3 Ingredient Egg & Bacon Pies

The easiest and BEST 3 ingredient egg and bacon pies ever... pop them into the oven for a delicious breakfast. They're also freezer-friendly!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Author: Bake Play Smile


  • 4 sheets shortcrust pastry or puff pastry, defrosted
  • 12 eggs
  • 6 rashers bacon I like to use streaky bacon


  • Preheat oven to 200 degrees celsius (fan-forced).
  • Grease a 12-hole muffin tray and set aside.
  • Cut approximately 2cm off the edges of each pastry sheet (to make them slightly smaller).
  • Then slice each pastry sheet into 4 equal sized squares.
  • Press one pastry square into a muffin hole, prick the bottom of the pastry several times with a fork.
  • Repeat with the remaining pastry squares until all of the holes have been filled.
  • Cut 4 of the bacon rashers into small pieces and fry in a pan until cooked.
  • Divide the bacon between each of the pastry holes.
  • Crack an egg into each pastry hole (on top of the bacon). Please note that depending on the size of your eggs, you may need to leave a little bit of the egg white out so that it doesn't overflow.
  • Cut the remaining bacon (uncooked) into small strips and lay over the top of the egg.
  • Cook for 10 minutes then reduce the oven temperature to 180 degrees celsius (to stop over-browning) and cook for another 10 minutes or until the pastry is cooked through.