For many, New Year’s Day is a time of making resolutions, improving one’s health, and maybe even their outlook on life. For me, and most of my family, it has also always been a time for nursing the wounds of very celebratory New Year’s Eve. A night filled with music, food, laughter, and a seemingly never-ending supply of sparkling wine. One of my favorite, post-new year’s eve dishes is my version of my mother’s breakfast pie. Eggs, bacon, and warm spices all wrapped up in a buttery pie crust. You can’t beat it. It is similar to a quiche, but much lighter and simpler to make. Just a few simple steps (even for a foggy mind and body) and voila! Breakfast is served. Note: for a low carb version, you can omit the crust.
The beauty of this dish is that you can customize it, change it up, and have fun with it to whatever suits your family’s needs or tastes. My mother uses mozzarella and italian sausage; I prefer bacon and herbs. It is also great with pepper jack cheese and diced ham or peppers; add some sautéed vegetables, or even some left over steak from the New Year’s Eve dinner. The sky really is the limit here.
Perfect Pairing: Try serving this with a nice crisp sparkling wine (or mimosas), such as Chandon Blanc de Noirs ($15). I love serving this with some additional bacon on the side and a fresh fruit salad or light citrus green salad.
1 9 inch unbaked pie shell (defrosted and at room temperature)
4 oz. shredded mozzarella cheese
6 oz. (about 4 slices) crispy applewood smoked bacon
4 eggs, beaten
3/4 cup milk
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
dash ground cinnamon
dash grated or ground nutmeg
1/2 teaspoon Herbs de Provence
- Preheat oven to 350 degrees.
- If using a frozen pie crust sheet, make sure that it is defrosted and comes to room temp before attempting to place it in the pie pan. If you get tears, just push the crust back together with your fingers (no one will know). Once the dough is in the pan, sprinkle half of the cheese over the bottom of the pie shell.
- Cook the bacon until crispy. Remove excess grease with a paper towel and crumble the bacon onto the bottom of the pie shell.
- In a large bowl, beat the four eggs until smooth. Add the milk and spices and continue to beat until frothy.
- Pour egg mixture into the pie shell. Sprinkle with the remaining cheese.
- Bake for 25 or 30 minutes. Insert a knife into the center of the pie. If it comes out clean, then breakfast is ready. If not, then continue baking for just a couple of minutes more. Serve warm and enjoy!