Bacon & Egg Bread Pies

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Bacon & Egg Bread Pies

Switch up your weekend breakfast with these tasty little bacon and egg bread pies. Using multigrain bread instead of pastry and including a variety of veggies, this tasty little finger food quickly becomes an everyday option for little (and big) hands.

Nutrition Note: Multigrain bread is a health alternative to pastry in yummy pies and the mushrooms and spinach offer a nutrient, fibre and flavour boost that many children will enjoy. They’re delicious for breakfast, lunch or dinner.

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As seen in our Winter Winners 2015 magazine. You can read more about the current and back issues of our magazines and buy them online here:

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Winter Warmers Magazine 2014

Spring 2014

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Annual 2015

Back to school 2015

Winter Winners 2015 

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  • 2 tsp olive oil
  • 1 rasher of bacon, rind and excess fat trimmed and diced
  • 1 shallot, finely diced
  • 2-3 button or Swiss brown mushrooms, finely chopped
  • 3 eggs
  • 2 tbsp milk (can be omitted if dairy free required)
  • 1/4 cup chopped baby spinach leaves
  • 6 slices multigrain bread, crusts removed
  • 3 cherry tomatoes (optional)


Step 1

Preheat the oven to 180 degrees Celsius and lightly grease a 6 x 3/4 cup muffin tin. -

Step 2

Heat the olive oil in a frying pan over medium-high heat and add the bacon, shallots and mushrooms. Cook for 3-4 minutes or until the bacon is cooked and the mushrooms soft. Remove from the heat and set aside. -

Step 3

Place the eggs and milk in a medium sized bowl and whisk to combine. Add the baby spinach and bacon mixture and stir to combine. -

Step 4

Place a slice of bread in each of the muffin holes and gently mould to fit the hole. -

Step 5

Distribute the bacon and egg mixture into each of the muffin holes. Allow some of the mixture to be absorbed into the bread before topping it up. Place a cherry tomato half on top of each and bake in the oven for 20 minutes or until the egg is set. -

Step 6

Serve for breakfast, lunch or dinner on your child's tasting plate. -

Step 7

Storage: best enjoyed fresh. The leftovers can be stored in the fridge for 1-2 days. -

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Recipe Comments

  1. posted by Georgia on November 16, 2015

    Are these suitable to freeze?


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