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Stuffed French Toast Recipe

Egg and Goat Cheese Pie Breakfast Recipe

This is a guaranteed clean-plate breakfast for guests who like the ingredients! Most guests are very satisfied with one slice, but there are a few who can't resist the flavor and ask for seeconds! For 'foodies'


  • ½ Ib. thick-sliced bacon (or turkey bacon worksl)
  • ¼ lb. small mushrooms, quartered
  • 1 red, yellow, or orange bell pepper, diced
  • 3 oz. soft goat cheese or container of crumbled goat cheese
  • ½ cup Parmesan cheese
  • 1 Tbsp thyme leaves (use fresh for garnish)
  • 5 large eggs
  • ½ cups heavy cream
  • coarse salt and freshly ground pepper
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Preheat oven to 325° F. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in large skillet until very crisp. (May substitute pre-cooked bacon instead.) If cooking bacon, drain off all but 2 tablespoons of fat to use for sautéing mushrooms. If using pre-cooked bacon, use a little olive oil instead to sauté mushrooms. Sauté mushrooms about 4 minutes.

Spread mushrooms in bottom of prepared pie plate. Crumble bacon and arrange over mushrooms, along with pepper, cheeses, and thyme.

Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from oven, and place on wire rack for 10 minutes. Slice into wedges and serve.

Tip: Excellent with a side of glazed cinnamon apples.

Yield: 6 servings

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