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One issue a lot of bariatric patients have is wondering what to eat for breakfast. This turkey bacon, egg and cheese pie is the perfect solution! It’s comforting and delicious but high in protein to keep you full. While turkey bacon is high in saturated fats and sodium, it’s lower in overall fat and calories than pork bacon. The “crust” of this pie is made with a turkey bacon weave, and I’ll show you step-by-step how to make it. It’s so good! Try this pie today to get a big dose of protein to start your day. This turkey bacon, egg and cheese pie is a delicious breakfast to eat on a bariatric diet.
Jump to Recipe
When Can I Eat Turkey Bacon, Egg and Cheese Pie?
As you progress through the post-op bariatric diet, you’ll want to wait until you reach the regular bariatric diet phase before eating this turkey bacon, egg and cheese pie. The turkey bacon and vegetables will be too difficult for your new stomach to handle before this stage. You can also try this recipe before your bariatric surgery as a way to eat a reduced-calorie breakfast to help you lose weight and gain energy. If you are progressing towards bariatric surgery, you’ll want to try some of the foods you’ll eat after surgery. This way, you’ll know what you like and what you don’t like, though that might change after surgery as well.
As with anything after bariatric surgery, make sure you are chewing your foods well. Chew each bite 20 to 30 times and put your fork down between bites. Pause about halfway through your serving and evaluate your hunger. If you feel satisfied, stop eating. If you still feel a little hungry, keep enjoying your food. It’s important to pay attention to your body and learn when you feel full. You don’t want to eat until your stuffed, but rather, just until you are satisfied. This way, you don’t overeat and slow down or reverse your weight loss.
The Truth About Turkey Bacon
The reason I use turkey bacon in this recipe is that it has a lower overall fat and calorie content than pork bacon. However, be advised that is still high in saturated fat and sodium. According to the Cleveland Clinic, turkey bacon and pork bacon have around the same amount of protein per serving. For two-ounce servings, pork bacon has 20 grams of protein, while turkey bacon has 17 grams of protein. The fat in each serving of bacon is significantly different, though. Overall fat in turkey bacon is 14 grams with four grams of saturated fat, and the overall fat in pork bacon is 22 grams with eight grams of saturated fat. By choosing turkey bacon, you’ll also consume 50 fewer calories than pork bacon.
The Cleveland Clinic does warn about the sodium content, though. Turkey bacon has more sodium than pork bacon, so always choose reduced-sodium turkey bacon if you can. Just a few slices of turkey bacon provides the maximum serving of salt in a day. High sodium intake increases your chance of kidney stones. Therefore, choose reduced-sodium turkey bacon to maximize your health choices when making this turkey bacon, egg and cheese breakfast pie.
Making the Bacon Weave
One of the coolest parts of the turkey bacon, egg and cheese pie is the turkey bacon weave. That’s right – the crust of this pie is made with a weave of turkey bacon. Does it get any better than that? To make the bacon weave, I placed a sheet of parchment paper on my counter. I cut five slices of turkey bacon in half. Then I lined up five rows horizontally of one-full piece of turkey bacon and one-half piece of turkey bacon, alternating which end I place the half-piece of turkey bacon.
Next, I fold back every other strip of turkey bacon until nearly the very edge. I then place one-full piece of turkey bacon and one half piece of turkey bacon vertically, making a weave with the bacon. Then, fold back the pieces of bacon you folded over, and fold back the opposite pieces of bacon. Place another one-half and one-full piece of turkey bacon on top of the others, alternating which end gets the half-piece of bacon. Repeat this process for four rows across, completing the weave. See the diagram below for more information.
Place an eight-inch round pie plate over the top of the bacon weave and slide your hand under the parchment paper. Do a quick flip to put the bacon weave in the pie plate and adjust as necessary. Boom – bacon weave complete!
Turkey Bacon, Egg and Cheese Breakfast Pie Recipe
First, preheat your oven to 400 degrees Fahrenheit and gather your ingredients:
- Six large eggs
- Two 12-ounce packs of turkey bacon (reduced sodium if you can find it)
- 6 slices mild cheddar cheese
- One tablespoon butter
- One small onion
- Four ounce can of diced mushrooms in water
- 1 tsp black pepper
- 1/4 cup skim milk
- 1/2 cup shredded cheddar cheese
Make the Bacon Weave
Make the bacon weave. Place a sheet of parchment paper on your counter. Cut five slices of turkey bacon in half. Line up five horizontal rows of one and a half slices of turkey bacon, alternating which end has the half slice of turkey bacon. Fold back every other row and place one and a half slices of turkey bacon vertically. Fold forward the bacon rows, and fold back the opposite rows. Place another one and a half slices of turkey bacon vertically, alternating which end has the half-slice of bacon. Repeat this process for four vertical rows.
Place an eight-inch pie plate over the turkey bacon and use the parchment paper to help flip it into the pie plate. You may have to adjust the weave a little in the pain to fill in the gaps. Bake in the preheated oven for 20 minutes.
Cook the Eggs
Meanwhile, heat one tablespoon butter in a large frying pan. Dice the onion into a quarter-inch dice. Saute in the melted butter for approximately five minutes. Cut up the remaining turkey bacon into bite-size pieces. Add to the onion and continue sauteing for another five minutes. Drain the water from the mushrooms and add to the frying pan, about three more minutes.
Break the eggs into a bowl and whisk together. Add the milk and whisk well to combine. Pour the eggs into the onion, bacon and mushroom mixture and toss with a spatula until the eggs are cooked through approximately five minutes. Add the pepper in the last minute of cooking.
Assemble and Bake
Pull the bacon crust out of the oven. Carefully pour out any grease that accumulated in the bottom of the pan. Place the six slices of cheddar cheese on top of the bacon crust. You may have to tear some pieces in half to get it all to fit properly. Pour the bacon, egg, onion and mushroom mixture into the pan. Top with shredded cheese. Bake in the oven for 10 to 15 minutes, until the cheese is melted on top. Allow to cool for a few minutes before cutting. Cut into six even slices and enjoy!
Turkey Bacon, Egg and Cheese Breakfast Pie
Ingredients
- 24 ounces turkey bacon reduced-sodium
- 1 tbsp butter
- 1 onion, small
- 4 ounce can mushrooms in water
- 6 large eggs
- 1/4 cup skim milk
- 1 tsp black pepper
- 6 slices mild cheddar cheese
- 1/2 cup shredded mild cheddar cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Place a sheet of parchment paper on your counter. Cut five slices of turkey bacon in half. Line up five horizontal rows of one and half slices of turkey bacon, alternating which end has the half slice of turkey bacon. Fold back every other row and place one and a half slices of turkey bacon vertically. Fold forward the bacon rows, and fold back the opposite rows. Place another one and a half slices of turkey bacon vertically, alternating which end has the half-slice of bacon. Repeat this process for four vertical rows.
- Place an eight-inch pie plate over the turkey bacon and use the parchment paper to help flip it into the pie plate. You may have to adjust the weave a little in the pain to fill in the gaps. Bake in the preheated oven for 20 minutes.
- Meanwhile, heat one tablespoon butter in a large frying pan. Dice the onion into a quarter-inch dice. Saute in the melted butter for approximately five minutes.
- Cut up the remaining turkey bacon into bite-size pieces. Add to the onion and continue sauteing for another five minutes.
- Drain the water from the mushrooms and add to the frying pan, about three more minutes.
- Break the eggs into a bowl and whisk together. Add the milk and whisk well to combine.
- Pour the eggs into the onion, bacon and mushroom mixture and toss with a spatula until the eggs are cooked through, approximately five minutes. Add the pepper in the last minute of cooking.
- Pull the bacon crust out of the oven. Carefully pour out any grease that accumulated in the bottom of the pan.
- Place the six slices of cheddar cheese on top of the bacon crust. You may have to tear some pieces in half to get it all to fit properly.
- Pour the bacon, egg, onion and mushroom mixture into the pan. Top with shredded cheese. Bake in the oven for 10 to 15 minutes, until the cheese is melted on top. Allow to cool for a few minutes before cutting. Cut into six even slices and enjoy!
Notes
The Breakfast You’ll Want to Eat
When you’re wondering what to eat for breakfast, look no further than this turkey bacon, egg and cheese pie. It’s delicious and comforting, plus it is high in protein. Just once slice of this pie has 24.4 grams of protein, and if you’re newly post-op, one slice may be too big for you. Using turkey bacon lowers the overall calories and fat in the meal – making you not even miss the pork bacon. This turkey bacon, egg and cheese breakfast pie is a delicious breakfast to eat on a bariatric diet. Try it today and let know how you much you love it!
If this article gave you some great ideas to incorporate into your life, just imagine what other amazing strategies I have for you! Share this post on social media by clicking one of the sharing buttons, and don’t forget to join my email list! You’ll be the first to get updates, access to my new products and lots of tips, inspiration and motivation to help in your bariatric surgery journey. Just for joining, I’ll send you a free Bariatric Beginner’s Guide to get you started, as well as some other pretty awesome goodies to keep you motivated. Join today!
In Summary
My turkey bacon, egg and cheese breakfast pie has only 238 calories per slice.
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