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Baked Cheese and Bacon Pie

Is it a pizza? Is it a frittata? Is it a tart? No! It’s a Baked Cheese and Bacon Pie!  Because when you’re KETO, sometimes a plate of bacon and eggs – however delicious – can get a little old.

Baked Cheese and Bacon Pie | Carrie Brown

This Baked Cheese and Bacon Pie, on the other hand, rolls those beloved KETO staples into one fast, easy, delicious slice that you can eat at any time of day whether you’re at home, at work, or even on the road.  Eat it hot, eat it cold, eat it on it’s own, eat it with a bunch of exciting lettuce, or your favorite vegetably things. Or a sliced avocado if you want more fat involved in the proceedings.

Baked Cheese and Bacon Pie | Carrie Brown

Make this Baked Cheese and Bacon Pie the day before and bake it the day of, or make and bake in one go and serve it up hot from the oven.  This might just become your go-to home-run hit that all the family loves!

Baked Cheese and Bacon Pie | Carrie Brown

I bet you have all the things for this in your fridge right now. Well, except maybe the cottage cheese, but that’s a quick swing by the store while you’re out and about.

Sling this together before you head out the door, cover with plastic wrap, and pop in the fridge. Then slide it in the oven as you get home so you can focus on everything else – or nothing at all – while your meal is merrily cooking itself.

Bacon and egg has never been so versatile or easy as it is in this Baked Cheese and Bacon Pie!

 

Baked Cheese and Bacon Pie

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  1 hour  |   Total time:  1 hour 10 mins  |  Serves: 4

What You Need

  • Coconut oil spray or avocado oil spray
  • 5 eggs
  • ¼ cup/ 2 fl oz. heavy cream
  • ¼ cup/ 2 fl oz. water
  • 4 oz. / 110g bacon, cooked and roughly chopped or crumbled
  • 8 oz. / 225g riced cauliflower
  • 4 oz. / 110g mozzarella, grated
  • 4 oz. / 110g full fat cottage cheese
  • 2 tsp. dried oregano
  • ½ oz. / 55g scallions (green / spring onions)
  • Ground black pepper
  • 1 oz. / 30g Cheddar cheese, grated

 

What You Do

  1. Spray a baking dish with coconut oil or avocado oil, and pre-heat oven to 325F / 165C.
  2. In a large bowl whisk the eggs, cream, and water very well and then stir in the chopped bacon, cauliflower, grated mozzarella, cottage cheese, dried oregano, onions and pepper and mix well until completely combined.
  3. Pour mixture into greased baking dish. I used a 9″ dish, but it doesn’t really matter if it’s a bit bigger or smaller – it will just be a bit thicker or thinner if you do. Sprinkle with grated Cheddar.
  4. Bake at 325 F for 50 – 60 minutes until golden brown.

 

Top Recipe Tips

  • You can make this the night before, cover and keep in the ‘fridge and bake in the morning.
  • Either use pre-riced cauliflower from the store, or easily rice a head of (raw) cauliflower in your food processor.
  • If you usually buy shredded mozzarella from the store, check for any starches that are typically added to stop the shreds from sticking together. I recommend buying a block of mozzarella and grating it yourself at home to avoid the whole starch filler issue altogether. Same goes for the shredded Cheddar.
  • You can lower the fat by using fat-free or low-fat cottage cheese, and / or your preferred nut milk instead of the heavy cream.

 

 

Helpful Cooking and Recipe Links

 

Podcast Episodes

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can swap in any form of pork you prefer for the bacon.
  • This can’t be made dairy-free because of all the various forms of cheese.

 

Baked Cheese and Bacon Pie | Carrie Brown

 

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10 comments
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  • John FrickeLooks scrumpdillyisc
    ousReplyCancel

  • Leslie HiltonCan you make this without cauliflower?ReplyCancel

    • TamrynProbably but it will have a heavy texture. I dry out the cauliflower by sauteing in a pan with the bacon fat and then add salt, pepper and butter. It delivers flavor (without the flavor of cauliflower) and lightens the texture.ReplyCancel

  • EllenWow, this looks great! Thanks for sharing, Carrie!ReplyCancel

  • FrancesI am definitely going to make this! It sounds great.ReplyCancel

  • CTYHot dog! I am going to make this right now–no time to cook bacon so I will be substituting my homemade sausage paddies (that I cooked yesterday). Also no mozzarella in the house, but plenty of muenster cheese–so swapping against advice (I am such a rebel).

    BTW love that you are podcasting now with Carl (and occasionally Richard).ReplyCancel

  • Mark WeissOMG: I just pulled this recipe out of the oven. It is as YUMMY as it is filling ! YAY BACON.. and eggs !ReplyCancel

  • JessicaI am now making this for the third time in 2 weeks. I loved it each time. Now I am going for a vegetarian version by subbing mushrooms for bacon since I am bringing it to a potluck. Thank you!ReplyCancel

  • TamrynI love, love this recipe! I’ve used over and over and started experimenting with variations. My favorite being the “Italian” inspired one with pancetta for the bacon, pesto instead of oregano and scallions and parmesan instead of cheddar for the top. So, so yummy.ReplyCancel

    • TamrynP.S. Non-Keto people love it too! And, I tried adding some sundried tomatoes to the “Italian” variation and they didn’t add enough flavor to warrent the effort or the carbs.ReplyCancel