Thanks so much to Tyson Foods, Inc. for sponsoring this post! As always, all opinions are entirely my own.
It’s Zach’s first Father’s Day this year, so I want to make it extra special. And what could possibly be more special than a Make Ahead Breakfast Pie with… wait for it… wait for it…….. a LATTICE BACON CRUST?! Not a whole lot, let me tell you. This is a protein-packed, decadent, delicious, and not to mention GORGEOUS meal that’s perfect for breakfast or brunch. It’s inexpensive to make, it will feed a crowd (or make great leftovers), and, as the title suggests, you can make it ahead of time for a no-hassle Father’s Day morning.
Isn’t she a beauty? Just look at all that delicious bacon!
This make ahead breakfast pie has all the makings of a wonderful breakfast: eggs, potatoes, cheese, and bacon. The center is like a quiche, with the bacon baked directly on top. The result is that the flavor of the bacon gets infused into EVERY bite, including the crust, as it bakes. It’s simply amazing.
This is a sure-fire way to make Father’s Day special, and it’s perfect for getting the kids to help make it. I was lucky to have “help” on this as well… Zoey loves watching me cook in the kitchen, and she loved “helping” her dad enjoy the meal in our back yard, too!
Young children can measure ingredients or stir them together, and older, more experienced kids can form the pie crust or weave the bacon lattice topping. Which, by the way, is much less complicated than it looks.
Here’s a photo tutorial on how to make the lattice crust. You can make it on a separate surface and transfer it (carefully!) to the pie, or you can form it directly on top. One thing to watch out for: the bacon will submerge slightly into the pie mixture. This is totally fine. Just make sure the edges of the bacon are resting on the edge of the crust. Also, be sure to bend in the corner pieces of the lattice in order to fit the round shape of the pie (see photo below).
While this recipe is a little more complex and time consuming than my usual easy meals, I love that you can assemble this breakfast pie ahead of time. Once it’s all put together, you can refrigerate it for up to two days before baking. Then, you can spend Father’s Day morning doing more important things, like spending time with Dad, while it bakes away and makes your house smell amazing.
I used thick-cut bacon for this- specifically, Wright® Brand Naturally Hickory Smoked Bacon, which, if you live in Central Texas, you can get at your local HEB (bonus: this site has additional recipe inspiration and an offer for a free product!).
It’s made in Texas and has a rich, bold taste. The smoky flavor is perfect for a very “Texas” meal- we sure love our smoked meats down here!
Zach and I love doing two things together above all else: eating delicious food, and spending time outdoors. We hope to impart these loves to our children. It’s important to us that Zoey (and any future siblings she may have) learn how to cook- in case you haven’t noticed, I think cooking at home is one of the best things you can do for your health and your wallet. I can’t wait to make this a yearly tradition- have the kid(s) help me make their dad a delicious and hearty breakfast- one that will fill us up so we can go on a hike, go swimming, or do some other fun and active outdoor adventure.
What are you doing for Father’s Day this year? Do you have any special traditions? I’d love to hear about them in the comments below!
Here’s the printable recipe for the Make Ahead Breakfast Pie with Lattice Bacon Crust. Hope you enjoy, and I wish a very happy Father’s Day to all the wonderful dads out there!Print
Make Ahead Breakfast Pie with Lattice Bacon Crust
This decadent Make Ahead Breakfast Pie recipe is made extra special with a Lattice Bacon “crust” on top! This protein- packed meal is great for breakfast, lunch, or dinner, it’s inexpensive, and it feeds a crowd.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 mins
- Yield: 8-10
- 1 prepared pie crust
- 6 eggs
- 2 cups milk
- 2 tablespoons minced fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 oz. grated Monterey jack or cheddar cheese
- 16 oz. frozen shredded potatoes, thawed
- 10 slices thick cut bacon (like Wright® Brand Naturally Hickory Smoked Bacon)
- Press prepared pie crust into pie pan.
- In a large bowl, beat eggs.
- Whisk in the milk, parsley, salt, and pepper.
- Stir in the potatoes and cheese.
- Pour the mixture into the prepared pie crust.
- Create a lattice bacon crust on top by weaving 5 pieces of bacon in one direction and 5 in the other. You can do this on a surface and transfer it carefully on top of the pie, or weave it directly on top of the pie. It will submerge into the mixture a little bit- this is fine. Make sure the ends of the bacon are on the rim of the pie crust, and bend the edges in on the corners to round out the lattice (see photo tutorial in post above).
- At this point, you can place in your refrigerator for up to two days until you are ready to cook.
- When you are ready to cook, place the pie on top of a rimmed baking sheet and bake at 375 degrees for 60-70 minutes, or until center of pie is set.