Breakfast Pot Pie

Breakfast Pot Pie

(6 servings)    Printable Version
  • 1/2 pound bacon
  • 6 cups frozen home style potatoes
  • 6 large eggs
  • 1 cup shredded American cheese
  • 1 small onion - chopped
  • salt and pepper - to taste
  • garlic powder
  • chili powder
  • parsley flakes
  • 2 pie crusts
  • 2 Tablespoons flour
  • 1 cup milk
  • 1 cup water
Cook bacon until crispy drain on paper towels. Reserve 3 Tablespoons of bacon grease to make gravy.

Add potatoes and onions to bacon grease and season to taste with the salt, pepper, garlic powder, chili powder and parsley flakes, go a little heavy on the parsley flakes (about 2 and 1/2 Tablespoons). Cook until potatoes are almost done. Whisk eggs in a large bowl until mixed well, salt and pepper to taste and add a pinch of garlic powder, set eggs aside.

Meanwhile, heat the reserved bacon grease until it is hot and add the flour cook one minute whisking constantly, then add the milk and water and whisk thoroughly to make sure there are no lumps. If the gravy is too thick add a little more milk (it should be fairly thin as it will thicken when the pie bakes).

When potatoes are cooked turn off the heat and add the crumbled bacon and cheese then add the eggs, mix well (at this point the eggs should not be completely done but a bit 'watery' still). Spray a pie dish with cooking spray and lay one crust on the bottom and prick with a fork. Add gravy to eggs and potatoes and pour into crust, then top with other crust and seal edges. Cut vent holes in top crust and bake at 350 degrees for about 20 minutes or until crust is golden, remove and let cool slightly then cut and serve.


Pot Pie for breakfast! Eggs, potatoes, cheese, bacon and veggies with bacon gravy baked in a pie. If you want, you can prepare this the night before and bake it in the morning.

Mr Breakfast would like to thank Timsforgiven for this recipe.

Comments About This Recipe
What do you think of Breakfast Pot Pie?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.


From Pat Q.
Rating (out of 5):  

I really liked it.

Comment submitted: 3/8/2011 (#12266)





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