Bacon Egg Pie

Bacon Egg Pie

Recipe by Nicki Wickes for NZ Eggs
3.6 from 70 votes
Difficulty: Easy


Prep time


Cooking time


Serves 4 for


This open-faced bacon and egg pie is a stunner!  It’s packed full of protein from the eggs and bacon and completely satisfying with the inclusion of potatoes. Serves 4 for $19.87* 


  • 8 eggs

  • 350 g puff pastry (or 2 sheets of ready rolled puff pastry)

  • 300 g streaky bacon

  • 1/2 cup milk

  • 2 potatoes, cooked and thinly sliced

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper


  • Preheat the oven to 200°C fan bake and place an oven tray in to heat. Grease a 20x30cm oven dish.
  • Dust the bench with flour and roll the pastry to fit your dish. Press it into the dish so it comes up the sides.
  • Neatly line the pastry with 5-6 strips of bacon, then top with the thinly sliced potato.
  • In a mixing bowl, lightly whisk 4 of the eggs with the milk, salt and pepper. Pour the egg mixture evenly over the bacon and potato. Crack the remaining 4 eggs over the pie, breaking the yolks so they spread a little, and top with the remaining bacon.
  • Place your pie on the heated oven tray and bake until the pastry is golden and the egg is set – about 40 minutes.
  • Serve warm or at room temperature. It will keep in a covered container in the fridge for up to 3 days.


  • Buy bacon when it’s on special – and freeze it.
  • Look out for blocks of pastry in the supermarket as they are usually cheaper than ready-rolled.
  • Wanting to pack in some more veg? Take your pie to the next level by sprinkling a handful of baby spinach, half a finely chopped red onion, 150g of crumbled feta and 100g of finely chopped mushroom on top of the bacon layer.
  • This recipe includes eggs which are packed full of natural protein and essential nutrients for everyday health and wellness.
  • * Based on ingredient prices available at Countdown online on 26/9/23.
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