This Bacon and Egg Pie is so easy to pull together for a delicious breakfast, lunch or dinner! Made with simple ingredients, including frozen puff pastry, it will be on the table in under an hour.
Bacon and Egg Pie is one of my Dad's specialities and it was always a happy day when I came home to find it was what we were having for dinner. Until recently I'd never made it myself, but after discovering how easy it was I have been making it again and again!
Made with simple, everyday ingredients, this pie can be made with puff pastry on both the top and the bottom for a true pie experience, or with puff pastry simply on the bottom for a healthier option.
This Bacon and Egg Pie is so versatile and can be served at any time of the day. I love to make it early in the week and reheat for an easy breakfast, but it's great for lunch or dinner with a side salad too.
INGREDIENTS
Here's what you'll need to make bacon and egg pie (measurements listed in the full recipe at the bottom of this page)...
- Frozen Puff Pastry Sheets
- Olive Oil
- Onion
- Bacon
- Eggs
- Heavy Cream / Cooking Cream
- Cheddar Cheese
- Salt and Pepper
INSTRUCTIONS
Preheat the oven to 180C / 350F.
Heat oil in a frying pan on medium heat, then fry bacon and onion until the onion is softened and the bacon is cooked. Remove from heat.
Use one puff pastry sheet to line a round pie dish (I used my 27cm / 10inch quiche dish), pressing the pastry down into the bottom of the dish and up the sides. Next, use the second sheet to fill in any gaps. Trim any excess pastry and prick the base with a fork.
Sprinkle the cooked bacon and onion over the base, then cheese over the top. Add eggs, cream, salt and pepper to a large mixing bowl and whisk until combined. Pour over the base.
Place the pie in the oven and cook for 35-40 minutes until the egg is set in the middle and the pastry is crispy and golden.
Serve warm or cold.
TOP TIPS
- For a more traditional pie, feel free to add additional puff pastry sheets to cover the top before cooking. I love it uncovered to be a little lighter.
- Feel free to add in some veggies if you'd like - tomato or capsicum / bell pepper would go well.
- I use a 27cm / 10inch quiche dish to cook this pie.
MORE BACON RECIPES
- Zucchini and Bacon Slice
- Mini Bacon and Egg Pies
- Bacon and Mushroom Pasta
- Cauliflower and Bacon Soup
- Crispy Brussels Sprouts with Bacon
If you’ve tried this recipe I’d love to hear how you enjoyed it! Pop a comment and a star rating below!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
📋 RECIPE
Bacon and Egg Pie
This Bacon and Egg Pie is so easy to pull together for a delicious breakfast, lunch or dinner! Made with simple ingredients, including frozen puff pastry, it will be on the table in under an hour.
Ingredients
- 2 Frozen Puff Pastry Sheets, defrosted
- 1 tablespoon Olive Oil
- 1 Brown / Yellow Onion, diced
- 3 Bacon Slices, diced
- 8 Eggs
- 1 cup Heavy Cream / Cooking Cream
- 1 cup Cheddar Cheese
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 180C / 350F.
- Heat oil in a frying pan on medium heat, then fry bacon and onion until the onion is softened and the bacon is cooked. Remove from heat.
- Use one puff pastry sheet to line a round pie dish (I used my 27cm / 10inch quiche dish), pressing the pastry down into the bottom of the dish and up the sides. Next, use the second sheet to fill in any gaps. Trim any excess pastry and prick the base with a fork.
- Sprinkle the cooked bacon and onion over the base, then cheese over the top.
- Add eggs, cream, salt and pepper to a large mixing bowl and whisk until combined. Pour over the base.
- Place the pie in the oven and cook for 35-40 minutes until the egg is set in the middle and the pastry is crispy and golden.
- Serve warm or cold.
Notes
- If you're a more visual person, there's step by step images on how to make this pie in the post above.
- For a more traditional pie, feel free to add additional puff pastry sheets to cover the top before cooking. I love it uncovered to be a little lighter.
- Feel free to add in some veggies if you'd like - tomato or capsicum / bell pepper would go well.
- I use a 27cm / 10 inch quiche dish to cook this pie.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 243mgSodium: 308mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 13g