Easy Bacon and Egg Pie Recipe – Perfect for Picnics & Lunches

We went to the Midge Marsden concert last Friday evening, part of Auckland Council’s Music in Parks series. Free concerts in local parks—very cool! We packed a blanket, some cushions, and of course, a good picnic dinner.

For me, Bacon & Egg Pie is ideal for a picnic. It’s easy to make, fills everyone up, and doesn’t need any fancy serving. Just slice it up, pack it in a container, and you’re sorted.

How it Worked?

It’s a simple recipe—flaky pastry, smoky bacon, and eggs baked right in. I like to throw in some mozzarella for a little extra flavour and a splash of cream to keep the filling nice and soft. It also tastes just as good cold, so it’s perfect for a picnic. I thought I had added peas for a bit of green, but when I went to cut the pie for the concert, I realised the peas had never made it in. Turns out, they were still in the fridge, slowly defrosting, —and ready to live another day!

This recipe makes enough to feed a crowd, so for just the three of us—John, Basker, and me—I made half the quantity, and it worked out just fine. Just keep an eye on the cooking time and check it a bit more often. Quantities for a half recipe are below.

For the concert, I packed it up in a food container, grabbed some napkins, and we were ready to go. No need for plates or cutlery, just easy, tasty food to enjoy while listening to some great music.

If you’re heading to one of Auckland’s Music in Parks events, I’d recommend:
✔ A blanket and cushions
✔ A decent picnic dinner (this pie does the job!)
✔ Something sweet for after– I made some whopping huge muffins. Get the recipe: Cinnamon and Walnut Muffins.

There’s nothing better than good food, good music, and a relaxed summer evening outdoors. If you haven’t been to one yet, give it a go. Just don’t forget the pie!

Recipe Card

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★🥓🥚🥧💛🍴🥧🥚🥓★

Easy Bacon and Egg Pie

• Servings: 6-8
• Prep Time: 15mins
• Cook Time: 50mins
• Difficulty: easy
• Rating: ★★★★★
• Print

A hearty, no-fuss bacon and egg pie that’s perfect for picnics, family meals, or just when you need some good comfort food.

𝗧𝗶𝗽: If you like a bit of extra flavour, try adding a sprinkle of fresh herbs or a spoonful of tomato relish before baking. It makes all the difference!
Recipe Credit: Recipe by Sarah Tuck, from Issue #113

Ingredients

• 750 grams puff pastry
• 1 tablespoon olive oil
• 2 large brown onions, thinly sliced
• 2 cloves garlic, crushed
• 350 grams middle bacon, chopped into bite-sized pieces
• 1 cup grated mozzarella
• 3 large eggs
• ¼ cup cream
• 1 tablespoon grain mustard
• 1½ cups frozen peas, thawed
• 8 large eggs
• Sea salt and black pepper, to taste
• 1 egg yolk mixed with 1 tablespoon cream (for egg wash)

Directions

1. Get the Oven Ready: Preheat your oven to 180°C (regular bake). Lightly grease a 32cm baking dish to stop anything from sticking.
2. Sauté the Onions and Bacon: Heat the olive oil in a frying pan over medium heat. Add the onions and garlic with a pinch of salt, letting them soften for about 10 minutes. Turn up the heat, throw in the bacon, and cook for another 5 minutes until slightly crispy. Set aside to cool.
3. Roll Out the Pastry: Roll out about 500g of the pastry to fit your baking dish, making sure it comes up the sides a little. No need to be too precise—it’s a rustic pie!
4. Assemble the Layers: Sprinkle the mozzarella over the pastry base, then spread the cooled bacon and onion mixture evenly over the top.
5. Whisk and Pour: In a small bowl, whisk together 3 eggs, cream, mustard, and peas. Add a pinch of salt and pepper, then pour it gently over the filling.
6. Crack in the Eggs: Use a spoon to make 8 small hollows in the mixture and crack an egg into each one—this gives those nice, whole yolks when you slice into the pie.
7. Top It Off: Roll out the remaining pastry and cut it into 10 strips. Arrange them in a criss-cross lattice pattern over the top. Brush with the egg wash to get that lovely golden finish.
8. Bake to Perfection: Pop the pie into the lower half of the oven and bake for about 50 minutes, or until it’s beautifully golden and the filling is firm. If it starts browning too quickly, cover loosely with foil.
9. Cool & Enjoy: Let it rest for a few minutes before slicing.

It’s just as delicious warm as it is at room temperature—perfect for a picnic or easy lunch!

Nutrition

Per Serving: 420 calories; 26 g fat; 32 g carbohydrates; 18 g protein; 3 g sugar.

📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet