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Bacon and Egg Pie

February 16, 2014

I have another yummy recipe for you. This one isn’t quite as “clean” as usual, but it’s great for a special occasion brunch. I made it for a visit with my parents earlier today and it was a big hit.


  • Prepared pie shell (or make your own. I definitely don’t have time for such things)
  • 2 eggs
  • 1 cup half and half cream
  • A bunch of kale, stems removed
  • 1/2 red onion, sliced
  • 4 or 5 slices of bacon
  • Nutmeg to taste
  • Salt and pepper to taste

Follow the directions on the box to pre-bake your pie shell. In the meantime, cook the bacon to desired doneness then remove from heat and rip into pieces. Pour 95% of the bacon fat out of the pan then add in the onion, cook until soft and add the kale. Once the kale is nicely wilted, add the bacon back in and sautee for a few minutes. Remove from heat.

By now, your pie shell should be done. Take it out of the oven and set the oven to 400 degrees. Pour the veggie/bacon mixture into the shell and pat it down. Whip together your eggs, cream and spices and pour carefully over top. Pop into the oven for about 25 minutes or until the egg is set. Let stand for a few minutes before serving.

If you’re taking it somewhere like I was, just cover it with tinfoil and reheat in a 350 degree oven for 10-15 minutes.

Even my dad liked this one and he’s definitely not a kale eater. Enjoy!


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