Skillet Bacon and Egg Pie

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
This easy and delicious bacon and egg pie is perfect for breakfast, brunch or dinner. Uses store-bought puff pastry, so it's quick to put together. You can assemble this pie ahead, cover and refrigerate and then bake when you're ready.
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  • 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 block store bought puff pastry


  • 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.

Nutrition Information:

Calories: 352kcal | Carbohydrates: 22g | Protein: 10g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 187mg | Sodium: 206mg | Potassium: 99mg | Vitamin A: 285IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 2.1mg