Better-Than-Brunch Bacon Potato & Chard Egg Pie

  • Serves: 6
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes

Breakfast is my favorite meal of the day, y’all! So start of your morning (or afternoon – hey, no judgements!) off right with my Better-Than-Brunch Bacon Potato & Chard Egg Pie!

My Better-Than-Brunch Bacon Potato & Chard Egg Pie is chock-full of fresh, healthful veggies like chard, onion, garlic, parsley and potatoes. The flavor comes from the 2 3/4 cups of  shredded sharp cheddar cheese, and of course from that 1/2 pound of bacon! This pie calls for 8 whole large eggs. That’s a whole lotta eggs! Eggs are naturally almost pure protein. Eggs make up the bulk of this dish, making my Better-Than-Brunch Bacon Potato & Chard Egg Pie a fabulous source of protein.

If you’ve never cooked with chard before, now is a great time to get familiar with this healthful vegetable! Chard, or Swiss Chard, is a dark green, super nutrient-dense leafy vegetable. Low in calories, chard is a great source of calcium, magnesium, copper, zinc, sodium, phosphorus and vitamins A, C, E and K. Swiss Chard is full of antioxidants and fiber, making it a perfect choice for health conscious folks!

My Better-Than-Brunch Bacon Potato & Chard Egg Pie is just as delicious as a full-size egg pie as it is as individual, mini egg pies. To make a full size egg pie, grease a full size quiche dish like this one from Target. If you don’t have a quiche dish, a regular pie dish or a round baking dish will do just fine! The full size egg pie bakes for 45 minutes. A fully done, perfectly cooked egg pie will be set in the center. When you stick a knife into the center of the pie, it should come out completely clean! If you’re baking your egg pies individually, grab a few ramekins like these! The individual-sized ramekin pies will bake much quicker – in about 20 to 30 minutes!


  • 1/2 lb Bacon, diced
  • 1 Onion, peeled and diced
  • 2 Garlic Cloves, minced
  • 1 Bunch Chard
  • 2 Tbsp Parsley, chopped
  • 8 Large Eggs
  • 1 lb Russet Potatoes, peeled and grated
  • 2 ¾ Cup Shredded Sharp Cheddar Cheese
  • ½ tsp Pepper
  • 1 Dash Salt, to taste


  1. Preheat oven to 350 degrees.
  2. Grease a large quiche dish or 6 to 8 individual ramekins.
  3. Wash the chard, and remove and discard the stems. Chop the leaves.
  4. Sauté the bacon, chard, garlic and onion until soft. Drain on a paper towel.
  5. Whisk eggs with potatoes, cheese, salt and pepper.
  6. Stir in bacon and vegetable mixture.
  7. Pour into prepared pan or ramekins, spreading the mixture evenly.
  8. Bake for 45 minutes, until the center is set or until a knife inserted in center comes out clean. Bake 20 to 30 minutes for individual ramekins.

Xoxo, Mama June

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