Little bacon and egg breakfast pies recipe

Name: Little bacon and egg breakfast pies recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 rashers smoked streaky bacon; 6 medium free range eggs; 6 cherry tomatoes, halved horizontally; 50 ml (1.8fl oz) -75ml double cream; 1 -2 chestnut mushrooms, sliced thickly; 1 tbsp parsley, roughly chopped; 250 g (8.8oz) plain flour; 125 g (4.4oz) cold butter, cut into roughly 2cm cubes; 1 pinch salt; 1 pinch ground paprika; 2 tbsp cold water; 1 sprinkle plain flour for dusting

Servings: persons

6 rashers smoked streaky bacon
6 medium free range eggs
6 cherry tomatoes, halved horizontally
50 ml (1.8fl oz) -75ml double cream
1 -2 chestnut mushrooms, sliced thickly
1 tbsp parsley, roughly chopped
250 g (8.8oz) plain flour
125 g (4.4oz) cold butter, cut into roughly 2cm cubes
1 pinch salt
1 pinch ground paprika
2 tbsp cold water
1 sprinkle plain flour for dusting

1
Pulse the flour, butter, salt and paprika in a food processor until it resembles breadcrumbs.
2
Add 2 tbsp cold water, or enough to just bind your pastry.
3
Bring the pastry together, wrap in cling film and chill for 15 minutes in the fridge.
4
Meanwhile, lightly cook the bacon rashers and allow to cool.
5
They dont need to be too crispy because they will have a second cook in the oven.
6
On a floured surface, roll your pastry to the thickness of a 1 coin.
7
Carefully line the tartlet tins, cutting off any excess pastry.
8
Again, chill the pastry in the fridge for 30 minutes this helps prevent shrinking.
9
Preheat the oven to 190C/fan 170C/gas mark 5.
10
Line each tart case with baking paper and fill with baking beans.
11
Place on a baking sheet and cook in the oven for 20 minutes.
12
Remove the baking beans and the paper and return the cases to the oven for a further 5 minutes.
13
The base of the case should now feel dry to the touch.
14
Reduce the oven temperature to 180C/fan 160C/gas mark 4.
15
Divide the bacon rashers, putting a rasher in each case dont be afraid to make them stand above the pastry, it's lovely seeing them through the filling.
16
Carefully crack an egg into each case and drop two halved tomatoes onto the surface.
17
Drizzle a little cream over each egg, just as much as the tart case will hold.
18
Season well and lie a slice of mushroom over each tart.
19
Finish by sprinkling over some chopped parsley.
20
Cook in the oven for 15 minutes or until the egg is just set.

1673

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 rashers smoked streaky bacon, 6 medium free range eggs, 6 cherry tomatoes, halved horizontally, 50 ml (1.8fl oz) -75ml double cream, and more.

Yes, Little bacon and egg breakfast pies recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!