• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • My Cookbooks
  • Work With Me
  • Shop
  • Contact

The Flavor Bender

Master the Science of Delicious

  • Recipe Index
    • All Recipes
    • Desserts
      • Cakes & Cupcakes
      • Candy & Bite Sizes
      • Chocolate
      • Cookies, Brownies & Bars
      • Frozen Desserts
      • Fruit Desserts
      • Puddings & Custards
      • Dessert drinks
      • No Bake
      • Pastries & Breads
      • Sweet Syrups & Spreads
      • Tarts & Pies
      • Cheesecakes
      • Healthy sweets
    • Breakfasts
      • Tarts, Quiches, & Pies
      • Waffles, Pancakes & Crepes
      • Quick Breads, Scones & Muffins
      • Breakfast Sandwiches
      • Pastries & Breads
      • Eggs
      • Breakfast & Brunch Drinks
      • Make Ahead Breakfasts
      • Healthy Breakfasts
      • Coffee and Tea drinks
      • Breakfast Smoothies & Juices
      • Breakfast Sides
      • Casseroles
    • Courses
      • Main Meals
        • Bread, Sandwiches & Burgers
        • Curries
        • Salads
        • Roasts & BBQ
        • Soups & Stews
        • Casseroles
      • Lunch
      • Beverages
      • Appetizers & Tapas
      • Sides
      • Dips & Condiments
      • Tea Time & Snacks
      • Desserts
      • Meal Prep
      • Cocktails
    • Cuisines
      • American
      • European
      • Australasian
      • Sri Lankan
      • East Asian
      • Mexican
      • Middle Eastern
      • South Asian
    • Sri Lankan
      • Main Meals
      • Drinks
    • Skill Level
      • Easy
        • Easy Desserts
        • Easy Cooking
        • Easy Breads
        • Easy Breakfasts
        • Easy Dinners
      • Intermediate
        • Intermediate Desserts
        • Intermediate Cooking
        • Intermediate Breads
        • Intermediate Breakfasts
        • Intermediate Dinners
      • Advanced
        • Advanced Desserts
        • Advanced Cooking
  • New? Start Here
  • Measurement Conversions
  • How-To Posts
Home Recipes All Breakfast & Brunch
Posted:8/17/2015
Updated:1/27/2019

Mushroom, Bacon & Egg Breakfast Pie

Jump to Recipe Print Recipe
2.6Kshares
  • Facebook
  • Twitter
  • Pinterest

Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. There are links on this site that can be defined as “affiliate links”. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.

A New Zealand classic, the Bacon & Egg pie, gets a delicious makeover in this Mushroom, Bacon & Egg Breakfast Pie!

Mushroom, Bacon & Egg Pies - The perfect Breakfast Pie! These can be made ahead of time and frozen and baked when you need them! Delicious and so filling, it's the perfect Breakfast/Brunch (or even lunch or dinner) meal! Can be made with pre made puff pastry, or make your own rough puff pastry.

Mushroom, Bacon & Egg Pies - The perfect Breakfast Pie! These can be made ahead of time and frozen and baked when you need them! Delicious and so filling, it's the perfect Breakfast/Brunch (or even lunch or dinner) meal! Can be made with pre made puff pastry, or make your own rough puff pastry.

Bacon and egg pies are a classic in New Zealand and Australia. That flaky pastry, those golden-yellow egg yolks, fat chunks of salty bacon and that heavenly smell of baking pies, are as much a part of the Kiwi identity as those sprawling, spectacular farming landscapes. And as much a part of the Kiwi food culture as burgers are here in the US. My mother used to make these a lot for me when I was a kid, and these would often be my school lunch. And even now as an adult, I still love making these pies and they truly are near and dear to me.

While the classic meat pie with tomato sauce (ketchup) is very popular, the bacon and egg pie is a close second and is my personal favourite of the two. A hard boiled egg (or scrambled) and bacon in a classic pie, was the gas that fueled many days of my student life. The version I’m sharing with you guys today however, is so much better, and truly is the ultimate breakfast pie!

In addition to the bacon and eggs, these pies have been jacked up with delicious sauteed mushrooms and a generous dose of thyme and parsley. It’s safe to say that my student self would have loved these so much better than the bacon & egg pies I used to get from the university cafeteria.

Mushroom, Bacon & Egg Pies - The perfect Breakfast Pie! These can be made ahead of time and frozen and baked when you need them! Delicious and so filling, it's the perfect Breakfast/Brunch (or even lunch or dinner) meal! Can be made with pre made puff pastry, or make your own rough puff pastry.

I made these pies using homemade puff pastry that I infused with cayenne pepper for extra flavour and bite. I will share the recipe for that puff pastry at some point in the near future, but you’re welcome to use store-bought puff pastry OR make your own using my recipe here for rough puff pastry.

You can make these ahead of time, freeze them and then bake them in time for breakfast, brunch of even dinner! Really, that “breakfast pie” is just a suggestion. These taste so damn good, I wouldn’t fault you if you wanted to have them for all three meals of the day.  Plus, because they puff up really well, it’s okay if they don’t look completely neat. These are actually meant to look quite rustic. I didn’t even cover up and seal the pie completely, because I STUFFED it with mushrooms, bacon and eggs, so it needed space to expand and cook properly. After all, that rustic look is all part of the “home-made” charm right?

Mushroom, Bacon & Egg Pies - The perfect Breakfast Pie! These can be made ahead of time and frozen and baked when you need them! Delicious and so filling, it's the perfect Breakfast/Brunch (or even lunch or dinner) meal! Can be made with pre made puff pastry, or make your own rough puff pastry.

And of course it doesn’t hurt that your house will smell of butter, thyme and bacon and all kinds of baking goodness!

This pie honestly doesn’t need anything else. If you’d like to, you could maybe have a salad on the side. But definitely no tomato ketchup please. Seriously, I will smack your hand if you bring that ketchup anywhere near this pie!

Mushroom, Bacon & Egg Pies - The perfect Breakfast Pie! These can be made ahead of time and frozen and baked when you need them! Delicious and so filling, it's the perfect Breakfast/Brunch (or even lunch or dinner) meal! Can be made with pre made puff pastry, or make your own rough puff pastry.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

4.84 from 6 votes

Mushroom, Bacon & Egg Breakfast Pie

Serves 4 individual pies
Print Rate

Ingredients:

  • 1 lb / 450g ready made puff pastry
  • 12 oz/ 340g bacon roughly cut in to 1 cm strips (1 lb packet is OK too)
  • 7 oz / 200g brown mushrooms baby bella / swiss brown, thinly sliced
  • Leaves of 3-4 sprigs of thyme
  • 2 tbsp finely chopped parsley
  • 1 tbsp cornflour
  • 1 tsp chili flakes less if you prefer less heat
  • 1 tsp paprika
  • 1 tsp black pepper
  • salt to taste
  • 2 tsp spicy mustard
  • ¼ cup milk any kind is OK
  • 8 small - medium eggs
  • 1 egg lightly beaten - for the egg wash

Instructions:

  • Heat a pan on medium-high heat. Add the bacon when the pan is hot and fry till the edges start to brown.
  • Drain the bacon fat, but do not discard it. Add mushrooms, paprika, chili flakes, pepper and thyme and cook until the mushrooms start to turn a golden colour at the edges. Add salt to taste (this will depend on the salt content of the bacon).
  • Add about 2 tbsp of the bacon fat (or oil or butter) and sprinkle the cornflour over the bacon-mushroom, and mix through.
  • Add the parsley, milk and mustard and mix well. Let the mixture thicken up slightly (which should take only a couple of minutes). Remove from the heat and let it cool completely.

To make the pies

  • Preheat oven to 350°F / 180°C. Place a baking sheet in the oven to preheat as well. Grease 4 pie tins that are 5 inches/13 cm in diameter.
  • Roll out the puff pastry until it's about 3 mm thick. If you have puff pastry sheets that are thicker than 3mm, roll them out to this thickness.
  • Cut out circles slightly larger than the top of the pie tins (this will be to cover the pies).
  • Line the four pie tins with the rest of the puff pastry, and fill ⅔ of the way with the cooled bacon and mushroom filling. Break two of the eggs on top and sprinkle a pinch of salt and pepper. Use a fork to lightly mix the egg whites with the filling.
  • Place the puff pastry circle that you cut out earlier over your pie and press it down gently over the edges to seal it rouhly. You can seal it using a fork if you like.
  • Brush the tops with some egg wash and bake in preheated oven, on the preheated baking sheet until the pastry is golden coloured and has puffed up (about 15-20 minutes).
  • Remove from the oven and let them cool down a little.
  • Serve while warm.

Tips & Tricks

Notes on freezing - If you'd like to freeze your pies before baking, I would recommend adding half of the filling, then add the eggs next (break the yolk), and then top up with the rest of the filling. Alternatively, you could add cooked scrambled eggs (if you don't like freezing your pies with raw eggs, but mind you, your filling will come out a little drier this way). Remember to add salt and pepper to the eggs too. You can bake them from frozen, but this will take longer. I would suggest thawing them out in the fridge overnight.
If you're baking the pies the following day, you can just keep them in the fridge, covered in plastic wrap to prevent them from drying out.
Notes on Variations - You can add some grated cheese along with the filling for some cheesy goodness.
Substitute thyme with any herb of your choice.
Or even substitute the bacon with cooked chicken.
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

 

Mushroom, Bacon & Egg Pies - The perfect Breakfast Pie! These can be made ahead of time and frozen and baked when you need them! Delicious and so filling, it's the perfect Breakfast/Brunch (or even lunch or dinner) meal! Can be made with pre made puff pastry, or make your own rough puff pastry.

Since I sauteed the bacon and the mushrooms together, the flavours really do come together! The pie filling is deliciously creamy, almost like you cooked the filling in a creamy mushroom base.

The eggs are fantastic too. When you break the egg over the filling, you can imagine how the egg white disperses through the filling and mixes with the bacon and mushrooms while the egg yolk also soaks up all the flavour. And if you have any fussy kids (or adults) who aren’t particularly fond of egg yolk, consider lightly scrambling the eggs and adding it to the filling instead of whole eggs. You could even sprinkle some cheese on top if you like. The flavours will be amazing regardless.

Mushroom, Bacon & Egg Pies - The perfect Breakfast Pie! These can be made ahead of time and frozen and baked when you need them! Delicious and so filling, it's the perfect Breakfast/Brunch (or even lunch or dinner) meal! Can be made with pre made puff pastry, or make your own rough puff pastry.

I can tell you right now that taking these pictures required a healthy dose of self-restraint. I was genuinely concerned that the pies wouldn’t last long enough for me to take pictures of them. That smell when you take these out of the oven and then when you see that beautiful flaky pastry and the egg yolks peaking through…

Mushroom, Bacon & Egg Pies - The perfect Breakfast Pie! These can be made ahead of time and frozen and baked when you need them! Delicious and so filling, it's the perfect Breakfast/Brunch (or even lunch or dinner) meal! Can be made with pre made puff pastry, or make your own rough puff pastry.

If you liked this recipe don’t forget to subscribe for new (and free) recipes and updates by entering your email address below or in the box on the side-bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS too.

signature

 

 

 

2.6Kshares
  • Share
  • Tweet
  • Pin

More Recipes You'll Love...

  • Ultimate Bacon and egg pies (breakfast pies) are a New Zealand classic with smokey bacon and eggs, leeks, cheese and flaky puff pastry! Perfect for breakfast, brunch or even as breakfast for dinner!
    The Ultimate Bacon and Egg Pie (Breakfast Pie)
  • Bacon wrapped Egg Stuffed Breakfast Biscuits (Breakfast Scones) - Cheesy and herby buttermilk biscuits that are delightfully soft in the middle and extra flaky on the outside, and stuffed with a perfectly cooked egg and wrapped with bacon for good measure. Perfect for Brunch. 
    Egg Stuffed Breakfast Biscuits (Breakfast Scones)
  • Pizza Egg Muffins - These make ahead breakfast egg muffins are packed with flavor, and perfect for breakfast. Freezer friendly too. 
    Pizza Egg Muffins (Make Ahead Breakfast Egg Muffins)

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here.

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Linda says

    April 5, 2016 at 11:04

    You have some amazing recipes,thanks

    Reply
  2. Kylee @ Kylee Cooks says

    January 19, 2016 at 10:07

    5 stars
    I totally feel like you and I should be BFFs. Pie for breakfast. Yes. OF COURSE.
    Plus, you know, the whole Kiwi thing.

    Yep, we should be BFFs. Think about it, okay?

    😉

    Reply
  3. Lisa @ Healthy Nibbles & Bits says

    August 31, 2015 at 15:53

    These pies look SOOO good! Wish I could wake up to these every morning!

    Reply
  4. Oana @AdoreFoods says

    August 27, 2015 at 18:47

    5 stars
    Ah! I am missing these delicious pies. Cannot wait to surpass my daughter next week when she starts school with one in her lunch box 🙂

    Reply
  5. Emily says

    August 26, 2015 at 20:48

    I studied abroad in Australia and I seriously still DREAM about the meat pies there! I have never tried anything like them in the states so I am making these and hoping they bring me back! They look so delicious!

    Reply
  6. lili says

    August 25, 2015 at 10:09

    These look so delicious Dini!! Yum! 🙂

    Reply
  7. Maggie says

    August 24, 2015 at 11:42

    5 stars
    Man this breakfast pie is so fancy! Mushroom + bacon + egg +puff pastry?? Count me in! We’ll have a small celebration coming up this weekend and this will be the winner recipe to cook!

    Reply
    • Dini says

      August 25, 2015 at 10:41

      Thank you Maggie!! 🙂 We absolutely loved these, and hope you do too! If you do make them, let me know what you think!!

      Reply
  8. Kaila (GF Life 24/7) says

    August 23, 2015 at 16:42

    I loved learning more about your kiwi identity. Plus, the golden brown outside with the rich filling on the inside is amazing. These are bound to be gobbled up at the fiesta!

    Reply
  9. Sarah says

    August 23, 2015 at 14:41

    This sounds like the perfect breakfast! Way better than the averige eggs on a Sunday 🙂 I could eat this every Sunday 😀 Yumm!

    Reply
  10. Gay says

    August 23, 2015 at 11:00

    4 stars
    This I’ve got try – it has 3 of my favorite breakfast staples – mushroom, bacon, and eggs.

    Reply
  11. Diane says

    August 22, 2015 at 17:29

    You had a MUCH better childhood than My brother and I. WE just got cold cereal and milk for breakfast. At college, the vending machines didn’t spit out gorgeous handmade pies either.
    I believe my husband would get thoroughly spoiled in no time on these delicious gems. I will definitely learn how to make your recipe for a special breakfast once in a while. I will be very popular on those mornings! Thanks so much!

    Reply
  12. Collin says

    August 22, 2015 at 16:55

    Yum! Looks great, and I know they must just melt in your mouth!

    Reply
  13. Sarah says

    August 22, 2015 at 15:11

    5 stars
    Oh my! Mornings would be so much easier to deal with if I had these to look forward to – they looks os fab!

    Reply
  14. Gloria Duggan says

    August 22, 2015 at 14:07

    We love brunch on weekends….and this sounds like something that will be awesome to add to the list!!

    Reply
  15. Alli @ Tornadough Alli says

    August 22, 2015 at 11:07

    These look so appealing! I honestly want these in my life right now. Going to make these this week for sure! I’d love for you to come link up with is at this weeks Throwback Thursday’s going all weekend long!

    Reply
  16. Jennifer says

    August 22, 2015 at 10:01

    These look like a little slice of breakfast food heaven!

    Reply
  17. Julia (@Imagelicious) says

    August 22, 2015 at 08:23

    Omg – this is an amazing idea for a breakfast! I love breakfast, my favourite meal, and I have no idea why I have never thought of something like this! Definitely will be making this in the winter!!

    Reply
  18. Paige @ Where Latin Meets Lagniappe says

    August 22, 2015 at 06:34

    This really could be my husband’s favorite breakfast – it has all the ingredients he loves…especially mushrooms! I can’t wait to make this for him!!

    Reply
  19. Ilona @ Ilona's Passion says

    August 21, 2015 at 20:21

    Wow, such a great breakfast, very clever and original. It must be delicious! Definitely pinning!

    Reply
  20. Boastful Food says

    August 21, 2015 at 20:18

    Gorgeous pies and pics! I want it to be breakfast already so I can give these a try. Yummy!

    Reply
  21. Julie is Hostess At Heart says

    August 21, 2015 at 19:13

    I was crazy about the ice cream, but these breakfast pie has my name all over it! Double yum!

    Reply
    • Dini says

      August 25, 2015 at 10:38

      hahaha!! Thank you Julie!!

      Reply
  22. Amanda | The Chunky Chef says

    August 20, 2015 at 20:57

    Ohhhh wow, I need these in my life!! Yum!

    Reply
  23. Kathryn Doherty says

    August 20, 2015 at 20:13

    Cannot wait to try these! Homemade, rustic and everything right in the world. I seriously would eat these every meal of the day and not feel one bit bad about it. Pinning and looking forward to EATING them up! Thanks for sharing! #FoodieFriDIY

    Reply
    • Dini says

      August 25, 2015 at 10:37

      Thank you Kathryn! I really hope you enjoy it! I know we did not feel one bit bad after eating these either 😀 Thank you for pinning it too!

      Reply
  24. mila furman says

    August 20, 2015 at 12:32

    Dini!!! These look so pretty!!! I love the ooze factor 🙂 Sexy little pies aren’t they!!!

    Reply
    • Dini says

      August 25, 2015 at 10:36

      Thank you Mila! 😀

      Reply
  25. Grampa Bear says

    August 20, 2015 at 10:27

    I made a slightly modified version of your breakfast pies for the missus this morning. Used what I had available in the pantry, live in the Missouri Ozarks and store is a bit of a drive away. Made a flaky pie crust dough, used bacon we salt cure and smoke here, added a bit of garlic, sweet onion, and used some moistened up,dried morel mushrooms I picked this spring. Lightly scrambled the eggs and used milk that was fresh from our cows this morning. Didn’t turn out half bad at all. Probably not as flaky or pretty as yours, but passable for a old hillbilly.

    Reply
    • Dini says

      August 21, 2015 at 21:01

      You made my day Grampa Bear! 😀 I am only a couple of hours away from the Ozarks, and I would have gladly joined you for breakfast! Especially since you used beautiful morel mushrooms too… Your variation of the this pie sounds heavenly… flaky pie crust or not! 🙂 Thank you so much for visiting my blog!

      Reply
  26. Christine says

    August 18, 2015 at 14:29

    Meat and ketchup has nothing on this bad boy! What a savory combination. I would have done even better in college if my dining hall even knew these existed!

    Reply
    • Dini says

      August 25, 2015 at 10:33

      Thank you Christine! 🙂 I have to say, I can’t believe how much I loved the store bought bacon and egg pies, once you’ve tasted the homemade version! 😀 Ah… the college days… if only we knew better!

      Reply
  27. Jennifer A Stewart says

    August 18, 2015 at 08:24

    You have just changed my morning routine! YUMMY!! This will make me actually want to get out of bed instead of stumbling around like a zombie:)

    Reply
    • Dini says

      August 25, 2015 at 10:29

      Thank you Jen! Zombie mornings are a regular occurrence here too! 🙂

      Reply
  28. mimi says

    August 17, 2015 at 17:45

    5 stars
    Beautiful! These would be so pretty for a brunch or special luncheon!

    Reply
    • Dini says

      August 25, 2015 at 10:28

      Thank you Mimi 🙂

      Reply

Primary Sidebar

Hey there!

Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

Read More
Secret Layer Cakes Cookbook
The flavor bender
cookbook
Buy now on Amazon!

Recipe Basics

Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  #ChouxPastry #Profiteroles #Eclairs #Pastry #CreamPuffs

How to make Perfect Choux Pastry

Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 

Perfect Classic Chocolate Eclairs (Foolproof Recipe)

How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 

How to make Marshmallows (tips and tricks for homemade marshmallows)

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.

The Best Homemade Bread (White Bread Recipe)

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

Classic Pound Cake (Tips for a Perfect, Moist Pound Cake)

This Classic Chocolate Cake is the only and best chocolate cake recipe you will ever need! It has layers of soft, airy chocolate cake layers, with a creamy, buttery, melt in your mouth Chocolate buttercream frosting. Perfect cake for Birthday cake, or any occasion. 

The Best Classic Chocolate Cake

Chocolate
Cakes
Bread
Sri Lankan
Breakfast
Drinks
Candy
Pastries
All Recipes
Featured On
taste of the World
Free recipe ebook

Get my curated collection of the Top 10 Flavor Bender recipes!

  • 10 delicious chocolate recipes
  • Creative ways to use chocolate
  • Desserts and savory recipes
Download now!

Reader Faves

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

How to make the Best Instant Pot Short Ribs

Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce!

The flavor bender

I love baking, and I love cooking. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you!

Read More
  • About
    • Meet Dini
    • My Book
    • Work With Me
    • Contact
  • Browse
    • Recipes
    • Measurement Guide
    • Baking How-To’s
    • Shop My Faves
© The Flavor Bender
  • Privacy
  • Disclosure
  • Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Join the flavor bender tribe!

Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox!