Big Bacon Egg Pie Recipes

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OLD FASHIONED BACON AND EGG PIE



Old fashioned bacon and egg pie image

This is a recipe that has stood the test of time. An old fashioned bacon and egg pie as made by my Granny. A light as a feather shortcrust pastry, packed full of tasty bacon and whole eggs, baked in a creamy egg custard filling. Hand on heart, this is the best bacon and egg pie you will ever eat!

Provided by Veronica

Categories     Baking     Lunch

Number Of Ingredients 11

2 cups (280g) Plain Flour
4.5 ounce (125g) Butter (cubed)
2 large Egg Yolks
½ teaspoon salt
4 tablespoons (60 ml) Ice Cold Water
4¼ ounce (125g) Streaky Bacon
6 large Eggs (don't break the yolks)
2 large Eggs (beaten)
¼ cups (60 ml) Pouring Cream
1 cup (240 ml) Milk
Salt and pepper to taste

Steps:

  • Place the Flour, Butter and Salt into a mixing bowl
  • Rub lightly with the fingertips until the mixture resembles fine breadcrumbs
  • Add the egg yolks and most of the cold water
  • Stir this through the flour with a knife until it comes together in lumps.
  • Now press together until it just comes away from the sides of the bowl and form it into a ball.
  • Flatten the ball of dough, wrap it in clingfilm and allow it to rest in the fridge for at least half an hour.
  • Preheat oven to 180°C / 375°F
  • Fry the bacon until most of the fat has been cooked out and the bacon is almost crispy. Drain on paper towel and allow to cool.
  • Roll ⅔ of the pastry to about ¼ inch thickness and line your pie dish. Let it overlap the edges slightly.
  • Layer the bacon on the bottom of the lined pie dish
  • Break each of the 6 eggs on top of the bacon at roughly evenly spaced intervals.
  • Mix the remaining 2 eggs with the cream and milk, season with salt and pepper (optional)
  • Pour the egg mix slowly over the bacon and eggs in the pie dish allowing it to fill any gaps.
  • Roll the remaining ⅓ of the pastry into a circle and place it on top of the pie.
  • Crimp the edges of the pie to seal and cut off any excess pastry. You could use the trimming to cut leaf shapes to decorate the top of the pie.
  • Pick holes on the top of the pastry with a fork to allow steam to escape whilst cooking and then brush with a little beaten egg and milk to glaze.
  • Place in the oven and bake for approximately 35 minutes until golden brown.
  • Remove from the oven. You can eat this either hot or cold.

Nutrition Facts : Calories 333 kcal, Carbohydrate 17.6 g, Protein 15.2 g, Fat 22.1 g, SaturatedFat 10 g, Cholesterol 207 mg, Sodium 697 mg, Fiber 0.6 g, Sugar 1.3 g, ServingSize 1 serving

BIG BACON & EGG PIE



Big bacon & egg pie image

Not sure what to make your buffet centrepiece? This robust shortcrust bake with sweet peppers and breakfast favourites should do the trick

Provided by Sarah Cook

Categories     Buffet, Main course

Time 1h10m

Yield Cuts into 15 squares

Number Of Ingredients 11

1 ¼kg shortcrust pastry
a little plain flour , for dusting
1 egg , beaten
1 tbsp sesame seed
1 tbsp sunflower oil
12 rashers thick-cut smoked back bacon , diced
4 onions , diced
¼ tsp ground mace (see 'Try', below)
2 x 290g jars whole roasted peppers in brine (we used Gaea)
large bunch parsley , finely chopped
10 large eggs - fresh as you can get

Steps:

  • To make the filling, heat the oil in a large non-stick frying pan. Add the bacon, turn the heat to low and gently cook to melt out some of the fat, then turn up the heat to brown a little. Remove with a slotted spoon to a plate and set aside. Add the onions and mace to the pan, and gently cook until softened. Set aside to cool.
  • Line the base of a 20 x 30cm tin with baking parchment, then add 3 long, thick strips to run across the tin, with overhang to help you lift out the pie. Roll out 750g of the pastry on a lightly floured surface until it's big enough to line the base and sides of the tin.
  • Put a baking sheet in the oven and heat to 200C/180C fan/gas 6. Spread the onions onto the base of the pie. Open out each pepper like a book, scrape out any seeds, then layer over the onions to cover. Scatter over the bacon, followed by the parsley. Evenly crack over the eggs, and season all over.
  • Roll out the remaining pastry to cover, pinch and trim the edges to seal, and brush with beaten egg. Scatter with sesame seeds. Sit on top of the baking sheet and bake for 30-40 mins until golden and crisp. Cool at room temperature, then store in the fridge for up to a day. Bring just back to room temp before serving in squares.

Nutrition Facts : Calories 510 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.9 milligram of sodium

EGG AND BACON PIE



Egg and bacon pie image

Egg and bacon is a match made in heaven. This pie from The Hairy Bikers is quick, easy and delicious served warm or cold.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4

Number Of Ingredients 9

1 tbsp sunflower oil
8-10 rashers smoked streaky bacon
9 free-range eggs
4 tbsp whole milk
salt and freshly ground black pepper
300g/10½oz plain flour, plus extra for dusting
good pinch of sea salt
175g/6oz chilled butter, diced
1 free-range egg

Steps:

  • To make the filling, heat the oil in a large non-stick frying pan.
  • Cut the bacon rashers in half and fry over a medium heat for 4-5 minutes until the fat is golden and crisp, turning them once.
  • Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5.
  • For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.
  • Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball.
  • Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half.
  • Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge.
  • Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers.
  • Beat the remaining eggs with the milk and plenty of salt and pepper.
  • Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2-3 tablespoons of the mixture in the bowl for glazing the top of the pie.
  • Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling.
  • Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.
  • Bake the pie on the preheated baking tray for 45-55 minutes until golden-brown and cooked through.
  • Test by piercing the centre with a sharp knife - the filling should be just set. If it's still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving.

FAMOUS NEW ZEALAND BACON & EGG PIE



Famous New Zealand Bacon & Egg Pie image

This is my mum's, so the BEST pie ever! It is fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.

Provided by Perfect Pixie

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

2 sheets puff pastry
6 -8 slices cooked bacon (fried or grilled)
8 eggs (reserve one yolk for brushing pastry)
4 teaspoons milk or 4 teaspoons double cream
1 onion (not too big)
parsley

Steps:

  • leave the pastry out for 20 minutes at least to stop it from tearing when using.
  • Cut the rinds of the bacon and chop bacon.
  • Whisk eggs putting one yolk to the side.
  • Whisk in the milk or cream.
  • Chop onion.
  • Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
  • Prick the base with a fork.
  • Sprinkle the onion all over the base.
  • Chop the parsley (one whole packet).
  • Mix the parsley and bacon in with the egg mixture.
  • Pour into the dish.
  • Cover with other sheet of pastry and crimp together and cut of any excess pastry.
  • Decorate the top if you want.
  • Cook for 25 minutes and check its not burning.
  • If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.

CLASSIC BACON & EGG PIE



Classic Bacon & Egg Pie image

Delicious, irresistible, and a Kiwi favourite since... well forever! These pies are great value, they can feed a crowd and can be enjoyed at home or work for lunch or dinner, at concerts and festivals, picnics, at the beach, boating... wherever. Nothing beats the taste of a classic kiwi bacon and egg pie!

Provided by NZEggs

Categories     Lunch     Dinner

Time 50m

Number Of Ingredients 6

400 g block (or 6 sheets) of store bought 'puff' pastry
8 large eggs
1/2 cup bacon, chopped
1 Spring onion, chopped
1 Egg yolk, beaten with a tablespoon of water
Salt and pepper - to taste

Steps:

  • Bacon & Egg Pie is so easy to make and a real kiwi classic enjoyed by generations. They are always popular and great for lunches, brunches, dinner or a picnic.
  • You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish.
  • Preheat oven to 200°C.
  • Roll out two thirds of the pastry on a floury bench to line the base and sides of a shallow lightly greased 23cm pie tin OR if using ready rolled pastry sheets, place the sheets to line the base and sides of pie pan or tin evenly.
  • Scatter over the spring onion and half of the bacon, break in the eggs and season, then scatter over the remaining bacon.
  • Roll out the remaining pastry to make a lid and place on the top. If using sheets, laythe sheets evenly across the top of the pie dish.
  • Crimp the edges of the pastry together with your fingers and trim off any excess.
  • Use the trimmings to decorate the top of the pie if you wish (attach with a dab of egg wash).
  • Cut four small vents in the pastry lid with a sharp knife.
  • Brush the top with the beaten egg mix and bake for 35 - 40 minutes until golden brown and crispy on the top.
  • Serve the pie warm or cold, along with a favourite chutney of your choice.

Nutrition Facts :

BACON AND EGG PIE



Bacon and Egg Pie image

This is a creamy version of a frittata, featuring yellow pepper, mushrooms, and creamy goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

Unsalted butter, for pie plate
1/2 pound thick-sliced bacon
1/4 pound small mushrooms, quartered
1 red, yellow, or orange bell pepper, diced
3 ounces soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves
5 large eggs
1 1/2 cups heavy cream
Coarse salt and freshly ground pepper

Steps:

  • Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.
  • Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.
  • Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.

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