Bacon and Egg Pie
An easy pork built around shortcrust pastry, streaky bacon and dried mixed herbs — roughly 65 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 200 C (180 C fan) and lightly grease a 20 cm pie dish or tin.
- Roll out just over half the pastry on a floured surface and use it to line the base and sides of the dish, leaving a little overhang.
- Fry the streaky bacon in a dry pan over medium heat until lightly cooked but not crisp, then drain on kitchen paper and scatter it over the pastry base.
- Crack four of the eggs over the bacon, spacing them out, then beat the remaining two eggs with the milk, mixed herbs, salt and pepper and pour this over the whole eggs.
- Roll out the remaining pastry for a lid, brush the rim of the base with water, lay the lid on top, press the edges to seal and trim away the excess.
- Brush the top with beaten egg, cut two small steam vents in the centre, and bake for 40 to 45 minutes until the pastry is deep golden and the filling is fully set with no runny egg.
- Allow the pie to rest for at least 15 minutes so the filling firms up, then serve warm or cold cut into wedges.
You'll use: Oven · Frying pan / skillet · Pan · Steamer
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Bacon and Egg Pie take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Bacon and Egg Pie is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Bacon&egg pie.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.