Breakfast just got different with this delicious egg and bacon pie. Yes, pie, and you don’t just have to have it for breakfast; it makes for a great lunch or dinner as well.
This is a simple recipe to make, and being that it is packed with protein, it is a great way to start the day.
Serve with fries and or salads if you want to have this for lunch or dinner, and you can even eat this pie cold.
How to make egg and bacon pie.
The ingredients needed to make this is:
- Puff Pastry or another pastry of your choose
- Salt and Pepper
Preheat your oven to 200 °C or 390 °F for conventional ovens, 180 °C or 355 °F for fan-forced ovens.
Finely chop a small onion, and along with the bacon, saute over high heat until the onion is translucent and the bacon is just starting to brown.
Then put aside to cool.
Coat a 20cm or 8inch pie dish with non-stick spray. Then place a sheet of pastry on the base, making sure it covers all the sides also.
Spread the cooled bacon and onion over the bottom, and using the end of a wooden spoon, make a well in the centre, just big enough for an egg yolk to sit in.
Crack the eggs and gently place one in the centre and then the others around the outside. If you want to use more eggs, you can.
Sprinkle a pinch of salt and pepper over the top of the eggs, and then add the spinach.
You can use either fresh or frozen, so long as it’s chopped finely.
Using the frozen is easier for me as there is always some in the freezer when I needed it, and it avoids waste. But if you prefer fresh, you can use that instead.
Place the next sheet of pastry over the top and seal the two sheets together with your fingers or fork. I like to do both.
Press the pastry edges togther to seal the top and bottom pieces. Using a fork, you can create a decorative patten along the edge if you like, and then gently cut the excess pastry away with a sharp knife.
Carefully look around the pie’s edges to see if any gaps have not been sealed. If there is, gently press it with your fingertips to seal.
Now it’s time to add some vent cuts into the top of the pie. It would be best if you did this so that steam can escape from the pie as it cooks.
Using a sharp knife, cut some slits in the pie centre and a few around the outer part of the pie. Don’t worry if you hit an egg yolk.
You can use the prongs of a fork to add some decoration around the top.
There are three different ways you can baste your pie:
- Egg yolk with a splash of milk
- The whole egg
Depending on how you would like the end result of your pie to look, will depend on what you use to baste. This is also handy if you just used the last of your eggs to make the pie and you only have milk to use to baste it.
If you use the whole egg, this include the white, you will get a nice light golden brown to the top of your pie. But if you use just the yolk you will get a darker golden brown top.
Place in a preheated oven to cook for 15 minutes, then reduce the heat to 200 °C or 400 °F for conventional ovens, 180 °C or 355 °F for fan-forced ovens.
Then reduce to 180 °C or 355 °F for conventional ovens, 160 °C or 320 °F for fan-forced ovens. Cook for a further 15 to 20 minutes or until the top is golden brown. Cook time may vary depending on your oven.
What to serve with egg and bacon pie?
If you have this as a breakfast, you can have it on its own or serve it up with some toast. My favourite is raisin toast.
For lunch, it’s excellent again on its own or with some fries or a salad.
My kids love having this for dinner when we have had a busy day. Serve with steakhouse style chips or wedges along with pasta or other salads. And sometimes, I serve it with our potato salad as an alternative to the chips.
Other breakfast recipes you might like to try:
Looking for other breakfast ideas to make, here is a couple of your other favourite ones.
Egg And Bacon Pie For A Protein-Packed Breakfast
- 2 Sheets Puff Pastry
- 125 g Bacon
- 1 Small Onion
- 5 Eggs
- ¼ cup Spinach
- Pinch Salt and Pepper
- 1 Egg for basting
- Dice up the onion and the bacon if you are using bacon strips. Melt some butter in a frypan and saute the onion and bacon. Put aside to cool.
- Spray non-stick spray over the inside of a 20 cm pie dish and place one sheet of pastry on the bottom.
- Spread cooked bacon and onion over the pastry and make a small well in the centre to put an egg.
- Crack the eggs and gently place the eggs in each space.
- Season with salt and pepper and them cover with finely chopped spinach.
- Cover with the second sheet of pastry, seal the edges and create vent holes in the top sheet.
- Baste the top of the pie with a beaten egg yolk and place in the oven for 15 minutes at 200 C.
- After 15 minutes turn the oven down to 180 C and cook for a further 15 to 20 minutes, or until the top is golden brown.