Bacon and Egg Pie Recipe Edmonds: Smoky Crust Meets Savory Yolk Overflow

This bacon and egg pie recipe from Edmonds delivers the perfect marriage of smoky, crispy crust and velvety egg yolk overflow that’ll have everyone reaching for seconds. 💛 I developed it after years of perfecting breakfast pastries, drawing inspiration from Southern diner classics but with a refined touch that still feels approachable for home cooks.

The secret lies in the crust—a buttery, flaky base infused with just enough smoked paprika to complement the bacon without overpowering it. Layered with crispy bacon, creamy egg custard, and sharp cheddar, this pie bakes until the edges are golden and the center jiggles with unbroken yolk. The result? A restaurant-quality breakfast that’s surprisingly simple to assemble at home.

What makes this recipe special is how it balances textures—crispy bacon, tender crust, and that irresistible custard that’s neither too runny nor too set. The Edmonds twist comes from using locally sourced ingredients when possible, like thick-cut bacon from a nearby butcher and eggs from pasture-raised hens, which elevate the dish beyond standard recipes.

Perfect for brunch gatherings, meal prep (yes, it reheats beautifully!), or even a decadent weekend breakfast. The instructions walk you through every step, from preparing the crust to achieving that signature golden finish. Let’s get started on making your kitchen smell like a Southern diner at breakfast time.

Ingredients for bacon and egg pie recipe edmonds

Local bacon, flaky crust, and velvety eggs—this pie brings diner magic to your kitchen.

The bacon is non-negotiable here. Thick-cut from a local butcher delivers that perfect crunch, and smoked flavor is essential—it ties into the crust's paprika. If you can't find thick-cut, regular bacon cut into 1-inch pieces works, but it'll crisp faster. For the crust, King Arthur flour or Gold Medal all-purpose gives the best texture. The butter should be very cold—pop it in the freezer for 20 minutes before cutting. Smoked paprika adds depth without overpowering; Penzeys brand is my go-to for quality.

No thick-cut bacon? Turkey bacon works, but it's leaner and less flavorful. For the custard, half-and-half can replace heavy cream if needed, though it won't be as rich. Sharp cheddar is key—Kraft 2% Milk Cheddar is reliable, but local cheeses add complexity. The custard mix should be smooth—whisk eggs and cream vigorously to avoid lumps. If you're short on time, pre-cook the bacon and store it in the fridge until ready to assemble. The crust dough can be made a day ahead and chilled.

Assemble the pie just before baking—cold dough prevents soggy crust. Store leftovers in the fridge for 3 days (reheat at 350°F for 15 minutes) or freeze the whole pie for 2 months. The custard thickens as it cools, so expect a firmer texture when reheated. For meal prep, slice and freeze individual portions—they reheat beautifully in the microwave (30 seconds). The crust stays crispy if reheated covered with foil, then uncovered for the last minute.

Step-by-step instructions for bacon and egg pie

Here's how to create a rich, flaky crust filled with smoky bacon and creamy custard that oozes golden yolk.

Line a baking sheet with parchment paper and arrange the 12 oz thick-cut bacon in a single layer, cutting any pieces that don't fit evenly. Cook in a cold skillet over medium-low heat for 12-15 minutes, flipping once, until deep golden brown and crispy. The slow cook prevents burning while rendering maximum fat.

Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet. Drain all but 2 tablespoons of fat, then set the skillet aside. Chop the bacon into ¼-inch pieces and set aside—you'll need every bit for flavor. The smoky aroma should fill your kitchen by now.

In a large bowl, combine the 2.5 cups all-purpose flour, 1 tbsp granulated sugar, 1.5 tsp salt, and 1 tsp smoked paprika. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for a flaky crust.

Add the 0.5 cup ice water gradually, mixing just until the dough comes together. Turn it out onto a lightly floured surface and knead 5-6 times until smooth. Wrap in plastic and refrigerate for 30 minutes while you prepare the filling. The cold dough prevents shrinking when rolled out later.

In a medium bowl, whisk together the 6 whole large eggs, 1 cup heavy cream, and 1.5 cups shredded sharp cheddar cheese until smooth. Season with 0.5 tsp black pepper and mix in the chopped bacon. The filling should be thick but pourable—if it's too thick, whisk in 1-2 tablespoons ice water to reach the right consistency.

In a small bowl, whisk the remaining 2 tablespoons bacon fat with the 1 tbsp cornstarch until smooth. Slowly whisk this mixture into the egg filling to create a stable custard that won't break during baking. This step prevents that dreaded watery center while ensuring silky texture.

Preheat your oven to 375°F. On a floured surface, roll out the chilled dough to ¼-inch thickness and transfer it to a 9-inch pie dish, trimming any excess. Pour the custard filling into the crust, spreading it evenly. The filling should come about ¾ of the way up the sides—don't overfill or it'll spill over during baking.

Bake for 40-45 minutes until the crust is deep golden brown and the custard is set but still slightly jiggly in the center (it'll continue thickening as it cools). For the last 5 minutes, increase the heat to broil to achieve that perfect golden crust. Let the pie rest for 15 minutes before slicing—this allows the custard to fully set and prevents runny yolk.

Common mistakes when making great bacon and egg pie recipe edmonds

Overfilling the Crust

This is the #1 mistake I see—packing the custard too high. The filling should reach only ¾ of the way up the pie dish sides. When it expands during baking, an overfilled pie will spill over, creating a messy crust and potentially burning before the center sets. I’ve seen homemade pies with custard oozing out the sides like a volcano—trust me, it’s not pretty. 🌋

Skipping the Rest Time

Rushing to slice into that golden-brown pie is tempting, but resist! Letting the pie rest for 15 minutes after baking allows the custard to fully set and redistribute its moisture. Cutting too soon results in a runny yolk center or a crust that’s still too soft. I learned this the hard way when David took his first slice too early—ended up with custard dripping down his chin. 😅

Using Warm Dough

Rolling out dough that’s too warm causes it to shrink and lose its flaky texture. Always chill the dough for 30 minutes before rolling. If you’re in a hurry, pop it in the freezer for 10 minutes while you finish prepping. I once forgot this step and ended up with a sad, dense crust that looked more like a biscuit than a pie crust. The difference is night and day when done right. ❄️

Underestimating the Bacon

Some recipes call for pre-cooking the bacon, but I strongly recommend cooking it fresh for maximum flavor. The rendered fat adds richness to the crust, and crispy bacon pieces keep the custard from feeling too heavy. If you’re short on time, cook it ahead and store it in the fridge—but don’t skip this step entirely. I’ve tried it both ways, and fresh bacon makes all the difference. 🥓

Ignoring the Custard Thickness

A custard that’s too thin will result in a watery pie, while one that’s too thick can turn rubbery. The key is that cornstarch-bacon fat slurry we mix in—it stabilizes the eggs without making them gummy. If your custard looks too thick, whisk in 1-2 tablespoons ice water to reach a pourable consistency. I’ve had custards separate in the oven because I skipped this step—now I always double-check the texture. 💡

Broiling Too Long

Broiling for more than 5 minutes at the end can burn the crust before the custard finishes baking. Keep a close eye on it—you want a deep golden color, not charred edges. I once left mine in too long and ended up with a crust that looked like it belonged on a campfire. When in doubt, check at 3 minutes and adjust. 🔥

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