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Mini Bacon and Egg Pies

WRITER BYCassie
POSTEDOctober 14, 2021
JUMP TO RECIPE

These mini bacon and egg pies are great for an on-the-go breakfast or an easy appetiser when entertaining. Made from simple everyday ingredients including frozen puff pastry, you'll love how quick and easy they are to throw together.

mini bacon and egg pies on a plate.

Looking for a simple breakfast you can grab and go on the way to work? You have to try these Mini Bacon and Egg Pies!

They're so quick and easy to pull together and are made from simple, everyday ingredients most of us already have on hand.

They freeze well too, so feel free to make a double or triple batch and stash some away for busy days. You won't regret it.

mini quiches on a wooden board.

INGREDIENTS

bacon egg pie ingredients on a wooden board.

Here's what you'll need to make these mini bacon and egg quiches (measurements listed in the full recipe at the bottom of this page)...

  • Frozen Puff Pastry Sheet
  • Olive Oil
  • Onion
  • Bacon
  • Eggs
  • Heavy Cream / Cooking Cream
  • Cheddar Cheese
  • Salt and Pepper

INSTRUCTIONS

Preheat the oven to 180C / 350F.

Heat oil in a frying pan on medium heat, then fry bacon and onion until the onion is softened and the bacon is cooked. Remove from heat.

bacon and onion being fried in a frying pan.

Whisk eggs, cream, salt and pepper together in a bowl until well combined.

egg and cream mixed together in a glass bowl.

Cut the puff pastry sheet into 9 even squares. Press each square of puff pastry into a seperate hole in the prepared muffin pan, letting the corners of the pastry point up.

puff pastry pieces in a muffin tray.

Divide the cooked bacon and onion evenly across the pastry cases, then sprinkle cheese evenly on top. Pour the egg mixture evenly in over top. Be careful not to overfill the cups.

step by step photos of how mini bacon egg pies come together.

Place the tray into the oven and bake for 12-15 minutes, or until the quiche is cooked through and golden brown. The filling will puff up as it cooks, and this is ok!

egg and bacon mini pies in a muffin tray.

Allow the quiches to cool for a few minutes in the muffin tray, then move to a wire rack to cool completely.

TOP TIPS

  • Be careful not to overfill your cups when pouring the egg mixture in. You'll have *just* enough for 9 quiches with the recipe as is. If all else fails, mix one more egg and a dash of cream together and use that to fill what you have remaining.
  • Feel free to add in some veggies if you'd like - tomato or capsicum / bell pepper would go well.
  • Feel free to double or triple this recipe for a larger crowd.
  • Great served warm or cold.  
  • Quiche reheats well, so if you want to make a batch at the start of the week and portion out for a few lunches that'll be great.  Just store in an airtight container.  You can also freeze this way.
mini bacon and egg pie on a plate.

MORE EGG RECIPES

  • Vegetarian Quiche
  • Bacon and Egg Pie
  • Impossible Quiche
  • Mini Vegetarian Quiches

If you’ve tried this recipe, I’d love to hear how you enjoyed it! Pop a comment and a star rating below! 

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RECIPE

Mini Bacon and Egg Pies

Mini Bacon and Egg Pies

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

These mini bacon and egg pies are great for an on-the-go breakfast or an easy appetiser when entertaining. Made from simple everyday ingredients including frozen puff pastry, you'll love how quick and easy they are to throw together.

0 Stars (10 Reviews)

servings

9

Scale

Ingredients

Instructions

1

Preheat the oven to 180C / 350F.

2

Heat oil in a frying pan on medium heat, then fry bacon and onion until the onion is softened and the bacon is cooked. Remove from heat.

3

Whisk eggs, cream, salt and pepper together in a bowl until well combined.

4

Cut the puff pastry sheet into 9 even squares. Press each square of puff pastry into a seperate hole in the prepared muffin pan, letting the corners of the pastry point up.

5

Divide the cooked bacon and onion evenly across the pastry cases, then sprinkle cheese evenly on top.

6

Pour the egg mixture evenly in over top. Be careful not to overfill the cups.

7

Place the tray into the oven and bake for 12-15 minutes, or until the quiche is cooked through and golden brown. The filling will puff up as it cooks, and this is ok!

8

Allow the quiches to cool for a few minutes in the muffin tray, then move to a wire rack to cool completely.

Notes
  • If you're more of a visual person, there are step by step photo instructions featured in the post above.
  • Be careful not to overfill your cups when pouring the egg mixture in. You'll have *just* enough for 9 quiches with the recipe as is. If all else fails, mix one more egg and a dash of cream together and use that to fill what you have remaining.
  • Feel free to add in some veggies if you'd like - tomato or capsicum / bell pepper would go well.
  • Feel free to double or triple this recipe for a larger crowd.
  • Great served warm or cold.  
  • Quiche reheats well, so if you want to make a batch at the start of the week and portion out for a few lunches that'll be great.  Just store in an airtight container.  You can also freeze this way.

Did you make this? Tell us about it!

Nutrition Facts

Servings:9
Serving Size:1

Amount Per Serving:

calories

146kcal

carbohydrates

3g

protein

5g

fat

13g

saturated fat

6g

polyunsaturated fat

6g

cholesterol

109mg

sodium

140mg

sugar

1g

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Cook It Real Good focuses on making the most of simple ingredients. Learn to cook fast, easy meals that don't sacrifice taste. Oh and the less washing up, the better!

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