Individual egg and bacon pies
Discover a delightful recipe for individual egg and bacon pies featuring a flaky, buttery crust filled with crispy bacon, fresh parsley, chives, and a rich blend of parmesan and cheddar cheese. Perfectly seasoned with black pepper and made with all-purpose wheat flour, these savory pies are an irresistible treat for any meal. Easy to prepare and absolutely delicious!
- 17 May 2024
- Cook time 25 min
- Prep time 20 min
- 10 Servings
- 11 Ingredients
Individual egg and bacon pies are a delicious and convenient breakfast or brunch option that combines crispy bacon, melty cheese, and a rich egg yolk all encased in a flaky pastry crust. Perfect for meal prepping or serving at a gathering, these savory pies are sure to become a favorite in your household.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Lay the bacon strips on a baking sheet lined with parchment paper.
- Bake for about 12-15 minutes or until crispy.
- Once done, let the bacon cool on a paper towel-lined plate, then chop it into small pieces.
- In a large bowl, combine the flour and a dash of salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the icy cold water, a tablespoon at a time, mixing just until the dough starts to come together. Do not overwork the dough.
- Shape the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- In a medium bowl, combine the chopped bacon, parsley, chives, parmesan cheese, cheddar cheese, egg yolk, and black pepper. Mix well to combine all ingredients.
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Cut out circles using a round cutter or a glass (about 4-5 inches in diameter) that are slightly larger than your pie or muffin tin compartments.
- Press the dough circles into the compartments of a greased muffin tin, ensuring they cover the bottom and sides completely.
- Spoon the bacon and cheese mixture evenly into each dough-lined compartment.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the pastry is golden brown and the filling is set.
- Remove the pies from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack.
- Serve the individual egg and bacon pies warm, garnished with additional fresh herbs if desired.
Tips:
- Pre-cook the bacon until it's crispy to ensure the best texture in your pies.
- Chill the butter and water before incorporating them into the flour to achieve a flakier pastry crust.
- When mixing the dough, handle it as little as possible to avoid overworking, which can make the pastry tough.
- Use a muffin tin or similar molds to shape the pies evenly and make them easy to remove after baking.
- If you’re making these in advance, allow the pies to cool completely before storing them in an airtight container in the fridge or freezer.
With their mouthwatering combination of bacon, egg, and cheese wrapped in a buttery, flaky crust, individual egg and bacon pies are an irresistible treat that’s both satisfying and easy to prepare. Enjoy them fresh out of the oven or store them for a quick and delicious meal any time of the day.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 14g | 10% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.10g | 3% |
| Sugar 0.26g | 0% |
| Fat | |
| Fat 24g | 28% |
| Saturated 11g | 37% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 150ug | 16% |
| Choline 44mg | 8% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 3.15mg | 20% |
| Vitamin B6 0.18mg | 10% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 3.07mg | 3% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 0.81mg | 7% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 200mg | 6% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 530mg | 35% |
| Zinc, Zn 1.44mg | 13% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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