This bacon and egg pan pie features bacon and eggs, cooked together in puff pastry crust. Cooks up perfectly in a cast iron skillet.
Bacon and eggs were meant to be together and there’s no better way to bring them together than in a puff-pastry crust and cooked in a skillet. In my opinion, anyway :)
This classic bacon and egg pie is borrowed from the Australians, where it is a comfort food favourite. Starting with store-bought puff-pastry makes it easy enough for every day, whether for breakfast, brunch or dinner.
Ingredients and substitutions
A few notes on the key ingredients …
Puff Pastry – pre-rolled, store-bought puff pastry is a delicious and super easy topping for this pie. Of course, you could certainly make your own shortcrust pastry for topping, as well.
Pick your pan
I’ve used a cast iron skillet here, that is 8″ diameter across the bottom and 10″ diameter across the top. Any oven-safe baking pan in the 9″ round size, either a cake pan or a pie pan will work fine.
Recipe tips!
- Feel free to add some herbs to your pie. Or tomatoes. Or spinach. Or cheese. As you like.
- If there’s a special something you always eat with your bacon and eggs, such as ketchup, HP/A1 Sauce, Sriracha etc., you could add some splashes over-top of the bacon layer, before adding the eggs.
Making ahead
You can assemble this pie, cover and then refrigerate it to bake it off later. Store leftovers in the refrigerator for up to 3 days.
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Get the Recipe: Bacon and Egg Pan Pie
Ingredients
- 8 large eggs, plus 1 egg yolk, for brushing pastry before baking
- 1/2 cup cooked, chopped bacon
- 1 green onion, diced
- Salt and freshly ground pepper, to taste
- 14 oz. store bought puff pastry
Instructions
- Generously great a cast iron skillet or round baking pan (8-10 inches diameter or square) and pre-heat oven to 400 F.
- On a floured surface, roll out 2/3 of the puff pastry into a round or square big enough to cover the bottom of your skillet/pan and to come about 3/4 of the way up the sides.
- Scatter green onion over the bottom of the pastry and then scatter 1/2 of the cooked, diced bacon. Carefully break the 8 eggs on top, spacing them evenly around the outside and then one last one in the middle. Season generously with salt and pepper. then scatter on the remaining bacon.
- Roll out the remaining 1/3 of the pastry to make a lid. Crimp the pastry edges together with a fork and trim off any excess. Use the trimmings to decorate the pie if you wish (attach them with a dab of egg wash). Cut four small vents in the pastry lid with a sharp knife.
- Brush with beaten egg mix and bake 35 – 40 minutes until rich golden brown and crispy.
- Serve warm, at room temperature or cold.
Notes
- Feel free to add some herbs to your pie. Or tomatoes. Or spinach. Or cheese. As you like.
- If there’s a special something you always eat with your bacon and eggs, such as ketchup, HP/A1 Sauce, Sriracha etc., you could add some splashes over-top of the bacon layer, before adding the eggs.
More egg recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This may have been more of an inspiration than a directive. I skipped the crust step and basically just dumped a dozen eggs and sausage into a pan… benchmark edible lol. Id like to come back and do this proper though. Ty
Sounds good to me, Mike :) It is nice with the pastry, too and still pretty easy with store-bought puff pastry. Thanks1
I love your recipes! My question is can I prepare this pie the day before I bake it?
Hi Lorraine and thanks so much :) Hmmmmm. I have never tried that, but I feel like you could. I also feel like you could actually bake it the night before and warm it next day (in a moderate oven loosely covered with foil so the pastry doesn’t brown but would re-crisp a bit). Hope that helps a bit :)
Somehow I missed this delicious post. I’ve never seen anything quite like this with the whole eggs inside the pie. What a fun idea for breakfast, lunch or dinner!
Thanks Chris and yes, it’s amazing how neatly the whole eggs cook up!
Omg can I eat the whole thing? I love all your skillet recipes and this one does not disappoint :)
Thanks so much, Sarah :)
I love how simple this is, yet it looks so elegant! I have all the ingredients to make it, so it’s definitely going on the menu soon!
Thanks Sara :)
We could have quite the skillet party with our two posts today! This looks amazing, I LOVE that you cracked the eggs whole into the pie, what a delicious idea!
THanks Sue and we could! We have both courses covered :)
What a fabulous breakfast (lunch or dinner) Jennifer! Love the puff pastry crust!
Thanks Mary Ann and don’t you just love the wonder of store-bought puff pastry?!
Oh, how I love bacon and eggs and now you have taken it over the top, Jennifer! This looks so darn good that I want a bite this very minute! I’m with Cheyanne, I could eat this every day, all day! Gorgeous.
Thanks Robyn :)
I agree, bacon and eggs were meant for each other.. and if you ask me, everything belongs with puff pastry! This pie looks amazing, Jennifer! I could eat this for all 3 meals of the day easily! Cheers, friend!
Thanks Cheyanne and yes, this dish would suit just about any meal :)