Bacon and egg pies

This clever recipe uses sliced bread to create these tasty bacon and egg pies. Serve for any meal of the day - accompany with vegetables or salad and you have a main meal

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12
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This recipe first appeared in Woman's Day.
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  • 12 bread slices, crusts removed, flattened with a rolling pin
  • 60 gram butter, melted
  • 6 bacon or ham slices, halved
  • 12 small eggs
  • 12 cherry tomatoes, quartered
  • 1/2 cup tasty cheese, grated
  • paprika for dusting
  • parsley leaves to serve


  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Brush both sides of bread slices with butter. Press into recesses of a 12-hole muffin pan. Bake for 5-8 minutes to seal case and slightly colour.
  • 3
    Line bread cases with bacon. Break in an egg, then top with a quartered tomato and a sprinkling of cheese. Dust with paprika and season.
  • 4
    Bake for 10-15 minutes until egg is cooked to your liking. Sprinkle with parsley to serve.


  • Serve these for any meal of the day – accompany with vegetables or a salad and you have a main meal.