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Ruffled Phyllo Maple Bacon & Egg Pie

Total Time: 50 MIN Makes: 8
Prep Time: 20 MIN Cook Time: 20 MIN Additional Time: 10 MIN

Indulge in the savory-sweet delight of our Maple Bacon and Egg Ruffle Breakfast Pie. Each layer of crispy bacon, velvety eggs and melted cheddar cheese is nestled within delicate Athens® Phyllo Dough, topped with a drizzle of maple syrup. This comforting breakfast treat is as beautiful as it is delicious, making it perfect for leisurely mornings or special brunch gatherings.

  • One Roll of Athens® Phyllo Dough (9” x 14”), thawed
  • Cooking spray or melted butter for greasing the pie plate
  • 6 slices bacon, diced
  • 6 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons maple syrup, plus extra for serving


Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 375°F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.

Grease a 9-inch pie plate with cooking spray or melted butter.

In a skillet over medium heat, cook the diced bacon until crispy. Remove from the heat and set aside.

In a mixing bowl, whisk together the eggs, milk, salt and black pepper until well combined.

Lay one sheet of phyllo dough in the pie plate, allowing the edges to hang over the sides. Lightly coat the sheet with cooking spray or melted butter. Repeat this process with the remaining phyllo sheets, layering them in the pie plate and rotating them slightly to create a ruffled effect.

Partially cook the phyllo dough for about 10 minutes. Sprinkle half of the cooked bacon onto the layered phyllo dough in the pie plate.Pour the egg mixture over the bacon and phyllo layers in the pie plate. Sprinkle the shredded cheddar cheese evenly over the top.

Drizzle the maple syrup over the entire surface of the pie.

Carefully fold the overhanging edges of the phyllo dough over the filling, creating a rustic crust around the edge of the pie.

Reroll unused sheets and follow storing instructions on package.

Place the pie plate in the preheated oven and bake for 15-20 minutes, or until the eggs are set and the crust is golden brown.

Remove the breakfast pie from the oven and allow it to cool for a few minutes before slicing.

Serve slices of the Maple Bacon and Egg Ruffle Breakfast Pie drizzled with additional maple syrup, if desired.

Enjoy your delicious and hearty breakfast!