For the past month my husband has been spending a large chunk of each week interstate for work, which means our weeknights have gotten just that little bit crazier with just me in charge! I’ve quickly learnt that the best way to avoid tantrums and tears (from me included) is to be as organised as possible when it comes to our dinner, bath and bed routine. I’ve started preparing our dinner earlier in the day (some days just after breakfast!) and have found this to be such a timesaver when the dreaded witching hour rolls around and both the boys start demanding to be fed. Last week with not much inspiration or ingredients left in the fridge and pantry, I turned to this classic Egg and Bacon Impossible Pie recipe which ended up being a HUGE hit with both of the boys.
I honestly thought I’d be lucky for them to eat just half of the small piece I dished up to them, when in fact they both practically inhaled the contents of their plates and demanded more straight away – which I happily obliged!
Their love of this recipe didn’t stop after their second course, when while distracted with our two year old, I turned around to discover his brother sitting on top of the kitchen bench helping himself to the rest of the pie – yep I’m raising a little piggie!
When they were eventually satisfied and moved on to playing Lego before their bath and bedtime, I finally sat down to my dinner (which had a bite taken out of it already) and had to agree with boys that it was pretty delicious and I may have also eaten another piece!
Do your kids demand food as soon as the clock ticks over to 5pm too?
Egg and Bacon Impossible Pie
Ingredients
- 5 rashers of short cut bacon
- 1 brown onion - finely diced
- 1 1/2 cups of tasty cheese - grated
- 1/3 cup of self raising flour
- 4 eggs
- 1 1/2 cups of milk
- salt and pepper to taste
- 3 sprigs of parsley
Instructions
- Lightly grease a 5 cup capacity pie dish and preheat your oven to 200 degrees.
- Dice the bacon and finely chop the brown onion before placing into a frying pan and cooking for 5 minutes over a medium heat until the onion turns translucent and the bacon begins to brown.
- Add the cooked bacon and onion to a bowl along with the grated cheese and flour and mix until all the ingredients are coated in flour before seasoning with a little salt and pepper.
- Scatter these ingredients across the base of the pie dish.
- In a large jug, whisk together the eggs and milk before carefully pouring it over the mixture in the pie dish and garnish with parsley.
- Place the pie dish into the oven and cook for 40 minutes or until it’s risen and it golden on top.
For more great easy family dinner recipe ideas, make sure you check out Family Dinners Made Easy – also available in a Thermomix version.
Sammie @ The Annoyed Thyroid says
Oh I love Impossible Pie! It’s impossibly good! I often prepare dinner or parts of it, in the morning, it makes the after work/dinner thang so much easier (and quicker!)
Lauren says
It’s good to know I’m not the only one who does that!
Caroline RAj says
Oh my goodness! Think seriously looks delicious! Some of my favourite ingredients! Can’t wait to try this one
Lauren says
Thanks so much Caroline, I hope you enjoy it x
Kat - The Organised Housewife says
Ooh yum! Looks delicious, now i feel like Egg and Bacon pie for dinner LOL.:)
Lauren says
Haha, it’s so easy to make you should do it!
mummywifeme says
Egg and bacon pie is a crowd favourite in our house. It’s one meal that the kids don’t turn their nose up at 🙂 x
Lauren says
Same here!
Debra @ Bowl Me Over says
YUM! What a great meal for brunch. Thank you so much for sharing with us at #TryaBiteTuesday! Pinned & Facebook share!
Lauren says
Thanks so much Debra x
Lizzie {Strayed Table} says
I love this, in our house we call this a quiche. Were too lazy to make pastry most of the time. Great recipe. Thanks again for organising Fabulous foodie Friday
Vicki @ Boiled Eggs & Soldiers says
This is great and my girls would inhale it too. Even though my girls are a little bit older they still need dinner not long after 5 too so depending on what we’ve got on in the afternoons I start preparing dinner earlier in the day too, much it all that much smoother! Thanks also for linking up to YWF x
lili says
Great fast and delicious recipe! Wondering if I should pin in … yes, I will, can’t resist this pie! 🙂 Thanks for hosting fab foodie frids! x
Phoebe says
This is one meal I’ll be making again and again and again! Very tasty, even my fussy eater had 5 mouthfuls. An easy meal to make for those times when you can’t be bothered cooking; have had a busy day; or just out of inspiration. Thanks for sharing Lauren.
Lauren says
Oh thanks so much Phoebe, you’ve made my day!
Mary Jane says
I’m trying your recipe now. I turned on the oven light to check on progress while baking at 200 degrees. It was not as expected. I increased the temperature to 400 degrees, realizing the you must have been taking about degrees Celsius. You should put a “C” after the degrees.
In any case I love your site. I bookmarked it for future reference.
Thanks for sharing!
Lauren says
My apologies Mary Jane, I hope you enjoy it xx
rochelle says
I found this recipe today and I thought my husband would like it. I added some chopped roasted hatch chile peppers and some roasted garlic to it. I also had some dehydrated kale flakes and I added some of that to the egg mixture (got a little extra veggies in this recipe). To be safe, I added an extra 2 tablespoons of flour since I added the extra chile and garlic. I cooked it at 350 degrees for 55 minutes. Next time, I will cook it at 400 degrees.
The verdict: It was awesome! It has already been requested to be made again.
Lauren Matheson says
Hi Rochelle, Thanks so much for your feedback – I love the additions that you made!
Henriette forsyth says
Hi, I would love to try this recipe. Would it work with G-F flour and half a teaspoon baking powder —- instead of the S-R flour?
Lauren Matheson says
Hello, yes it sure does work x
Bree says
I love the recipe! I adjust the method a bit but so good, we also double mix because we eat a lot in this family! Thanks!