This bacon and egg pie is an easy New Zealand-inspired breakfast casserole that has all the main breakfast ingredients – bacon, egg, cheese, and onion, wrapped in a puff pastry.
>> Check out these 26 Easy Breakfast Casserole Recipes.
We always make some version of breakfast casserole when everyone’s home and we’re having family breakfast. It’s a great way to cook quickly for a crowd. This bacon and egg pie is perfect for a quick make-ahead breakfast that everyone enjoys.
In the U.S., we don’t typically make breakfast pies with puff pastry, but I’m definitely a believer after making this pie. It’s so good with the flaky crust and the easy ingredients inside are moist and delicious.
Ingredients You’ll Need
- Bacon – Use a good quality bacon and cook it until crispy.
- Onion – I like to use sweet onions for this recipe because they are really great once they’re sauted – they turn a bit carmelized. Delicious. You can also use white or yellow onions.
- Eggs – Use large eggs
- Salt and ground black papper – for seasoning.
- Cheddar cheese – You can buy a bag of shredded cheddar or shred your own. I’m pretty partial to Tillamook medium cheddar. It melts really well.
- Puff pastry sheet – You just need one (10”x15”) sheet for this pie. If you want to double the recipe and make more servings, you can use a 9×13″ pan and then you’ll need 2 sheets of puff pastry.
How to Make Bacon Egg Pie
Preheat the oven to 400 degrees F (200C). Lightly grease a 9”x5” glass loaf pan.
Cook the bacon strips in a pan over medium high heat. You can also cook the onions in the bacon grease on the same pan until softened. I just cook them together because it’s faster and I always prefer fast. Put them on a plate to the side until you’re ready to incorporate them.
In a bowl, whisk the egg, salt, and pepper together. It’s fun to note that in New Zealand they often make this pie with hard boiled eggs inside. I personally like them scrambled. Then all the ingredients cook together.
Roll out the puff pastry so it’s flat on a surface. Poke some holes in it with a fork so it can vent while cooking.
Then cut about 1/4 of the pastry sheet off the end. Place the longer piece in the glass dish and press the ends up the sides of the dish.
Pour in the eggs. Top with the onions, bacon strips, and shredded cheese. There’s no need to crumble up the bacon, just place it over the top.
Place the small piece of puff pastry across the top and secure it to the outer piece around the edges by pinching it together with your fingers. It doesn’t have to be perfect! I’m really not a perfectionist and if it can be done quickly, I don’t really care what it looks like.
You don’t need to make a beautiful pie if you don’t have the time and/or patience, like me. Just scrunch together the pieces so they stay together.
Bake for 30-35 minutes, until the crust no longer looks doughy and it’s golden brown. It always takes about 5 more minutes than I expect to get fully cooked once it starts to look brown, so be sure not to take it out too soon.
Frequently Asked Questions
Where is Bacon & Egg Pie From?
Although the bacon and egg casserole idea is not unique to any one country, this pie form is most typically found in New Zealand, Canada and Australia.
Is Flaky Pastry the Same as Puff Pastry?
Puff pastry is light, flaky and tender. It is made by mixing flour, salt, a little fat and water to form a dough. Flake pastry is made in the same way, but has less layers and is quicker to make. It’s not as thick and won’t have the same texture as puff pastry.
Can I Freeze Bacon & Egg Pie?
Yes, you can freeze this pie after it is baked and fully cooled. If you happen to have left overs from the pie, package them up well in plastic wrap or tin foil and put it in the freezer. It’ll last for 2-3 months. You can also freeze a whole baked pie to use later, which is a great way to get a head start on breakfast plans.
To reheat a frozen pie, remove it from the wrapping and place it back into the loaf pan. Heat on 400 degrees F for 20-30 minutes, until warmed through.
Can This Pie Be Made Ahead?
You can definitely make this pie ahead of time. You can get it all ready to go into the oven and reserve it in the refrigerator for up to one day prior to cooking.
If you want to cook it ahead, you will need to completely cool it before putting it in the refrigerator. It will keep well in the refrigerator for 5-6 days.
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Bacon and Egg Pie: Easy Breakfast Casserole
- 4 strips bacon cooked
- 1/2 onion chopped
- 4 large eggs
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup cheddar cheese shredded
- 1 12 oz puff pastry sheet 10”x15”
- Preheat the oven to 400 degrees F. Lightly grease a 9”x5” glass dish.
- Cook the bacon strips in a pan over medium high heat. Remove to a plate. Cook the onions in the bacon grease until softened. Remove to the plate.
- Roll out the puff pastry so it’s flat on a surface. Poke some holes in it with a fork so it can vent while cooking. Cut 1/4 of the pastry sheet off the end. Place the longer piece in the glass dish and press the ends up the sides of the dish.
- Pour in the eggs. Top with the onions, bacon, and shredded cheese.
- Place the small piece of puff pastry across the top and secure it to the outer piece around the edges by pinching it together with your fingers. It doesn’t have to be perfect!
- Bake for 30-35 minutes, until the crust no longer looks doughy and is golden brown.
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.