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Bacon, Tomato & Zucchini Breakfast Pie Recipe

Guest Author - Sandy Moyer

Bacon, Tomato & Zucchini Breakfast Pie



This delicious breakfast pie is a great way to use fresh summer tomatoes and zucchini.
  • pie dough or 1 unbaked pie crust
  • 6 eggs
  • 2 cups peeled, grated zucchini
  • 10 slices bacon
  • 1 cup shredded Cheddar cheese
  • 2 small tomatoes - thinly sliced

Preparation -
Purchase an unbaked 8-inch or 9 -inch pie crust or roll homemade pie dough to fit a deep dish 8-inch or 9-inch pie pan..... place the dough in a pie pan and flute the edges. Use a fork to poke holes in the bottom and sides of the unbaked crust. Bake the crust in a preheated oven at 400º for 5 minutes. Remove the pie crust from the oven and set aside.

Cook the bacon in a microwave oven or lightly fry the bacon. Chop the cooked bacon into small pieces. Break the eggs into a mixing bowl and beat well. Stir in the peeled, grated zucchini, chopped bacon and shredded Cheddar cheese. Lay the tomato slices in the pie crust, covering the bottom of the crust . Pour the egg mixture into the crust. Bake in a preheated oven at 400º for 30 to 35 minutes or until the eggs are set and firm in the center of the pie. Let stand for about 5 minutes before slicing and serving.


Stay Fresh Pie Keeper
Keep your pies fresher longer. The hinged-top design on this pie keeper is deep enough to accommodate meringue pies or cream-topped pies, and the durable construction seals freshness in and keeps air out. It accommodates glass or metal pie plates up to 11" across.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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