14°c Overcast
16°c Thundershowers
The Canadian Press - ONLINE EDITION
Instead of pizza, serve family breakfast for dinner with this savoury pie
Breakfast for dinner pie. THE CANADIAN PRESS/aho-Tenderflake
Treat the family to breakfast for dinner and make this bacon, sausage, cheddar cheese and egg pie.
This would be an easy winning meal for a Friday night instead of pizza!
Breakfast for Dinner Pie
1 frozen deep-dish pie shell
6 slices reduced salt bacon, coarsely chopped
30 ml (2 tbsp) maple syrup
5 fully cooked sausage rounds
125 ml (1/2 cup) shredded cheddar cheese
5 large eggs
125 ml (1/2 cup) 2 per cent milk
Salt and pepper, to taste
Preheat oven to 200 C (400 F). Bake pie shell according to package directions for a baked pie shell. Set aside. Reduce temperature to 180 C (350 F).
In a skillet, fry bacon until crispy, remove from pan and drain on paper towels. Toss with maple syrup and set aside.
Heat sausage patties according to package directions and place on bottom of baked pie shell. Top with shredded cheese and half the bacon.
In a bowl, whisk together eggs and milk. Season with salt and pepper. Pour into pie shell.
Bake in a 180 C (350 F) oven for 30 minutes until filling is almost set. Sprinkle with remaining bacon and bake for an additional 10 to 15 minutes or until egg mixture has completely set. Let stand for 5 minutes before serving.
Makes 6 to 8 servings.
Source: Maple Leaf Foods and Tenderflake.
More Food & Drink
- Back to Top
- Return to Food & Drink
Poll
Proudly brought to you by:
Most Popular Food & Drink
- Stalking fresh rhubarb to transform into sweet desserts, drinks, sauce, relishes
- Fresh local rhubarb stars in decadent tiramisu, cheesecake pie, chilled soup
- A series of disappointments
- New crepe eatery to be unveiled for Esplanade
- Where to eat -- or avoid -- in Winnipeg
- Stats tell the story of the state of wine sales in Manitoba
- New owners, same reliable Greek specialities
- Dates set for recreational food fishery in Newfoundland and Labrador
- Hothouse rhubarb has more delicate flavour than more robust field variety
- When Simon says 'eat here,' you should listen
- A series of disappointments
- Seafood filling reminder of Garden Creperie
- Where to eat -- or avoid -- in Winnipeg
- New crepe eatery to be unveiled for Esplanade
- New owners, same reliable Greek specialities
- Watermelon cocktail makes a refreshing start to Victoria Day gatherings
- Everything tastes better on the grill
- Green vegetable soup delicious warm or chilled for spring lunch or dinner
- From frozen to fancy, lemon treats refresh
- THE HEALTHY PLATE: Recipe for orange dreamsicle milkshake
- What are you waiting pho? Check this place out
- Where to eat -- or avoid -- in Winnipeg
- Great food with a view? Don't mind if we do!
- New owners, same reliable Greek specialities
- From frozen to fancy, lemon treats refresh
- Tasty chicken: whether you like white or dark meat, processing affects quality
- Put some homemade snap on cheese plate
- A series of disappointments
- Truck stop transformed
- Seafood filling reminder of Garden Creperie
- Watermelon cocktail makes a refreshing start to Victoria Day gatherings
- Seafood filling reminder of Garden Creperie
- A series of disappointments
- Marvellous menus
- Off the beaten aisle: How to use Jicama to make shrimp and jicama spring rolls
- Everything tastes better on the grill
- Dates set for recreational food fishery in Newfoundland and Labrador
- Homer's, sweet Homer's
- Where to eat -- or avoid -- in Winnipeg
- Put some homemade snap on cheese plate
- What are you waiting pho? Check this place out
- From frozen to fancy, lemon treats refresh
- Watermelon cocktail makes a refreshing start to Victoria Day gatherings
- Tasty chicken: whether you like white or dark meat, processing affects quality
- Seafood filling reminder of Garden Creperie
- Put some homemade snap on cheese plate
- Homemade garam masala spices up navrattan
- Spicy salsa, rice and cheese bites perfect fare for hockey playoff fans
- Great food with a view? Don't mind if we do!
- Recipes: Anna Olson's mini chiffon cakes, lemon meringue pie and scones
“We need to carefully add all the diverse elements that people need to live in a place: restaurants, workplaces, nice residences, perception of safety, green space, convenient transport, nearby schools for the kids they would like to have - if any piece is missing, the outcome will not last long.”
Posted by: goldenbob
Article: A SHED is not enough
Ads by Google
You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is register and/or login and you can join the conversation and give your feedback.
The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010; View the changes. New to commenting? Check out our Frequently Asked Questions.