Sausage, Bacon, and Egg Pie Recipe

Name: Sausage, Bacon, and Egg Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; ½ tbsp butter; 1/4 tsp each salt and pepper; 1/4 cup iced water; 1 1/2 tbsp ketchup; 1 lb (450g) bulk pork sausage; 1 small onion, finely chopped; 1 tbsp whole grain mustard; Pinch of freshly ground nutmeg; Salt and freshly ground black pepper; 6 strips bacon; 4 large eggs; Milk, to glaze; 8in (20cm) springform pan or tart pan with removable bottom

Servings: persons

1 3/4 cups all-purpose flour
½ tbsp butter
1/4 tsp each salt and pepper
1/4 cup iced water
1 1/2 tbsp ketchup
1 lb (450g) bulk pork sausage
1 small onion, finely chopped
1 tbsp whole grain mustard
Pinch of freshly ground nutmeg
Salt and freshly ground black pepper
6 strips bacon
4 large eggs
Milk, to glaze
8in (20cm) springform pan or tart pan with removable bottom

1
To make the pastry pulse the flour, butter, salt, and pepper in a food processor until the mixture resembles coarse bread crumbs.
2
Mix the water and ketchup, add to the flour, and pulse until the dough clumps (add more water, if needed).
3
Gather into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4
Preheat the oven to 400F (200C).
5
Roll out a bit more than half of the dough on a lightly floured surface into a round about 1/8 in (3mm) thick.
6
Line an 8in (20cm) springform pan with the dough.
7
Mix the sausage, onion, mustard, and nutmeg, then season with salt and pepper.
8
Spread in the pie crust, and top with the bacon.
9
Make 4 indentations in the sausage with the back of a soup spoon.
10
Crack each egg into an indentation.
11
Roll out the remaining dough.
12
Center over the filling, trim the excess dough, and pinch the edges to seal.
13
Score a crosshatch pattern on top and brush with a little milk.
14
Refrigerate for 15 minutes.
15
Bake the pie for 20 minutes.
16
Reduce the oven to 350F (180C), and bake for 30 minutes, until golden brown.
17
Cool the pie before serving.

879

kcal

Calories

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.

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 14 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, ½ tbsp butter, 1/4 tsp each salt and pepper, 1/4 cup iced water, and more.

Yes, Sausage, Bacon, and Egg Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sausage, Bacon, and Egg Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions