Egg and bacon pies

Appetizing Egg and bacon pies Recipe

Turn the irresistible breakfast combination of bacon and eggs into these little pies which can be enjoyed any time of the day.
Egg and bacon pies
Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 4 person.


  • 2 sheets frozen shortcrust pastry, partially thawed, halved diagonally

  • 2 teaspoons olive oil

  • 200g middle bacon rashers, trimmed, chopped

  • 1 tablespoon chopped fresh chives

  • 8 eggs

  • 1/3 cup grated parmesan


  • Step 1

    Preheat oven to 190°C/170°C fan-forced. Place a baking tray in oven. Line four 7.5cm (base) pie tins with shortcrust pastry. Trim excess. Prick base with a fork. Freeze for 15 minutes or until firm.

  • Step 2

    Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until bacon is golden and crisp. Transfer to a plate lined with paper towel.

  • Step 3

    Combine bacon and chives in a bowl. Crack 4 eggs into a bowl. Whisk until smooth. Divide whisked egg between pastry cases. Sprinkle with bacon mixture and parmesan. Crack 1 remaining egg into each pastry case. Season with pepper.

  • Step 4

    Place tins on hot baking tray in oven. Bake for 20 minutes or until eggs are just set and pastry is golden. Stand pies in tins for 5 minutes. Serve.

User Review
0 (0 votes)