A firm family favourite, Bacon and Egg pie is a classic recipe that is so easy to make, here is how I make mine!
Posted September 26, 2019, Updated November 18, 2025
It almost feels as if I don’t really need to share a recipe with you for this one, as it is pretty simple. but then I realise sometimes the most simple recipes are the classics that we need to keep available. There is always someone making something for the first time.
What I learned through posting this is all the amazing variations that are out there when it comes to making a bacon and egg pie, there are the purists like me, it is just bacon AND egg, occasionally cheese, and then others who add anything from relish, onion, to peas! Below I will share with you all of the options that were suggested by my online followers as there will be something there to inspire everyone.
I use pre made frozen pastry sheets for this, you can of course make your own but the pre made puff pastry is perfect here, one six pack makes two pies. Then for my bacon and egg pie, I add a little grated cheese, some bacon, eggs then a little more bacon! You can pierce your eggs or keep them whole. I also try and cut away much of the bacon fat as it is not as nice to eat in a pie.
Some of the suggestions I received are as below, this is apart from those who are purists and just want Bacon and Egg!
- Tomatoes, onion and chives,
- Peas,
- Spinach, corn kernels, capsicum, onion and cheese
- Potato topping
- Whipped eggs instead of whole
- Cream Cheese dotted over eggs
- herbs
- garlic and onion
- Onions, potato with whole eggs and beaten eggs
- Sausage and Capsicum, or sausage meat
- Chutney or Relish
- Mushrooms
- Mixed vege and fried onion
- Eggs beaten with cream and sauteed onions
So as you can see there are so many variations, all of them delicious.
Once you have assembled the toppings inside the pie, place over the sheet of pastry for the top, fold over the sides and press between your fingers or using a fork to create an edge and then brush with an egg wash to give the lovely golden colour. Pop some fork holes in the top of your pastry, then bake until golden brown and cooked through.
This pie is lovely served warm or cold. Keep it refrigerated until you are ready to reheat or serve as is.
Now onto my homemade Bacon & Egg Pie recipe!
Bacon and Egg Pie
Delicious and very simple, this Bacon and Egg Pie is an absolute classic.
Ingredients
- 3 Sheets Puff Pastry
- 300 g of Middle Bacon, fat removed, diced 2 cm
- 8-10 Eggs
- 1 Cup Grated Cheese, 100 g
- 1 Egg, beaten for egg wash
Instructions
- Preheat the oven to 200°C, place the oven rack in the bottom third of the oven and grease a 25 x 25cm deep sided baking or pie dish.
- Thaw the pastry sheets until soft and pliable, approx 10 minutes.
- Trim the bacon removing excess fat and dice into 2 cm pieces, grate the cheese and set aside.
- Line the dish with pastry sheets as needed to cover the base and up the sides. If you require more than one sheet, trim and overlap and press any seams together with a little water.
- Sprinkle half the cheese and then half the bacon evenly over the pastry base. Crack the eggs evenly on top, piercing each yolk to slightly spread as it bakes, or leave some whole if preferred. Top with the remaining bacon and cheese.
- Cover the pie with the remaining pastry. Fold the base edges over the top layer and seal by pinching with your fingers or pressing with a fork.
- Poke 4–5 small holes on the top with a fork, then brush generously with a whisked egg and dash of milk.
- Bake for 35–40 minutes, or until the pastry is puffy in the middle, golden brown and the edges pull slightly from the dish to ensure the base is cooked through.
- Let the pie cool slightly before slicing. Serve warm or cold, lovely served with a fresh green salad and fruit chutney.
- Store covered in the refrigerator for 2-3 days.
- Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 559Total Fat: 40gSaturated Fat: 19gUnsaturated Fat: 21gCholesterol: 143mgSodium: 1271mgCarbohydrates: 19gFiber: 1gSugar: 6gProtein: 30g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you enjoy this simple recipe, a firm family favourite and perfect for family dinners served with a salad and tomato sauce or cold at a picnic.
If you wish to make some pastry from scratch and enjoy pies for dinner, check out this delicious Quiche Lorraine, the perfect buttery crust with a creamy egg filling.
Thank you so much for stopping by to check out this recipe, you can follow me on Facebook & Instagram and also follow this blog via email to receive all my recipes as I publish them so check out the subscription box below.
Happy Baking!
Anna
Lynette Marshall says
Fantastic pie. I made it for my grandsons birthday party and it was very popular with the New Zealanders. Just like the ones at home.
Sue says
I’ve made this for my family and I received the best accolades ever! Best bacon and egg pie . Now I double the recipe and put it in a roasting tin and it does lunches as well.
Thank you Anna
Monica says
This was a lovely bacon an egg pie.
Will be making again as it was so tasty.
Anne McCarthy says
70 yrs old and first time i have made Bacon and Egg pie!! Why have i taken so long, it was so easy and yummy.
George says
Hi
Just made this in my motorhome bus with a couple or three additions. Onions sweetcorn kernels and peas. Just my cup of tea lol!
justamumnz says
Wonderful!
Mike says
Looks just like what my Mum used to make – the good ol’ Kiwi version (with the addition of a bit of tasty cheese and chopped onion) is still the best of the lot! Just out of interest how long do you leave the pastry to thaw before using it? Mine always seems to be too wet/cold for ages then all of a sudden it’s a barely manageable floppy mess!
justamumnz says
I know what you mean! Just until I can move/mould it so still cold but not breaking or floppy!
Helen says
Hi ‘Justamumnz’. I followed your recipe and it must be a success! My in law said it was delicious!
justamumnz says
Wonderful!
Marcus J. Swift says
I made a variant of this, and it was lovely – thank you for the inspiration. First, I coated a glass lasagne dish with butter. I put a layer of cavern-aged cheddar on the bottom, then a layer of diced onion, then a layer of chopped smoked bacon, then I added the eggs. I used six eggs, three of which I had beaten together with double cream, salt & pepper, and herbs. I put them in first, then added the remaining three eggs, simply puncturing their yolks first. Then I added the rest of the cheese, onions and bacon. Next, I put mashed potato on top – made with salt, pepper, and more herbs. Finally I sprinkled shaved parmesan on top of the potato. I put it in the fan oven for about 45 minutes at 180C. Perfect.
justamumnz says
Sounds delicious!
Maras says
The perfect recipe! The last time I made bacon and egg pie, I didn’t like it, so I haven’t made it for 13 years..: tonight I made your recipe and it was delicious, a hit with everyone xx
justamumnz says
That’s wonderful to hear
Heather says
Every time I make this pie lately the bottom ii not cooked properly
justamumnz says
You can always pre cook the base a little first, sometimes the elements in our oven change how they heat, and or the tins we bake it in. So definitely feel free pre cook it for maybe 10-15 mins first.
Maria Kember says
Anna, Can the Bacon and Egg Pie (using whole eggs) be frozen?
justamumnz says
You can, although I might be inclined to whisk eggs with a little milk before adding to the pie instead of leaving whole.
Freda Elder says
I have been making this pie as per your recipe (also my mother’s) for over 50 years . Never had a knock back so i can tell you with experience, that it freezes perfectly well as is. wrap it in foil, put into a ziplock bag and toss into the freezer. job done.
justamumnz says
Thank you for your feedback on freezing, so handy to know.