Easy Bacon and Egg Pie is a hearty, flavorful breakfast or brunch dish that feels special without fuss. It’s perfect for family mornings or to impress holiday guests.

A slice of this Bacon and Egg Pie alongside a grilled sausage, fresh fruit and a glass of juice makes a satisfying breakfast or brunch. It’s easy to prepare and feeds a crowd.

We tend to reserve larger breakfasts for weekends or special occasions. When I serve brunch, I like to set everything on the table so everyone can help themselves. I cut and arrange dishes ahead of time so guests can start eating as soon as they sit down.

Brunch is one of the few meals when we all sit together, often outdoors, and enjoy a relaxed meal. With everyone’s different schedules, it’s a treat to have everyone together.

If time allows, I often prepare the pie through the early steps the night before. In the morning I finish the final steps and bake the pie, so a delicious breakfast is ready in under an hour.

If you can’t find KNORR 4 Cheese Sauce, use a similar dry cheese sauce mix.

Easy Bacon And Egg Pie

Linda Nortje

Easy Bacon and Egg Pie combines bacon, creamy egg filling and a flaky pastry top for a comforting breakfast or brunch. Simple to assemble and great for serving a family.

Course Breakfast

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Servings 6 People

Ingredients

• 2 TB Vegetable Oil
• 250 g Bacon, chopped (about 8 oz)
• 1 Onion, chopped
• 1 roll Frozen Shortcrust Pastry, defrosted
• 1 packet KNORR 4 Cheese Sauce (dry mix) or similar
• 7 Eggs, divided
• 1 cup Fresh Cream (double or whipping cream)
• 1 roll Frozen Puff Pastry, defrosted

Instructions

1. Preheat the oven to 200°C (400°F). Spray a deep pie dish with cooking oil.
2. Heat the vegetable oil in a pan and stir-fry the chopped bacon and onion until cooked. Remove from heat and set aside.
3. Unroll the shortcrust pastry and line the prepared pie dish, pressing it into the bottom and sides. Trim any excess, then prick the pastry base a few times with a fork. Cover the pastry with baking paper and fill with baking beans. Blind bake for 10 minutes, remove the beans and paper, then bake for another 10 minutes. Remove and let the crust cool slightly.
4. Spread the bacon and onion mixture evenly across the bottom of the baked crust.
5. In a bowl, combine the dry cheese sauce powder with 6 of the eggs and the cream. Whisk until smooth, then pour the mixture over the bacon layer.
6. Cut a round of puff pastry to fit the top of the pie dish. Place it over the egg filling and gently tuck the edges to seal.
7. Lightly beat the remaining egg and brush it over the puff pastry. Bake the pie for 40–45 minutes, or until a tester inserted in the center comes out clean.

Serve the pie immediately while warm.

LINDA

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Nutrition value, where given, is not always accurate. Please also check your ingredient labels.