- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- High in protein
- No added sugar
Need an easy brunch or picnic-ready dish? Try these mini bacon and egg pies – they’re easy to make and full of flavour.
- Makes12
- Cook time40 minutes
- Prep time15 minutes
Ingredients
- 250g shortcut bacon rashers, thinly sliced
- 5 Coles Australian Free Range eggs
- 1 cup (240g) sour cream
- 1/4 cup finely chopped chives
- 3 sheets frozen puff pastry, just thawed
- 2/3 cup (80g) grated tasty cheese
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease 12-holes of a 1/3 cup (80ml) muffin pan.
Step 2
Heat a lightly oiled medium frying pan over medium heat. Cook bacon, stirring occasionally, for 8-10 mins or until crisp. Transfer to a plate lined with paper towel.
Step 3
Whisk eggs, sour cream and three-quarters of the chives in a large jug. Season.
Step 4
Use a 10cm round pastry cutter to cut 12 discs from the pastry. Gently press into each hole of the muffin pan. Divide the bacon and cheese among pastry cases. Pour the egg mixture evenly among pans.
Step 5
Bake for 25-30 mins or until the tops are golden and the pastry is cooked. Set aside for 5 mins to cool. Sprinkle with remaining chives to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Leftover mini bacon and egg pies can be stored in airtight containers in the fridge for up to 3 days. They can be reheated in the oven or air fryer until warmed through, or they can be served cold. The pies can also be frozen in airtight containers for up to 3 months. Thaw in the fridge before reheating.
Pie tip: Pies will puff up while cooking then deflate once removed from the oven.
Bacon and egg pies recipe
Whether it’s for brekkie on the go, brunch, picnics, lunch or a light dinner, bacon and egg pies are easy, tasty bites. Encased in golden pastry, the creamy egg filling is made even more delicious thanks to smoky bacon and tasty cheese.
Tips for making the best egg and bacon pies
Egg and bacon pies with puff pastry are super easy to make. Using frozen puff pastry not only saves you time, it also means you can make these tasty pies whenever the craving hits. Just be sure to allow plenty of time for the frozen pastry to thaw out before using it. Place the sheets in the fridge to thaw for a few hours so they stay chilled until you’re ready to use them. This prevents the pastry sheets from getting too soft, which makes them harder to work with. When it comes to the filling, choose free-range eggs if possible, and go for middle bacon rashers, which have less fat and plenty of flavour.
Assembling mini bacon and egg pies
To ensure the pastry doesn’t collapse when you pour the filling in, press the puff pastry into the muffin pan so it sticks to the base. Place the cheese and cooked bacon into the pastry cases first before pouring the egg and sour cream mixture. Bake for 25-30 minutes or until the tops of the pies are golden and the pastry is cooked. Allow them to rest for approximately 5 minutes before serving.
Love this recipe?
Why not try making a bigger version of this recipe and cut it to serve – check out our egg and bacon tart to see how it’s done. For more bite-size bacon-and-egg snacks minus the pastry, try our bacon and egg breakfast muffins, and for a picnic-worthy dish, give this tasty egg and bacon loaf a go.
FAQs
Bacon and egg pies
- Makes12
- Cook time40 minutes
- Prep time15 minutes
Ingredients
- 250g shortcut bacon rashers, thinly sliced
- 5 Coles Australian Free Range eggs
- 1 cup (240g) sour cream
- 1/4 cup finely chopped chives
- 3 sheets frozen puff pastry, just thawed
- 2/3 cup (80g) grated tasty cheese
Description
Need an easy brunch or picnic-ready dish? Try these mini bacon and egg pies – they’re easy to make and full of flavour.
Method
Step 1
Preheat oven to 200°C. Grease 12-holes of a 1/3 cup (80ml) muffin pan.
Step 2
Heat a lightly oiled medium frying pan over medium heat. Cook bacon, stirring occasionally, for 8-10 mins or until crisp. Transfer to a plate lined with paper towel.
Step 3
Whisk eggs, sour cream and three-quarters of the chives in a large jug. Season.
Step 4
Use a 10cm round pastry cutter to cut 12 discs from the pastry. Gently press into each hole of the muffin pan. Divide the bacon and cheese among pastry cases. Pour the egg mixture evenly among pans.
Step 5
Bake for 25-30 mins or until the tops are golden and the pastry is cooked. Set aside for 5 mins to cool. Sprinkle with remaining chives to serve.