Bacon and Egg Pie

Now this is one serious Sunday evening dinner time pie. You can make these in any size. Your family will enjoy having a social network with each other!

I grew up with the pies being made in 12” x 18” trays, one huge pie.

The corners on these big square or rectangle trays are the best as they have the most pastry all puffed up that you can smother in ketchup. Or you can use small pot pie trays or even large trays, which ever size you want.

So, this is what you need to make a 12 x 18 tray, halve it or quarter it if you will to make the size of the tray or trays that you have..

2 lb diced bacon
2 16 oz packets fillo dough or puff pastry (this is the preferred).
12 eggs – just slightly beaten (when cooked you need to end up with some white showing as well as the yellow)
1 large diced onion (an option)
2 cups of frozen or fresh peas (also an option)
1 large bell pepper (another option)

Now this is what you do to make some goodness happen.

If you have fillo dough, do what you would always do here and butter each sheet. If you have the puff pastry, roll it out until you have enough for a base and lid. Grease your tray/s well and then apply the fillo dough or pastry.

Spread all of your ingredients except the egg our the pastry base. Then pour the egg everywhere in an even manner. Add some salt and pepper to your taste.

Now lay the lid over it and give it a good egg wash to make it glisten when you pull it out.

Bake at around 350 F for 45 minutes or until golden brown.

Add as much ketchup as you want