This Bacon And Egg Pie is the kind of savory pie you make once and end up craving for weeks after.
It is a golden, buttery pastry shell packed with smoky bacon, sauteed onion, and fluffy baked eggs.
One slice and you will understand why this pie has been a breakfast, lunch, and dinner staple in kitchens for generations.
I first made this pie on a lazy Sunday when I had half a pack of bacon and a carton of eggs that needed using up.
It turned into one of those recipes I now make on purpose, not just to clean out the fridge.
It is similar in spirit to my Bacon and Eggs Breakfast Recipe, just tucked into flaky pastry and sliced like a proper meal.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Bacon And Egg Pie Recipe
This pie earns a permanent spot in your recipe rotation for good reason.
It uses simple pantry staples, comes together with minimal fuss, and tastes like something you would find at a proper British bakery.
It also happens to be one of those rare dishes that is just as good cold from the fridge the next day as it is warm from the oven.
- Made with just a handful of everyday ingredients
- Easy enough for a beginner baker to pull off on the first try
- Works for breakfast, brunch, lunch, or a light dinner
- Freezes beautifully for busy mornings
- Naturally high in protein thanks to the eggs and bacon
- Just as delicious served cold, which makes it perfect for picnics
Another favorite in the same vein: Breakfast Pie Recipe.
Ingredients
Here is everything you need to bring this pie together, most of which you probably already have in your kitchen.
- 2 sheets shortcrust pastry sheets, thawed if frozen
- 8 slices smoked streaky bacon, chopped
- 1 medium yellow onion, finely diced
- 1 tablespoon butter
- 7 large eggs, divided
- 1/4 cup whole milk
- 1/2 cup sharp cheddar cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg yolk mixed with 1 tablespoon water, for the egg wash
I first learned how well cheddar and bacon work together while testing my Quiche Lorraine Recipe, and that combination carries over beautifully here.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that most home kitchens already have on hand.
- 9-inch ceramic pie dish
- Large skillet
- Mixing bowls
- Whisk
- Rolling pin
- Pastry brush
- Instant read thermometer, to check the filling is fully set
- Sharp paring knife
Read Also: Mini Quiche Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, based on years of testing savory pastry recipes on this blog.
1. Ceramic Pie Dish
A sturdy ceramic pie dish heats evenly, so the bottom crust of your bacon and egg pie actually crisps up instead of turning soggy.
It also looks lovely enough to bring straight from the oven to the table. I have used mine for years and it still looks brand new.
2. Applewood Smoked Bacon
The smokiness of applewood bacon adds a depth of flavor that regular bacon just cannot match in this pie.
It is a small upgrade that makes a big difference once the pie comes out of the oven. I always keep a pack in my freezer for recipes exactly like this one.
3. All Butter Puff Pastry Sheets
If you want a flakier, richer crust than standard shortcrust, an all butter puff pastry is my go to swap.
It puffs up beautifully around the edges and adds a lovely buttery aroma while baking. It is a simple way to make this pie feel a little more special.
4. Sharp White Cheddar Cheese
A good sharp white cheddar melts into the eggs and bacon without disappearing, giving every bite a little tang.
I find pre-shredded cheese never melts quite as smoothly, so I recommend grating a block yourself. It is a small step that pays off in the final texture.
5. Digital Meat Thermometer
Since this pie has a custard style egg filling, a digital thermometer takes the guesswork out of knowing when it is fully set.
I check for an internal temperature in the center of the pie before pulling it from the oven every time.
It has saved me from more than one underbaked center over the years.
Another casserole worth bookmarking: Bacon Egg and Cheese Breakfast Casserole.
Step-by-Step Instructions: How to Make Bacon And Egg Pie
1. Prepare the Pastry Base
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Lightly grease your 9-inch pie dish with butter or nonstick spray.
- Unroll one sheet of shortcrust pastry and gently press it into the bottom and up the sides of the dish, leaving a small overhang around the edge.
- Trim off any excess pastry, but keep at least half an inch of overhang for sealing the pie later.
- Prick the base a few times with a fork so it does not puff up unevenly while baking.
- Place the lined dish in the fridge while you prepare the filling, so the pastry stays cold and firm.
2. Cook the Bacon and Onion
- Heat a large skillet over medium heat and melt the butter.
- Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
- Add the chopped bacon to the skillet with the onion.
- Cook for 6 to 8 minutes, stirring every so often, until the bacon is browned and slightly crisp at the edges.
- Remove the skillet from the heat and let the bacon and onion mixture cool for a few minutes before handling.
3. Make the Egg Filling
- In a mixing bowl, crack in 3 of the 7 eggs.
- Add the milk, salt, and black pepper.
- Whisk until the mixture is smooth and slightly frothy on top.
- Stir in half of the grated cheddar cheese and half of the chopped parsley, saving the rest for topping the pie later.
4. Assemble the Pie
- Take the chilled pastry case out of the fridge.
- Spread the cooked bacon and onion mixture evenly over the base of the pastry.
- Pour the whisked egg mixture over the bacon and onion, letting it settle into the gaps.
- Carefully crack the remaining 4 eggs directly on top of the filling, spacing them evenly around the pie.
- Use a fork to gently break each yolk if you prefer a more set, sliceable filling, or leave them whole for a softer center.
- Sprinkle the remaining cheddar cheese and parsley over the top of the eggs.
5. Add the Pastry Lid and Glaze
- Roll out the second sheet of pastry so it is slightly larger than your pie dish.
- Lay it over the filling, pressing gently to remove any large air pockets.
- Trim the excess pastry, then fold and crimp the edges together with your fingers or a fork to seal the pie completely.
- Cut two or three small slits in the center of the lid to let steam escape while baking.
- Brush the top generously with the egg yolk and water wash for a shiny, golden finish.
6. Bake the Pie
- Place the pie on the middle rack of the preheated oven.
- Bake for 45 to 50 minutes, until the pastry is deeply golden and the filling is set.
- Check for doneness by inserting an instant read thermometer into the center of the filling, looking for a reading of at least 160 degrees Fahrenheit.
- If the edges of the pastry start browning too quickly, loosely cover them with foil for the remaining bake time.
7. Cool and Serve
- Remove the pie from the oven and let it rest for at least 15 minutes before slicing.
- This resting time allows the egg filling to fully set, so your slices hold together neatly.
- Slice into wedges and serve warm, at room temperature, or chilled, whichever you prefer.
This method borrows a little technique from my Ham Egg and Potato Breakfast Casserole, especially the way the eggs are layered before baking.
Tips for The Best Bacon And Egg Pie
A few small details make the difference between a good pie and a great one.
- Let the bacon and onion mixture cool slightly before adding it to the pastry, so it does not melt the base
- Keep your pastry cold right up until it goes into the oven for the flakiest results
- Do not skip the resting time after baking, it firms up the filling for cleaner slices
- Use a fork to crimp the edges tightly so the filling does not leak out during baking
- Grate your own cheese instead of using pre-shredded for smoother melting
I picked up a similar trick while developing my Vegetarian Spinach and Feta Quiche Recipe, where a cold crust made all the difference in the final bake.
Serving Suggestions
This pie is hearty enough to be a full meal on its own, but a few sides round it out nicely.
I like to keep the accompaniments simple, since the pie itself is already rich and satisfying.
- A crisp green salad with a light vinaigrette
- Roasted tomatoes on the vine
- A dollop of tomato relish or brown sauce on the side
- Buttered toast for extra crunch
- A simple fruit salad if serving it for brunch
It also pairs nicely alongside Eggs Benedict with Hollandaise Sauce if you are putting together a full brunch spread.
Variations of Bacon And Egg Pie
Once you have the basic method down, this pie is easy to customize to your taste.
- Add a handful of baby spinach or peas for extra color and nutrients
- Swap cheddar for gruyere or a smoked cheese for a different flavor profile
- Stir in a spoonful of grainy mustard for a subtle tang
- Use puff pastry instead of shortcrust for a flakier, more dramatic top
- Leave off the pastry lid entirely and top with extra cheese for an open faced version
You might also enjoy: Sausage Egg Strata Recipe
Storage and Reheating
This pie keeps remarkably well, which makes it a great option for meal prep.
- Store leftovers covered in the fridge for up to 4 days
- Reheat individual slices in a 325 degree Fahrenheit oven for about 10 to 15 minutes
- You can also microwave a slice for about 60 to 90 seconds if you are short on time
- Wrap unbaked or baked pie tightly and freeze for up to 2 months
- Thaw frozen pie overnight in the fridge before reheating
The same storage approach works well for my Croissant Breakfast Casserole, since both rely on baked eggs holding their structure.
Nutritional Facts
These values are approximate and will vary slightly depending on the exact ingredients and brands you use.
- Calories: about 340 per slice
- Protein: about 15 grams
- Fat: about 23 grams
- Carbohydrates: about 18 grams
- Fiber: about 1 gram
- Sodium: about 480 milligrams
For a lighter take on baked eggs, my Asparagus Egg Breakfast Casserole runs a bit lower in calories per serving.
Health Benefits of Key Ingredients
While this pie is certainly a treat, a few of its core ingredients bring some genuine nutritional value to the table.
Eggs in particular are one of the most nutrient dense foods you can cook with.
- Eggs are packed with high quality protein and essential amino acids
- Onions contain antioxidants that may support heart health
- Parsley is a good source of vitamin K and vitamin C
- Cheddar cheese provides calcium and additional protein
- Bacon, in moderation, contributes iron and B vitamins
My Spinach and Feta Breakfast Casserole is a good option if you want to lean into more vegetables while keeping that same baked egg base.
FAQs About Bacon And Egg Pie
1. Can I make this pie ahead of time?
Yes, you can assemble the entire pie a day in advance and keep it covered in the fridge before baking.
You can also bake it fully ahead of time and simply reheat individual slices when you are ready to serve.
2. Do I have to use two types of pastry preparation, or can I use one sheet only?
You need two pastry sheets, one for the base and one for the lid, to fully enclose the filling.
If you prefer a simpler version, you can skip the lid and leave the pie open faced instead.
3. Why did my egg filling turn out watery?
This usually happens if the pie is sliced before it has had enough time to rest after baking.
Letting it sit for at least 15 minutes allows the eggs to fully set and firm up.
4. Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works well in this recipe if you are looking for a leaner option.
Just note that it renders less fat, so you may want to add a small extra pat of butter when cooking the onions.
5. Is this pie served hot or cold?
Bacon and egg pie is traditionally enjoyed both ways, and each has its own charm.
It is warm and comforting fresh from the oven, but just as delicious sliced cold the next day.
For more egg based breakfast ideas, check out my Easy Egg Muffin Cups Recipe.
Bacon And Egg Pie
Ingredients
- 2 sheets shortcrust pastry sheets thawed if frozen
- 8 slices smoked streaky bacon chopped
- 1 medium yellow onion finely diced
- 1 tablespoon butter
- 7 large eggs 3 for the filling, 4 cracked on top, divided
- 1/4 cup whole milk 60ml
- 1/2 cup sharp cheddar cheese grated, about 60g
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg yolk for egg wash, mixed with water
- 1 tablespoon water mixed with egg yolk for egg wash
Equipment
- 9 inch ceramic pie dish Heats evenly for a crisp bottom crust
- Large skillet
- Mixing bowls
- Whisk
- Rolling Pin
- Pastry brush
- Instant-read thermometer For checking filling doneness (160°F)
- Sharp paring knife For trimming pastry and cutting slits
Method
- Preheat oven to 375°F (190°C). Grease the pie dish. Press one pastry sheet into the dish leaving overhang. Prick base with fork and refrigerate.
- Melt butter in a skillet over medium heat. Cook onion 4-5 minutes until soft. Add bacon and cook 6-8 minutes until browned and crisp. Set aside to cool.
- In a bowl, whisk 3 eggs with milk, salt, and pepper. Stir in half the cheddar and half the parsley.
- Spread the bacon and onion over the pastry base. Pour the egg mixture over it. Crack the remaining 4 eggs on top, breaking yolks gently if desired. Sprinkle with remaining cheddar and parsley.
- Roll out the second pastry sheet and lay over filling. Trim, crimp edges to seal, and cut steam vents. Brush with egg wash.
- Bake on the middle rack for 45-50 minutes until golden and filling reaches 160°F internally. Cover edges with foil if browning too fast.
- Rest for at least 15 minutes before slicing. Serve warm, at room temperature, or chilled.
Nutrition
Notes
- Let the bacon and onion mixture cool slightly before adding to the pastry to prevent melting the base.
- Keep your pastry cold right up until it goes into the oven for the flakiest results.
- Do not skip the resting time after baking—it firms up the filling for cleaner slices.
- Use a fork to crimp the edges tightly so the filling does not leak out during baking.
- Grate your own cheese instead of using pre-shredded for smoother melting.
- Add a handful of baby spinach or peas for extra color and nutrients.
- Swap cheddar for gruyere or a smoked cheese for a different flavor profile.
- Use puff pastry instead of shortcrust for a flakier, more dramatic top.
- Store leftovers covered in the fridge for up to 4 days. Reheat in a 325°F oven for 10-15 minutes or microwave for 60-90 seconds.
- Wrap unbaked or baked pie tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Bacon And Egg Pie Recipe is proof that a handful of simple ingredients can turn into something genuinely special.
It is comforting, easy to make ahead, and flexible enough to serve any time of day.
I hope this becomes a regular in your kitchen the way it has in mine.
If you give it a try, I would love to hear how it turned out. Drop a comment below or share a photo, I always enjoy seeing how your version comes together.
Recommended:
- Ham and Cheese Breakfast Casserole
- Cheesy Potato Breakfast Casserole Recipe
- Overnight Eggs Benedict Casserole
- Avocado Toast with Egg Recipe
- Sausage Hash Brown Breakfast Casserole
