The best bacon and egg pie

It’s a bit of a tall order to call something “the best”, isn’t it? But I think I am on safe ground with this bacon and egg pie. It’s just SO GOOD.
Read on and I will show you how to make a dish that is perfect for breakfast, lunch, dinner and everything in between, that is loved by all members of the family and that has stood the test of time.
Tried and tested family recipe
The recipe for this beautiful bacon and egg pie has been passed to me by my mother-in-law who got it from her mother, and so it has been in our family for at least three generations. Our kids, the fourth generation, have been devouring it since they were about two and my son in particular is a big fan.
In fact, talking about kids, this recipe is perfect for kids’ lunch boxes – it is nut free and a wedge of this is a great handheld meal. And if you follow my tips and include some veggies in the pie, it is an all-in-one kind of meal too. See, I am all about versatility.

Bacon, egg and veggie pie?
Why not, hey? After all, we’re aiming for balance. So yes, most of the time I tweak the original recipe by adding a layer of veggies. I like to use sliced mushrooms or capsicum, but feel free what you and your family like – peas would be great, or maybe even cauliflower, pumpkin, sweet potato or potato. Experiment with the base recipe and I am sure you will find a great combination.
Trying to up the veggie intake? Serve some fresh veggies alongside your delicious bacon and egg pie. And yes, we like freshening things up by using fun dishes for the kids – these llama nibble plates from Kmart are super cute and all the veggies were polished off before long.
You could also whip up a delicious and quick salad while the bacon and egg pie is in the oven, and why not try this easy rainbow salad?

How long will this bacon and egg pie keep?
This bacon and egg pie is best eaten fresh because the pastry will never be crispier than just after you take it out of the oven. If you have any leftovers (we usually get about 8 portions out of this pie), you will need to keep it in the fridge.
In our house this pie usually lasts 2 to 3 days so I haven’t really tested this but I feel up to 5 days should be fine. The pastry on the bottom will get a bit softer the longer you go but you can always crisp it up by heating it up in the oven.
Otherwise, microwave works fine and this pie is even lovely to eat cold.
Also, if you’re one of those types who loves to top everything with tomato sauce – feel free, this is the perfect vehicle for it. But at least use this homemade version. And if you’re not so inclined, rest easy – this pie is just perfect the way it is. Just like I said – the BEST.

The best bacon and egg pie
Equipment
- Stoneware pastry weights (or rice)
Ingredients
- 2 sheets of puff pastry, defrosted according to instructions (I use the Pampas brand)
- 2-4 rashers of bacon, chopped (depending on how "meaty" you want your pie to be)
- 7-8 eggs, gently whisked
- sliced mushrooms, or diced red capsicum (about two or three handfuls, optional but really delicious)
- grated tasty or mozzarella cheese (or a combination of both, about one or two handfuls)
- milk (a small amount for brushing, optional)
Instructions
- Pre-heat oven to 200C and spray a round pie baking dish with coconut oil.
- Defrost the pastry sheets according to instructions.
- While the pastry sheets are defrosting, slice the bacon and mushrooms or capsicum, if using, and crack the eggs into a large glass.
- Give the eggs a bit of a gentle stir/whisk.
- Once the pastry sheets are defrosted, take one pastry sheet and place it in the baking dish. Gently smooth out the pastry against the bottom of the baking dish and push the pastry against the sides of the dish. Cut off excess pastry carefully with a knife and poke holes in the pastry with a fork – all over the bottom and the sides, to allow the hot air to escape.
- Place a sheet of baking paper on top of the pastry layer in the dish and put the stoneware pastry weights or rice on top of the baking paper. (You're trying to weigh the pastry down so it bakes flat and doesn't puff up unevenly so spread those weights nice and even all over the surface of the baking sheet/pastry layer – right to the edges too.)
- Place in the oven and bake for 10 minutes. (This process is called "blind baking" and it will give you a crispier base pastry layer.)
- Once the 10 minutes is up, take the baking dish out of the oven, take off the baking paper with the pastry weights and set aside, leaving them to cool. (Be careful, they will be hot so handle with care!) If I have time, I sometimes pop the pie shell back in the oven, without the weights, for additional 5 to 10 minutes, which nicely dries out the bottom of the pie shell and ensures the bottom of the pie is not wet and soggy when filled.
- Place the chopped bacon pieces onto the bottom pastry layer, spreading evenly.
- Spread the mushrooms or capsicum over the bacon evenly, if using.
- Next, pour the egg mixture gently over the top of the bacon and mushrooms, making sure that the eggs are spread evenly.
- Then place the second pastry sheet gently over the top of the dish, pinching the edges of the two pastry sheets together as best as you can along the round edge of the dish.
- Pour a small amount of milk into a small glass and brush it gently over the top pastry layer with a pastry brush, making sure you don't put too much on and the milk doesn't pool. (This will help the pastry brown evenly.)
- Next, sprinkle the grated cheese over the top of the milk.
- Place the whole thing in the oven and bake for approximately 30 minutes until golden. If you're using 4 slices of bacon and 8 eggs and you also have a veggie layer, you may want to bake it for 5 extra minutes or so, to make sure it's baked through in the middle (as the pie will be quite thick).
- Let cool for 10 minutes or so before slicing (it will be easier to slice the pie if it's not hot) and enjoy with a salad or a veggie side.
Notes
Recipe notes
You don’t need to use the veggies in this recipe (and have it simply as a bacon and egg pie) but the mushrooms and capsicum in particular give it a more complex flavour profile which we enjoy. Simply delicious!
This recipe gives approximately 6 to 8 servings.

33 Comments
Dom and Jo
I love myself a good pie! I’m usually one for a sweet pie but this bacon and egg one sounds delicious! =)
Katerina
Thanks so much, Dom and Jo, much appreciated!
Emily B.
This. Look. Amazing. I’m definitely doing this in the next few days. This would be perfect for brunch or saved for a quick and easy breakfast for a few days. Thank you for sharing.
Katerina
Thanks so much, Emily! This is definitely a family favourite.
Jeff the Chef
This sounds great! And you make a great case for it. It sounds so versatile.
Katerina
Thanks so much, Jeff! We love this pie!
Sherry
Ooh yes please. I love bacon and egg pie. Must make it again soon. Cheers sherry
Alida@mylittleitaliankitchen.com
I love a good pie and bacon and egg is a classic always-good one. This is the sort of food which is really satisfying.. comfort food. Very nice!
Katerina
Thanks Alida! Definitely a keeper!
Neil
I love recipes that are passed down from our elders. A lot of my recipes (especially the soup ones) have been passed from my gran down to my mum and now to me. What a lovely looking bacon and egg pie. I love how it’s so versatile too. I don’t know whether I would have it for breakfast, lunch or dinner. Is it alright to have it for all 3? 🙂
Katerina
There’s something wonderfully sentimental in cooking meals that your grandmother used to cook, isn’t there? And yes, it’s absolutely fine to eat it all day long! ♥️
Robyn
This is something my husband and son would devour in an instant! I love the idea about adding veggies to it too 😉
Katerina
Why not add veggies if you can, right? Thanks so much, Robyn!
Jill
I love anything with puff pasty and this sounds and looks delicious! I’m going to pin this and maybe make on Christmas morning!
Jill – Doused in Pink
Katerina
Woot! Hope you love it, Jill!
Shannon
YESSSSS!!!!! This and sounds so good! I absolutely LOVE puff pastry! So versatile and always an elegant addition to a dish! I can almost taste your delicious pie here, the description and pics are just so good! (And the adorable heart you made in the pastry is melting MY heart!!!) Love all the veggies you add too, truly a great way to get a whole delicious meal in a single dish.
Katerina
Thank you so much for your comment, it’s made my day (as usual)! It’s definitely one of our favourites in this house ♥️
thea
how did you make the heart on top of the pie? is it just a rope of pastry added on top of the cheese?
Katerina
Hi Thea, yep, just a decoration with some leftover pastry!
Laura Bambrick
Yum! This looks beautiful and delicious! I love the option of adding in some extra veggies too! I am always trying to add in extra vegetables!
Katerina
Same same! Plus a bit of different texture and flavour = always good in my book!
jodie filogomo
I love the idea of adding in those veggies…that’s what I’m always trying to do!!
OXOX
Jodie
Katerina
Yes – sneaking in veggies becomes a habit after a while and a great habit at that! Thanks Jodie ♥️
Ashley
Well isn’t this just too cute? And it looks so yummy!
-Ashley
Le Stylo Rouge
Katerina
Thanks Ashley – it’s one of our favourites!
Carrie @ Curly Crafty Mom
I don’t know what it is about this time of year, but I love flaky breakfast meals! This bacon and egg pie looks so delicious and I love the heart on it!
Carrie
curlycraftymom.com
Katerina
I agree, Carrie, there’s something about that flaky casing that adds so much to the meal! Thank you – just having a bit of fun with some leftover pastry! ♥️
Leanne
When a recipe looks and sounds this delicious, you can definitely call it the best. I can tell you a bacon and egg pie would go over well with my family! I may need to add this recipe to our holiday brunch menu!
Katerina
It would be absolutely perfect for Christmas brunch with family! Thank you, Leanne!
David @ Spiced
This pie sounds delicious, Katerina! I love bacon and eggs, so I know this pie would be a huge hit here, too. That’s crazy that this recipe has been in your family for so long. It truly has stood the test of time! (And I can see why, too…) 🙂
Katerina
Thanks so much, David! My five year old son especially goes crazy for this (and so does my husband, who grew up on it) – it’s truly a family recipe!
Kathrine Eldridge
This looks so yummy! Perfect for Sunday brunch in my opinion.
https://www.kathrineeldridge.com
Katerina
I like your thinking! Thanks so much, Kathrine.