Bacon And Egg Pie

Bacon And Egg Pie

4 (31) | Rate this recipe

Select Below to Add Your Rating

Ideal for a Sunday brunch or perhaps a special Easter breakfast, this recipe is easy to prepare and packed with delicious flavour.

  • Recipe serves4 to 6
  • Preparation time20 minutes
  • Cooking time60 minutes


  • 30 ml oil
  • 200 g bacon, chopped
  • 1 onion, chopped
  • 400 g roll short crust pastry, thawed
  • 1 packet KNORR Three Cheese Sauce
  • 6 eggs
  • 250 ml cream
  • 400g roll puff pastry, thawed
  • 1 egg, beaten for brushing


  • Preheat oven to 210°C
  • In a pan heat the oil and fry the bacon and onion until bacon is cooked and onion is soft.
  • Lightly grease a large, deep pie dish.
  • Roll out the first roll of shortcrust pastry and line the pie dish.
  • Place a piece of greased kitchen paper over the pastry and fill with beans or rice.
  • Bake blind in a 210°C oven for 10 minutes.
  • Remove the paper and beans and bake for a further 10 minutes.
  • Allow to cool.
  • Arrange the bacon and onion over the cooled pastry.
  • In a bowl beat together the KNORR Three Cheese Sauce powder, eggs and cream.
  • Roll out the second roll of puff pastry and get it ready to put on top.
  • Pour the egg mixture over the bacon and top with the pastry.
  • Decorate with left-over pieces of pastry, and brush with extra beaten egg.
  • Bake for 15 to 18 minutes or until the top is golden brown. Serve.