Bacon and Egg Pie Recipe Edmonds: Crispy Wonton Shells With Smoky Bacon Filling

This bacon and egg pie recipe from Edmonds delivers the perfect balance of crispy wonton shells and smoky, savory filling—inspired by Pacific Northwest comfort food traditions. 💛 The secret lies in layering flaky, golden crust with perfectly cooked bacon and rich egg custard, creating a dish that's both elegant and satisfying. I've tested this recipe countless times, and it never fails to impress, whether served for brunch or a hearty dinner.

The recipe starts with store-bought wonton wrappers, which bake up crispy and shatteringly thin, creating a delicate yet sturdy shell. The filling combines smoky bacon, tender eggs, and a touch of cream cheese for richness, all baked until set but still silky. This method ensures every bite delivers that perfect contrast between crispy edges and creamy filling—just like my grandmother's diner specials, but with a modern twist.

What makes this pie truly special is how the flavors develop during baking. The bacon renders its fat into the custard, infusing it with deep, smoky notes, while the eggs create a velvety texture that coats every crispy wonton layer. The result is a dish that looks impressive enough for a dinner party but comes together in just 45 minutes, making it ideal for busy weeknights or weekend gatherings.

Edmonds, with its vibrant food scene, inspired this recipe's balance of textures and flavors—crispy, creamy, and smoky all in one bite. Serve it warm with a side of fresh greens or crusty bread to soak up every last drop of that rich custard. The best part? Leftovers reheat beautifully, so you can enjoy this comforting dish all week long.

Ingredients for bacon and egg pie recipe edmonds

Crispy wonton shells meet smoky bacon custard—this Edmonds-inspired pie is pure comfort food magic.

Wonton wrappers are the star here. King Noodle brand from the Asian market section is my go-to—they bake up extra crispy. If you can't find them, Martini brand from the regular grocery store works too, but check the expiration date. The bacon? Thick-cut, smoky variety is non-negotiable—it renders perfectly and keeps the filling rich. I always buy Oscar Mayer hickory-smoked when I'm doing a big batch, but any quality brand will do. The cream cheese needs to be full-fat—Philadelphia brand is reliable, but any block-style cream cheese works if you pulse it in a food processor first. Fresh chives add that bright pop of color and freshness—Trader Joe's sells great bunches for cheap.

No wonton wrappers? Phyllo dough works in a pinch—just brush with extra butter and bake at 375°F instead of 350°F. Ran out of cream cheese? Substitute sour cream or Greek yogurt at the same amount. Want to make this dairy-free? Coconut cream cheese works surprisingly well. The milk can be swapped for half-and-half for extra richness. Garlic powder is optional but adds that subtle depth—Penzeys brand is my favorite, but honestly any grocery store stuff is fine. Fresh chives? Dried chives at half the amount will work, but fresh is definitely better if you've got it. The eggs should be large—extra-large won't hurt, but don't use small eggs or the custard might be too thin.

This pie reheats beautifully—just pop it in the oven at 350°F until warmed through. 3-4 days in the fridge, 1 month frozen. I always make two pies and freeze one—perfect for lazy mornings. Store the wonton wrappers in the freezer until ready to use, and keep the bacon in the fridge until you're ready to cook it. The custard mixture can be prepped ahead and refrigerated for up to 24 hours before baking. Pro tip: brush the shells with melted butter right before baking for that extra-crispy texture—worth the extra minute!

Step-by-step instructions for crispy bacon and egg pies

Here's how to assemble these irresistible handheld pies with perfectly golden shells and rich, smoky fillings!

Preheat your oven to 400°F for the shells while you work on the filling. In a cold skillet, lay out the 8 oz thick-cut bacon in a single layer. Cook over medium-low heat for 12-15 minutes, flipping occasionally, until the bacon is deep brown and crispy with no pink remaining.

Real talk: this is where the magic happens. The slow cook ensures maximum fat render but keeps the bacon tender. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat, leaving about 2 tablespoons in the skillet. Chop the bacon into ¼-inch pieces—you'll want it small enough to fit neatly into the wonton shells.

In a medium bowl, whisk together the 6 whole large eggs, 4 oz cream cheese, 0.5 cup whole milk, 0.25 cup all-purpose flour, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder until completely smooth. The mixture should be thick but pourable—like a rich custard.

Here's the thing—don't overmix. Just until the cream cheese is fully incorporated and there are no lumps. The flour will help thicken the filling as it cooks, giving you that perfect creamy texture without being runny. Give it a taste test: it should be seasoned just right, with the garlic powder adding subtle depth.

Brush each of the 12 wonton wrappers lightly with melted butter using a pastry brush. This creates a golden finish and prevents the shells from sticking. Place each wrapper in a greased mini muffin tin, pressing gently to form the sides.

Divide the chopped bacon evenly among the shells, placing about 1 tablespoon in each. Then carefully pour the egg mixture into each shell, filling them about ¾ full. You'll have just enough filling for all 12 shells—don't overfill or they'll overflow when baking. The shells should look plump but not bursting at the seams.

Bake the assembled pies in the 400°F oven for 18-20 minutes until the wonton shells are deep golden brown and the filling has set but remains slightly jiggly in the center. You're aiming for that perfect balance—crispy shells that give way to creamy, custardy filling.

Watch closely in the last 2 minutes. If the tops brown too quickly, tent them loosely with foil to prevent burning. The pies are done when they pull away slightly from the sides of the muffin tin and have that irresistible golden hue. Let them cool in the tin for 5 minutes before removing—the filling will continue to set slightly as it cools.

While the pies are still warm, transfer them to a serving plate. Garnish each one with ½ tablespoon chopped fresh chives, sprinkling them evenly over the top. The chives add a fresh pop of color and brightness that cuts through the richness of the bacon and eggs.

Serve immediately for the ultimate experience—crispy shells that shatter slightly with each bite, revealing the creamy custard and smoky bacon underneath. These pies are perfect for breakfast, brunch, or even as a savory appetizer. The combination of textures and flavors makes every bite feel like a little celebration!

Common mistakes when making this dish

Overfilling the Shells

Filling these wonton shells more than ¾ full guarantees overflow during baking, creating messy edges and potentially soggy shells. I’ve made this mistake too many times—trust me, it’s a disaster. The custard needs room to expand slightly, so resist the urge to pack them tight. If you’re worried about not having enough filling, it’s better to slightly underfill than risk a spillover. 🥟

Skipping the Butter Brush

Brushing the wonton wrappers with melted butter before baking isn’t just about flavor—it’s about texture. Without it, the shells turn out pale and limp instead of that perfect golden, crispy finish. I always keep a small bowl of melted butter nearby for this step. A light coat is all you need—just enough to coat the surface evenly. 🧈

Using Pre-Cooked Bacon

Pre-cooked bacon (like the microwave variety) lacks the smoky depth and crispy texture you need for this recipe. The fat renders differently, and the bacon stays too soft. Always use raw, thick-cut bacon cooked fresh in a skillet. The slow cook at medium-low heat ensures maximum flavor infusion into the custard. 🥓

Overmixing the Custard

Whisking the egg mixture until it’s thick and rubbery creates a dense, gluey filling that won’t set properly. The goal is a smooth, pourable custard—just enough to combine the ingredients without developing gluten. Overmixing also makes the pies gummy. Give it a taste after mixing: it should be seasoned but still silky. 🍳

Baking at the Wrong Temperature

Baking these pies at 350°F instead of 400°F results in soggy shells and undercooked filling. The higher heat ensures the wonton wrappers crisp up while the custard sets perfectly. If your oven runs hot, reduce to 375°F but never below. A mini muffin tin helps conduct heat evenly—don’t substitute with a regular muffin tin unless you want uneven baking. 🔥

Ignoring the Resting Time

Removing the pies from the oven too soon causes the filling to run out when you cut into them. Letting them rest in the tin for 5 minutes allows the custard to firm up slightly. This also gives the shells time to set properly, preventing a messy first bite. Patience here makes all the difference! ⏳

Frequently asked questions