Very yummy cold too.

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Ingredients (serves 1)

  • 2 sheets Puff pastry
  • 6 Eggs
  • 500g Bacon
  • 1 Brown onion
  • 1 tin Evaporated Milk
  • 1 cup Grated cheese
  • as many Veggies as you prefer

Method

  1. Preheat oven to 180 degrees. Spray a baking tray with canola oil. Line the baking tray with the pastry (overlapping slightly) making sure it has no holes and goes at least 2cm up the sides of the pan on all sides.
  2. Cut the bacon and onion up into small pieces and fry until almost crispy (if you have any other veggies to add – throw them in too so they are nice and cooked). Pour the cooked bacon and veggies into the bottom of the pastry and spread it around evenly.
  3. In a separate bowl, whisk together the eggs and evaporated milk, season with salt and pepper. Pour the mixture carefully into the baking tray. Spread the grated cheese on top and pop in the oven approximately 30 minutes or until set and golden on top. Serve the bacon and egg pie with a nice salad or plain old tomato sauce.


  • That looks really nice, thank you.

    Reply


  • Thanks for the recipe. I would load up with more veggies and cut back a little on the bacon. Looks great.

    Reply


  • This looks so good! Perfect for Breakfast, lunch or dinner!

    Reply


  • Be a lovely light meal on a those nights you are hungry but not too much cooking involved.

    Reply


  • Look nice. Perfect to make with mushrooms instead of bacon for a vegetarian versIn. I would prefer to use normal thickened cream instead of evaporated milk.

    Reply


  • Be awesome as a Sunday breakfast!

    Reply


  • Fantastic simple pie, looks amazing.

    Reply


  • Wow what a simple pie with a great addition of bacon!

    Reply


  • Oh yes, this will work very well, thanks very much for sharing! :D

    Reply


  • Think this serves more then one as six eggs is a bit much for one. One for the pin board.

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  • Looks absolutely delicious. Will definitely give this a go.

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  • oh gosh, this sounds utterly delicious… emailing myself the link x

    Reply


  • So many childhood memories, we usually use plain milk though

    Reply


  • A lovely old fave.

    Reply


  • Think this recipe might serve more than one – however, I am definitely going to try it.

    Reply

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