A firm family favourite, Bacon and Egg pie is a classic recipe that is so easy to make, here is how I make mine
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,
- Spinach, corn kernels, capsicum, onion and cheese
- Potato topping
- Whipped eggs instead of whole
- Cream Cheese dotted over eggs
- garlic and onion
- Onions, potato with whole eggs and beaten eggs
- Sausage and Capsicum, or sausage meat
- Chutney or Relish
- 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.
Onto the recipe
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,
Thank you so much for stopping by to check out my latest recipes on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
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.
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
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.
Just made this in my motorhome bus with a couple or three additions. Onions sweetcorn kernels and peas. Just my cup of tea lol!
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!
I know what you mean! Just until I can move/mould it so still cold but not breaking or floppy!
Hi ‘Justamumnz’. I followed your recipe and it must be a success! My in law said it was delicious!
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.
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
That’s wonderful to hear
Every time I make this pie lately the bottom ii not cooked properly
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?
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.
Thank you for your feedback on freezing, so handy to know.