delicious, just heat-and-serve!
How Many Calories and WW Points in this Lightened Up Breakfast Pie?
According to my calculations, each serving has 332 calories and:
8 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Bacon, Egg and Cheese Pie
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 400F degrees.
Step 3: Line a baking sheet (affiliate link) with parchment paper and place 5 strips of bacon side-by-side, with their edges touching. Arrange the remaining 4 strips perpendicularly, by alternatively weaving them over and under the first layer (working one strip at a time).
Step 4: Spray an 8-inch square baking dish with nonstick spray and lay the thawed pastry sheet in the bottom, pressing up the sides. Be sure to trim any excess pastry that overhangs the sides (mine fit perfectly without having to remove any excess).
Step 5: In a medium bowl, whisk the eggs, half-and-half, cheese, salt and black pepper, until thoroughly mixed. Pour mixture over puff pastry.
Step 6: Place the bacon and eggs in the oven and bake until eggs start to set (with center that still jiggles) and bacon begins to brown and crisp, about 15 minutes.
Step 7: Remove pans from oven and carefully place the bacon weave on top of the eggs, using two spatulas on opposite sides of the bacon.
Step 8: Return bacon-topped egg pie to oven and continue baking until eggs are completely set and bacon is crispy, about 25 minutes.
Step 9: Remove from oven and allow to rest at least 10 minutes before serving. Pie will deflate slightly.
Step 10: Cut into 8 equal pieces and serve.
Recipe Notes, Substitutions & Variations
- Try substituting your favorite reduced fat shredded cheese for the pepper jack.
- This will work with regular pork bacon too, but be sure to adjust your points accordingly.
- Follow the thawing instructions on your package of frozen puff pastry. I set mine on the counter and it was fully thawed in about 40 minutes. Alternatively, you can thaw in the refrigerator overnight – this method usually takes about 6 to 8 hours. You can also try thawing in the microwave (affiliate link) if in a hurry. (Check your microwave for proper thawing directions.)
Are You Ready To Firmly Plant Yourself
On The Path To Lasting Weight Loss Success?
If you’ve made this Lightened Up Breakfast Pie, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
5-Ingredient Bacon, Egg & Cheese Breakfast Pie
Ingredients
- 9 slices turkey bacon
- 1 sheet frozen puff pastry, thawed (from 17.3 ounce package - I used Pepperidge Farm brand)
- 12 large eggs
- 1-1/4 cups cups reduced-fat half-and-half
- 1-1/2 cups reduced fat shredded pepper jack cheese
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 400F degrees.
- Line a baking sheet (affiliate link) with parchment paper and place 5 strips of bacon side-by-side, with their edges touching. Arrange the remaining 4 strips perpendicularly, by weaving them over and under the first layer (working with one strip at a time).
- Spray an 8-inch square baking dish with nonstick spray and lay the thawed pastry sheet in the bottom and press up the sides. Be sure to trim any excess pastry that overhangs the side (mine fit perfectly without having to remove any excess).
- In a medium bowl, whisk the eggs, half-and-half, cheese, salt and black pepper, until thoroughly mixed. Pour mixture over puff pastry.
- Place the bacon and eggs in oven and bake until eggs start to set (with center that jiggles) and bacon begins to brown and crisp, about 15 minutes.
- Remove pans from oven and carefully place the bacon weave on top of the eggs, using two spatulas on opposite sides of the bacon.
- Return bacon-topped egg pie to oven and continue baking until eggs are completely set and bacon is crispy, about 25 minutes.
- Remove from oven and allow to rest at least 10 minutes before serving. Pie will deflate slightly.
- Cut into 8 equal pieces and serve.
Notes
- Try substituting the pepper jack cheese with your favorite reduced fat shredded cheese.
- This will work with regular pork bacon too, but be sure to adjust your points accordingly.
- Follow the thawing instructions on your package of frozen puff pastry. I set mine on the counter and it was fully thawed in about 40 minutes. Alternatively, you can thaw in the refrigerator overnight - this method usually takes about 60 to 8 hours. You can also try thawing in the microwave (affiliate link) if in a hurry. (Check your microwave for proper thawing directions.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Food Network
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
