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Quinoa, Bacon & Egg Pie

September 8th, 2014 | 4 comments


Last Friday I was trying to work out what to do with some bacon that we had in the fridge that needed using.  I wanted to make a bacon & egg pie, but a healthier version, so I decided to do a little experiment…and it turned out freaking amazing!


This recipe is perfect for a protein-rich meal when you are ‘on-the-run’!  Meals with good quality proteins will leave you feeling fuller for longer, will help curb your cravings for sugar, and will help your brain and muscles function (ie a great post-workout meal!).

*You could also easily make this vegetarian by removing the bacon component 🙂



  • 1 large sweet potato
  • 120g quinoa
  • 3 slices nitrate-free bacon
  • 1 onion
  • 1 carrot
  • 1 courgette
  • 1 handful of parsley and/or coriander
  • 1 red pepper
  • 4 whole eggs
  • salt & pepper to taste



1)  Firstly, turn your oven on to 200 degrees (celcius).  Next, chop up the sweet potato into small cubes (about 1-2cm), arrange on a baking tray with a small amount of suitable cooking oil (I use grapeseed), salt, pepper and some fresh (or dried) rosemary, and bake until cooked. (tip – make sure they are spaced apart on the baking tray so they can bake, not steam together!)



2)  Next you want to cook the quinoa – rinse it and then place it into a pot with 800g of stock, and 1 garlic clove (if you don’t have a good quality stock, just use water).  Cook the quinoa until it is no longer crunchy (it will have little white tails!).  Put aside.


3)  Chop up the bacon (removing all of the visible fat).  Set aside.


4)  Chop the onion, carrot, courgette and parsley finely.  (you could even whiz it all up finely up in a food processor…I did this with my thermomix!).  Set aside.


5)  Whisk the eggs together in a large bowl, and then add back all of the ingredients, including some salt & pepper for flavour.  Be sure to mix it all together well!  Pour the mixture into a greased baking dish, or into individual holes of a greased muffin tin.


6)  Place the roasted sweet potato pieces on top of the mixture, grate a little cheese over the top (optional) and a sprinkle of pumpkin seeds, and bake for about 20-30 minutes (depending on what you are cooking it in).


7) Enjoy warm with a beautiful side salad, or eat cool as a snack!  These little guys would freeze well for school lunch boxes too, so maybe make a double batch!



**Make sure you share around if you think someone else you know might enjoy a healthier bacon & egg pie alternative 🙂


Hope you enjoy this one lovelies….tell me what you think in the comments below!!!

4 people have commented
  1. Jane Moran says:

    Can’t wait to try this!!! Always looking for savoury snacks

  2. Lana says:

    This looks delish Ngaire – I’m putting it on my meal planner for next week…will let you know how it goes 🙂 Thanks for sharing xo

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Hi! My name is Ngaire, owner of Whole Lot a Health. I'm a Accredited Exercise Physiologist, Nutritionist, and Clinical Pilates teacher, with a passion to empower woman to living a ripe & fertile life; rich with energy, abundance & opportunity.  Health is wealth!

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