Get the Recipe: Bacon and Egg Pan Pie
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.
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
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.
Serving: 1serving, 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
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