If you’re looking for a breakfast dish that’s hearty, comforting, and absolutely delicious, The Ultimate Bacon and Egg Pie is the answer. With a flaky, buttery crust filled with crispy bacon, rich eggs, and savory cheese, this pie is a crowd-pleaser that’s perfect for breakfast, brunch, or even dinner. Prep time is about 15 minutes, and it’s in the oven in no time—trust me, you’ll want to make this one often!
Personal Story & Background
I first stumbled upon the concept of bacon and egg pie during a trip to New Zealand, where it’s a beloved comfort food. There, it’s a dish that’s served at family gatherings, picnics, and even in lunchboxes—anything to make a meal feel extra special. I couldn’t help but fall in love with the combination of crispy bacon and soft, golden eggs wrapped in a buttery, flaky pastry crust.
Over the years, I’ve played around with the recipe, perfecting the balance of flavors and making it a little bit heartier. The crispy bacon adds that perfect crunch, while the eggs create a rich, creamy texture that’s just irresistible. It’s the kind of dish that’s perfect for any occasion, and it always brings people together around the table.
Ingredient Notes
- Bacon: The star of this dish! I love using thick-cut bacon for its extra flavor and crispiness. If you prefer a leaner option, turkey bacon works well too.
- Eggs: Use fresh, large eggs. They create a creamy texture when cooked inside the pie, and they balance out the richness of the bacon.
- Cheese: Cheddar is my go-to choice for this pie because of its sharpness and meltability. Feel free to mix it up with mozzarella or Gruyère for a different twist.
- Pastry: A store-bought shortcrust pastry works perfectly to save time, but if you’re feeling ambitious, homemade pastry will elevate the dish even further.
- Cream: A splash of cream or milk in the egg mixture helps create a silky, smooth texture that’s absolutely irresistible.
- Herbs: Fresh thyme or parsley can be added for a burst of freshness. I love adding a sprinkle of fresh thyme right before baking for a fragrant aroma.
Substitutions:
- Bacon: If you’re looking for a vegetarian version, you can use sautéed mushrooms or plant-based bacon instead of pork bacon.
- Cheese: Swap out the cheddar for a cheese you prefer, like feta or a creamy brie.
- Pastry: If you’re gluten-free, there are excellent gluten-free pastry options available in most stores.
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pastry
Preheat your oven to 375°F (190°C). Roll out your shortcrust pastry and line a pie dish with it. Press it down gently around the edges and trim off any excess pastry. Use a fork to prick the base of the pastry a few times to prevent it from puffing up during baking. Place the pie crust in the fridge while you prepare the filling.
Step 2: Cook the Bacon
In a large pan, cook the bacon over medium heat until it’s crispy and golden. Once cooked, remove the bacon from the pan and drain it on paper towels to remove excess grease. Chop the bacon into bite-sized pieces and set aside.
Step 3: Prepare the Egg Mixture
In a mixing bowl, whisk together the eggs, cream (or milk), salt, and pepper. Add a pinch of thyme or parsley if desired. Stir in the cooked bacon and half of the grated cheese.
Step 4: Assemble the Pie
Take the chilled pie crust out of the fridge. Pour the egg and bacon mixture into the pastry, spreading it out evenly. Sprinkle the remaining cheese on top, and if you’re using any additional herbs, sprinkle them over the top as well.
Step 5: Bake the Pie
Place the pie in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. If the edges of the pastry start to brown too quickly, cover them with foil to prevent burning.
Step 6: Cool and Serve
Let the pie cool for about 10 minutes before slicing. This allows the filling to set and makes for easier serving. Enjoy!
Expert Tips for the Best Results
- Cook the Bacon Crisp: For the best texture, make sure the bacon is crispy before adding it to the pie. This gives the pie a great crunch and helps prevent any greasiness in the filling.
- Use Room Temperature Eggs: For a smoother texture, let the eggs come to room temperature before whisking them into the cream. This ensures they mix more evenly into the filling.
- Don’t Overfill: Be careful not to overfill the pie with the egg mixture—just enough to fill the crust without overflowing will ensure a perfectly cooked pie.
Serving Suggestions
This Bacon and Egg Pie is delicious on its own, but you can pair it with a side salad for a light lunch or serve it alongside roasted potatoes for a hearty dinner. It also makes for a fantastic brunch dish, especially with some fresh fruit or a slice of tomato. For an extra indulgent touch, serve it with a dollop of sour cream or a drizzle of hot sauce.
Storage and Reheating Tips
- Storing: Store any leftover pie in the fridge for up to 3 days. Make sure to cover it with plastic wrap or place it in an airtight container to keep it fresh.
- Reheating: To reheat, place slices of the pie on a baking sheet and warm it in the oven at 350°F (175°C) for about 10-15 minutes. You can also reheat individual slices in the microwave for about 1-2 minutes, but the oven will help keep the crust crispy.
Frequently Asked Questions
- Can I make this pie ahead of time? Yes! You can prepare the pie the day before and refrigerate it until you’re ready to bake. Just allow extra time for baking if it’s chilled.
- Can I freeze this pie? Absolutely! You can freeze the pie before baking. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. To bake from frozen, just add an extra 10-15 minutes to the cooking time.
- Can I add vegetables to the pie? Yes, feel free to add sautéed onions, spinach, or mushrooms for extra flavor and texture. Just make sure to drain any excess moisture before adding them to the filling.
Conclusion
The Ultimate Bacon and Egg Pie is one of those dishes that never fails to impress, no matter the occasion. It’s hearty, comforting, and packed with flavor, and it’s so easy to make. Whether you’re feeding a crowd or just looking for a satisfying breakfast, this pie will quickly become a family favorite. Give it a try and let me know how it turns out—I’m sure you’ll love it as much as I do!
Print
The Ultimate Bacon and Egg Pie: A Breakfast Pie Like No Other
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–8 servings (increased for better batch yield) 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: New Zealand-Inspired
- Diet: Vegetarian
Description
A hearty, comforting breakfast pie filled with crispy bacon, rich eggs, and melted cheese, all encased in a flaky, buttery crust. Perfect for breakfast, brunch, or even a quick dinner, this savory pie is a crowd-pleaser that’s easy to make and absolutely delicious!
Ingredients
- 1 sheet shortcrust pastry (store-bought or homemade)
- 8 large eggs
- 6 slices thick-cut bacon, cooked and chopped
- 1/2 cup heavy cream (or milk)
- 1 cup shredded cheddar cheese (or preferred cheese)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh thyme or parsley (optional)
Instructions
- Preheat & Prepare Pastry: Preheat oven to 375°F (190°C). Roll out the pastry and line a pie dish. Prick the base with a fork and refrigerate.
- Cook the Bacon: Fry the bacon until crispy, then drain on paper towels and chop into bite-sized pieces.
- Prepare Egg Mixture: In a bowl, whisk eggs, cream, salt, pepper, and herbs (if using). Stir in half the cheese and the cooked bacon.
- Assemble the Pie: Pour the egg mixture into the chilled pastry crust. Sprinkle the remaining cheese on top.
- Bake: Place in the oven and bake for 30-35 minutes, until the filling is set and golden brown.
- Cool & Serve: Let cool for 10 minutes before slicing. Enjoy warm!
Notes
- Substitute turkey bacon or mushrooms for a vegetarian version.
- Swap cheddar for feta or Gruyère for a different flavor.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 210mg