• Cooking Time: 30 min
  • Servings: 6
  • Preparation Time: 30 min


The recipe came from New Zealand where it is served any time. Nice with a salad for lunch or tea.

In New Zealand they often put the eggs in whole without adding milk and often add a top crust to the pie.

My Kiwi Mother-in-Law made it with whole eggs but my husband preferred the eggs whisked.

This was my husband's favorite meal. I am often asked to bring it to pot-lucks.

Submitted by: "Maria-Liisa Lithgow"


  • 1 refrigerator pie crust
  • 1 lb. slices cooked bacon (fried tender)
  • 12 eggs
  • ¼ cup milk
  • ½ small white onion, chopped (if desired)


  • Bring pie crust to room temperature for easier use. Lightly fry bacon and rough cut into pieces. Whisk eggs. Add milk to eggs.
  • Place the room temperature pie crust onto a 9 inch pie plate. Add bacon to the whisked eggs. Pour mixture into the pie dish.
  • Bake for 30 minutes at 350* until set or cooked through.
  • If the pie is getting too brown, cover with foil and continue baking.

Categories: Savory Pie 
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