Bacon and egg breakfast pie

Name: Bacon and egg breakfast pie
Total time: 1 h
Cuisine: British
Ingredients: 320g ready rolled puff pastry sheets; 200g smoked bacon lardons; 1 onion, finely chopped; 1 tbsp olive oil; 7 eggs; 50g mature cheddar, grated; 1 tbsp chopped parsley

Crisp pastry hiding bacon and whole eggs. Wonderful hot, or cold on a picnic.

Nut free

Time1 hr
LevelMedium
Costabout £0.85 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 slices

Ingredients

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320 gready rolled puff pastry sheets
200 gsmoked bacon lardons
1onionfinely chopped
1 tbspolive oil
7eggs
50 gmature cheddargrated
1 tbspchopped parsley

Method

1
Heat the oven to 200°C (180°C fan). Fry the lardons and onion in the oil for 8 minutes until golden. Cool a little.
8 min
2
Line a 20cm pie dish with one sheet of pastry, leaving the edges hanging over.
3
Spread the bacon and onion in the case and scatter over the cheese and parsley.
4
Make 6 hollows and crack in 6 eggs. Beat the last egg and spoon a little over each yolk to keep them from running.
5
Lay the second pastry sheet on top, press the edges and trim. Cut a small steam hole and brush with the beaten egg.
6
Bake for 35 minutes until deep golden. Cool for 10 minutes before slicing.
35 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.