bacon and egg breakfast pies

bacon and egg breakfast pies

breakfast bacon and egg pies

Over the last few weeks (and months) my imagination has been completely wrapped around pies. I have been working on a big project that involved developing recipes, writing, shooting and styling a series of savoury pies for an American magazine. Its my first featured article, its a USA publication, and I am ridiculously excited about this opportunity. I cant wait to share more, but this will have to wait until later in 2014 when the article gets published.

It occurred to me that a pie would be a perfect thing to have for breakfast. Provided it had bacon and egg in it, of course. 

An individual savoury pie is a self contained meal, so I have included a few other breakfast elements to go with the egg and bacon. Mushrooms, tomatoes and cheese. You can mix and match depending on your taste, adding whatever other flavours you like, or keeping it vegetarian. I sprinkled dried smoked chilli flakes in a couple, and scattered thyme here and there. I roasted a few vine cherry tomatoes with the pies to accompany the ones that didn’t have them baked in. The pies were crunchy, flaky, breakfasty and very delicious.

The main check point with this recipe is to pre-bake the pastry cases for 10 minutes so the puff pastry develops a base and sides to contain the filling. I like to use Woolworths all butter puff pastry. You score a rim around the side, which after the initial baking creates an inner cavity to put the ingredients in. I also placed the mushrooms and cheese in a basket like shape close to the rim to further assist in holding the egg as it is very shallow. You can use 1 – 2 slices of bacon per pie, and a slice of prosciutto would also work well – possibly more effectively to encase the eggs. I hope this all makes sense.

The pies would be perfect to take to a breakfast picnic or serve a lot of people at brunch. Im quite partial to bacon and egg at any time of the day, so I think they do well for lunch and supper too.

bacon and egg breakfast pies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 pies


  • 250g square of ready rolled puff pastry
  • 4 free-range eggs
  • 2 large brown mushrooms, sliced
  • 1/2 cup mature white cheddar, grated
  • 6 - 8 slices of streaky bacon
  • cherry tomatoes (optional)
  • Fresh thyme leaves to scatter
  • Dried smoked chilli flakes (optional)


  1. Pre heat the oven to 180C / 350 F
  2. Cut the puff pastry into 4 squares and place on a baking tray lined with baking paper.
  3. Score a 8-100mm rim inside the pastry, cutting about half way through the pastry and bake for 10 minutes until puffed up and just starting to turn golden brown.
  4. Fry the bacon a non-stick pan until crispy, drain and set aside.
  5. In the same pan fry the sliced mushroom in the bacon fat (yes it gives it more flavor), adding a splash of olive oil or a knob of butter if it gets too dry. Set aside.
  6. Remove to pies from the oven and push down the inner cavity part carefully so that you create a raised rim with the sides o f the pastry. Gently arrange a few fried mushrooms on the bottom and around the sides. Top with the grated cheese, and place the bacon around the edge. Break an egg into the middle of each pie, return to teh oven and bake for a further 10 - 15 minutes until the eggs are cooked.

And in other really exciting news, I heard on Monday that I had won Best South African Food Blog in the Fairlady Magazine 2013 Consumer Awards. This is the first time they have included the category of Food Blog into their awards – which were born out of their Consumer Test House (on the go since 1989). Fairlady  Magazine – an authority on consumer goods, thoroughly test all the products entered into the awards by a panel of judges, and the Food Blog category was judged in the same way. Its the first time a food blog award has been established in South Africa that doesn’t solely rely on a public voting mechanic to determine the finalists and or the winner. In my opinion, this is a totally flawed way to evaluate the quality of a blog and is more about a popularity contest with votes being drummed up on social media channels. I’m thrilled that Drizzle and Dip has been acknowledged with this prestigious accolade. Thank you Fairlady Magazine.

Readers can now vote for their favourite product and stand a chance of winning a R5000 hamper, and all the results of the awards are published in the November issue.

bacon and egg breakfast pies

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram

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41 Responses to bacon and egg breakfast pies

  1. Maria October 23, 2013 at 10:20 am #


  2. Kevin October 23, 2013 at 10:27 am #

    They look AMAZING!

    Definitely going to try these out… 😉

  3. Maria October 23, 2013 at 10:33 am #

    BIG FAT CONGRATULATIONS on your Blog Award!
    Best South African Food Blog in the Fairlady Magazine 2013 Consumer Awards.

  4. Sam October 23, 2013 at 11:10 am #

    Thanks Maria – I’m thrilled 🙂

  5. Maggie October 23, 2013 at 3:13 pm #

    Yummy YUMMY yummy, I love bacon and tomatoes and this looks like the perfect breakfast for this weekend. Congrats on your award!

  6. Sam October 23, 2013 at 3:14 pm #

    Thanks Maggie, and enjoy! 🙂

  7. Laura (Tutti Dolci) October 23, 2013 at 6:12 pm #

    Wonderful flaky pies and congratulations on your award!

  8. Sam October 23, 2013 at 7:19 pm #

    Thanks Laura x

  9. Ash-foodfashionparty October 23, 2013 at 9:19 pm #

    After pinning yesterday, came by to congratulate you.
    All the best. Love this.

  10. Shay October 23, 2013 at 10:24 pm #

    Yay… How exciting Sam! Congratulations on your award and future US publication! Maybe this can lead to visits over this way. 🙂
    That breakfast pie looks amazing! I love breakfast for dinner… so I’ll be making this very soon

  11. Brandon @ Kitchen Konfidence October 23, 2013 at 10:55 pm #

    Oh my, these look delicious.

  12. Sam October 24, 2013 at 9:20 am #

    Hello Shay, so lovely to hear from you as I don’t see you on Twitter these days. Yes, hopefully getting closer and closer to the US of A. Yippeee.
    Sam x

  13. Sam October 24, 2013 at 9:21 am #

    Thanks Ash 🙂

  14. Laura October 25, 2013 at 5:55 am #

    this is such a brilliant idea! They look amazing. Does the egg yolk stay soft or does it cook through?

  15. Sam October 25, 2013 at 6:47 am #

    Hi Laura, Unfortunately with baked eggs, in order to set the white the yolk goes hard too.

  16. Michelle October 25, 2013 at 10:50 am #

    Where can one get dried smoked chilli flakes in Cape Town?

  17. Cecile Hamel-Roy October 25, 2013 at 4:20 pm #

    I followed the link on Foodie Crush & I’m so glad I did…. these look fabulous !!
    Have you ever made Eggs in a Frame? If not – you just use a glass or a cookie cutter to make a round hole in the middle of a piece of buttered bread. Put the buttered bread, buttered side up, in a frying pan in which you’ve melted a bit of butter. Break an egg into the “hole” and cook until egg is almost set – then flip it over and cook on that side BUT just for a few seconds. I also fry the bread holes – yummy !!
    Gonna pin your wonderful recipe IMMEDIATELY !!

  18. Sue/the view from great island October 26, 2013 at 2:15 am #

    I made the Jerusalem version of these a while back and never thought to adapt the idea for a simple breakfast…this is brilliant!

  19. Gail October 26, 2013 at 11:55 am #

    Congratulations Sam on your blog award – very well deserved. Love reading your blog and I purchased your book through Kalahari, as I’m an ex South African living in Australia. Still getting through all the recipes, love it so far.

  20. Sam October 26, 2013 at 8:01 pm #

    Hi Cecile, what a lovely idea, thanks for sharing.

  21. Sam October 26, 2013 at 8:02 pm #

    Hi Michelle, I used to smoke them, but have seen than in Woolies.

  22. Sam October 26, 2013 at 8:03 pm #

    That us so lovely to hear Gail. Made my day.

  23. Sam October 26, 2013 at 8:04 pm #

    I must check out the Jerusalem version, recently bought the book.

  24. angela@spinachtiger October 27, 2013 at 9:43 pm #

    You made me want to eat breakfast all over again for every meal. Gorgeous.

  25. Lea Ann (Cooking On The Ranch) November 19, 2013 at 2:47 pm #

    Congratulations on your award! And congratulations on this beautiful recipe. I’ve only baked eggs once and didn’t have good results. Your photos have me inspired to try it again. Thanks for sharing.

  26. Sam November 19, 2013 at 5:31 pm #

    Thanks Lea Ann – just make sure you make a well in the middle to fill the eggs so they don’t spill out.

  27. stylencritics February 9, 2014 at 9:33 pm #

    So yummy!! Perfect for Sunday morning!!

  28. Randy F May 11, 2014 at 9:44 pm #

    Made these for Mother’s Day breakfast before church. What a hit! After the prebake and pat down of center section I added cooked bacon, shredded parm and fresh spinach for about 10 min more. Final bake was with egg, jack cheese, cherry tomato, and spices. Almost had to make more to keep the peace. Will be a regular from now on.

  29. Sam May 12, 2014 at 9:48 am #

    Hi Randy those sound so good. Glad to hear they were such a hit.

  30. Lucie September 18, 2014 at 8:17 am #

    They look amazing!! I’m going to try these out this weekend!
    Can you please tell you what you mean by score a 8-100mm rim in the pastry?
    I’m confused as how you make all the ingredients stay in side after baking the pastry?
    Thanks soo much!!

  31. Sam September 22, 2014 at 9:41 am #

    Hi Lucie, sorry for the late reply. By scoring the pastry you create a little ‘wall’ rim around the edges which holds all the fillings in. The sides puff up. Dont put any filling on this edge.

  32. markamsterdam February 14, 2015 at 3:52 am #


  33. Ilbret Adeh February 17, 2015 at 9:28 pm #

    These look incredible!! I’ll be trying this recipe out this weekend!!

  34. Lisa December 20, 2015 at 5:40 pm #

    These look so yummy!!! What does it mean to score the edge???

  35. Sam December 21, 2015 at 9:59 am #

    Hi Lisa, to score the edge means to cut lightly through the pastry – about half way down, and this creates a little border so when you add the filling, the middle part sort of sinks in bit. You are wanting to create a little wall in the puff pastry. you may need to press the inner square bit in after th initial baking


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