Mini Bacon & Egg Pies

Flaky puff pastry filled with crispy bacon, cheddar, spring onion and a whole egg, baked until beautifully golden. These individual bacon and egg pies make an easy, generous breakfast or relaxed weekend brunch.

Weekend breakfasts do not need to be complicated to feel a little special. These little bacon and egg pies have everything I want in a lazy brunch: crisp, flaky pastry, salty bacon, melted cheddar and a whole baked egg tucked inside.

The spring onion is a small addition, but an important one. Its fresh flavour cuts through the richness of the bacon and cheese and brings the whole filling into balance. Leaving the pastry corners untrimmed gives each pie its wonderfully rustic edges, with plenty of golden, flaky pastry to pull apart as you eat.

One pie makes a beautifully satisfying serving, preferably while it is still warm from the oven and breakfast is allowed to linger a little longer.

Prep: 10 min · Cook: 30 min · Serves: 4 · Cuisine: Australian · Category: Brunch

Ingredients

Mini Bacon & Egg Pies

• 2 sheets frozen puff pastry, just thawed
• 150 g bacon pieces
• 1 small spring onion, finely sliced
• ½ cup grated cheddar cheese, or to taste
• 4 eggs
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 egg, lightly beaten, for egg wash

Method

1. Preheat the oven to 200°C fan forced. Lightly grease four individual pie ramekins.
2. Add the bacon pieces to a frying pan over medium heat and cook until crisp. Remove from the heat and set aside.
3. Cut each sheet of puff pastry into four equal squares. You will have eight squares in total, two for each pie.
4. Press one pastry square gently into each ramekin, allowing the corners to extend naturally beyond the edge of the dish.
5. Divide the grated cheddar between the four pastry cases. Scatter over the sliced spring onion and crispy bacon, then season lightly with salt and freshly ground black pepper.
6. Crack one whole egg into the centre of each pie.
7. Place a second pastry square over each pie, turning it slightly so that its corners sit between the corners of the bottom pastry square rather than directly above them.
8. Gently pinch the two pastry layers together around the rim, then crimp with a fork to seal. Leave the excess pastry and corners untrimmed.
9. Brush the pastry generously with egg wash.
10. Bake for 30 minutes, or until the pastry is deeply golden, puffed and flaky and the egg is cooked through.
11. Serve warm, straight from the ramekins.

Serving Suggestion

For a slow weekend brunch, serve these pies alongside a pot of Smoky Bacon Baked Beans and a little fresh fruit. If you are feeding a bigger table, they sit beautifully next to a Spinach, Feta & Spring Onion Croissant Bake, and a plate of Soft Strawberry & Coconut Muffins brings something gently sweet to finish.

Storage Notes

Allow leftover pies to cool before covering and refrigerating. Reheat in the oven or air fryer until hot through so the puff pastry becomes crisp again.

Notes

Cook the bacon until nicely crisp before assembling the pies. It gives the filling better texture and keeps unnecessary moisture away from the pastry.

The cheese is entirely yours to adjust. Half a cup gives a gentle, melty layer beneath the egg, but you can add a little more for a richer pie or use less if you prefer the bacon and egg to lead.

Diced ham works beautifully in place of the bacon. There is no need to cook it first, so simply skip step 2 and scatter the ham straight into the pastry cases.

For a lactose free version, use a lactose free cheddar. It melts just as well and the pies lose none of their comfort.

Go gently with the added salt. Bacon and cheddar already bring plenty of seasoning, while freshly ground black pepper can be added more generously.

Let the puff pastry thaw only until it is pliable enough to work with. Pastry that becomes very warm and soft will not puff as beautifully in the oven.

The Grace Table Tip

Don’t trim away those overhanging pastry corners. Alternating the top and bottom pastry squares creates extra exposed edges that become wonderfully crisp and flaky in the oven, and saves the fuss of cutting pastry circles to fit the ramekins.

Best served warm while the pastry is at its crispest, though they reheat beautifully for an easy breakfast the next day.