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This Kiwi-style bacon and egg pie delivers a hearty New Zealand breakfast with crispy pastry, savory fillings, and that perfect flaky finish—all ready in under an hour. 💛 I first tried this after a trip to Auckland where the local café version had me hooked, and now it’s my go-to weekend brunch.
The secret? A buttery shortcrust pastry that holds up to the rich filling of crispy bacon, tender eggs, and just enough sharp cheddar to cut through the richness.
The beauty of this recipe lies in its simplicity—no fancy techniques, just good ingredients assembled the right way. We start with a classic shortcrust base (easy to make or use store-bought if short on time), then layer crispy bacon and beaten eggs before folding in melted cheese.
The filling bakes until golden and set, with the eggs just tender enough to cut through easily. A sprinkle of tomato sauce or mustard on top adds that authentic Kiwi touch, balancing the richness with a tangy kick.
What you’ll end up with is a restaurant-quality breakfast pie that’s perfect for brunch, a lazy weekend meal, or even a make-ahead option for busy mornings. The pastry stays crisp, the eggs are creamy but not runny, and the bacon adds that smoky, salty depth that makes every bite satisfying.
It’s the kind of dish that makes your kitchen smell like home—and leaves everyone asking for seconds.
This recipe works equally well for a family breakfast or a gathering with friends. Serve it warm with a side of fresh greens or crusty bread to soak up the juices. Trust me, once you try this Kiwi-style pie, it’ll become a regular in your rotation. Let’s get baking!
Ingredients for bacon and egg pie recipe new zealand
Six simple ingredients deliver that iconic Kiwi-style breakfast pie experience—crispy, cheesy, and full of smoky bacon flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Shortcrust Pastry 🥧 | 1 sheet | Homemade or quality store-bought |
| Thick-Cut Bacon 🥓 | 1 ½ lbs | Kiwi-style, thick-cut preferred |
| Large Eggs 🥚 | 8 whole | Room temperature for even cooking |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Grated, or pre-shredded (drain excess oil) |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Tomato Sauce 🍅 | ¼ cup | Ketchup or passata for Kiwi-style tang |
| Yellow Mustard 🌶️ | 1 tbsp | For authentic Kiwi flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Butter 🧈 | 2 tbsp | Unsalted, for crust brushing |
| All-Purpose Flour 🌾 | 2 tbsp | For dusting work surface |
The bacon is non-negotiable here. Thick-cut Kiwi-style bacon (like Bacon Makers or Sainsbury's thick-cut) gives you that perfect crispy edge without burning. If you can't find it, regular thick-cut bacon works—just cut it into smaller pieces so it cooks faster. Look for bacon with good marbling; it's what makes it juicy. I always buy extra because it disappears fast. The sharp cheddar? Tasty brand from New Zealand if you can find it—it's got that perfect tang. Regular sharp cheddar works too, just make sure it's aged and crumbly. For the pastry, homemade is ideal (I'll share my go-to recipe in the tips), but store-bought shortcrust from Puff Pastry Direct or your local bakery section saves time.
No tomato sauce? Ketchup or passata works just as well—it's all about that tangy kick. Running short on eggs? Use 6 large eggs plus 2 tbsp milk to keep the filling moist. The mustard might seem odd, but trust me, it balances the richness perfectly. No mustard? Extra tomato sauce or a splash of vinegar does the trick. The heavy cream adds richness, but if you're watching calories, half-and-half or even full-fat coconut milk works in a pinch. For the pastry, if you're making it from scratch, keep the butter cold—it's the secret to flaky layers. Pre-shredded cheese? Drain it well to avoid a soggy pie. And if you're feeling fancy, add a pinch of smoked paprika to the filling for extra depth.
This pie reheats beautifully—just pop slices in the oven at 350°F for 10-15 minutes. Keeps for 3 days in the fridge, frozen for 2 months. I always make a double batch because it disappears fast. Store leftovers covered to keep the pastry crisp. For make-ahead brunch, assemble the pie the night before and bake in the morning—it smells amazing while it's cooking. The filling can be prepped ahead too; just keep it chilled until ready to bake. And if you're serving a crowd, double the recipe—it's that good.
Why You'll Love This Recipe
- Fridge-to-Table Speed: I swear by this when I’m running late—just fry the bacon, whisk eggs with cream, and roll out the pastry. No chopping, no fuss, and honestly? That cheddar melts so fast it feels like cheating.
- Smoky Creamy Magic: The thick-cut bacon adds that salty crunch, while the sharp chedddar and heavy cream make every bite rich and velvety. Between us, the first slice disappears faster than I can say “second helping.”
- Weeknight or Weekend Win: Make it for a lazy Sunday brunch or throw one together on a Tuesday night. The pastry’s sturdy enough to reheat later, so it’s my go-to when I’m not in the mood to cook twice.
- Budget Breakfast Hero: Eggs, bacon, and cheese? This pie stretches a few dollars far without sacrificing flavor. Leftovers? Even better—just pop them in the oven, and it’s like eating at a café. (Yes, even on a Tuesday.)
Step-by-step instructions for Kiwi-style bacon and egg pie
Here's how to make this hearty breakfast bake that's perfect for brunch or a savory dinner.
🍳 Step 1: Cook the Bacon to Crispy Perfection
Preheat your oven to 375°F. Line a large baking sheet with parchment paper and arrange the 1.5 lbs thick-cut bacon in a single layer. The thick-cut bacon is key—it stays crispy and adds that authentic Kiwi flavor. Cook for 15-18 minutes until the edges are deep golden brown and the bacon is fully crisp.
Real talk: Don't rush this step. You want the bacon to render its fat and crisp up nicely. Once done, remove the bacon from the oven and transfer it to a paper towel-lined plate to drain excess fat. I like to chop the bacon into ½-inch pieces while it's still warm—it's easier to handle and keeps the texture consistent.
👨🍳 Step 2: Prepare the Filling Mixture
In a large bowl, whisk together the 8 whole large eggs, 0.5 cup heavy cream, 0.25 cup tomato sauce, 1 tbsp yellow mustard, 1 tsp salt, and 0.5 tsp black pepper until fully combined. The mustard adds that classic Kiwi tang, and the tomato sauce gives it that rich, savory depth. I like to whisk vigorously for about 30 seconds to make sure everything is evenly distributed.
Now add the chopped bacon and 1.5 cups sharp cheddar cheese to the egg mixture. Stir gently to combine—you don't want to overmix or you'll get a dense pie. Here's the thing—use room temperature eggs for even cooking, and make sure your cheddar is freshly grated. Pre-shredded cheese has anti-caking agents that can make the filling too grainy.
🥘 Step 3: Assemble the Pie in the Crust
Roll out the 1 sheet shortcrust pastry on a lightly floured surface to fit a 9-inch pie dish. Press it gently into the bottom and up the sides, making sure to trim any excess pastry. I like to use a rolling pin to smooth out the crust, but don't press too hard or it'll get tough. Chill the crust in the fridge for 10 minutes while you prepare the filling.
Spread the egg-bacon mixture evenly into the pie crust, pressing down gently to ensure even distribution. The filling should come about ½-inch from the top edge of the crust. Sprinkle any leftover cheese on top for extra richness. This is where the magic happens—the cheese will melt and create that golden, bubbly crust we all love.
🔥 Step 4: Bake Until Golden and Set
Place the pie dish on a baking sheet (to catch any potential drips) and bake in the preheated 375°F oven for 35-40 minutes. You'll know it's ready when the top is golden brown and the edges are bubbling. Here's the trick: I like to brush the top with a little melted butter mixed with a pinch of salt about 10 minutes into baking for extra browning and flavor.
Don't open the oven door during the last 10 minutes of baking—this helps the crust set properly. When it's done, the pie should be firm in the center and have a beautiful golden crust. Let it rest for 5 minutes before slicing. This resting time allows the filling to set slightly, making it easier to serve without a runny mess.
🍽️ Step 5: Serve Warm with Fresh Bread
Slice the pie into wedges and serve immediately while still warm. The filling should be creamy with perfectly set eggs and that crispy bacon throughout. I like to pair it with some crusty bread to soak up any extra filling. This pie is best enjoyed fresh out of the oven—it reheats well, but nothing beats that first bite straight from the pie dish.
Here's a pro tip: If you have any leftover pie, you can reheat slices in the oven at 350°F for 5-10 minutes to restore that warm, gooey texture. Store any leftovers in the fridge for up to 3 days and reheat gently to avoid drying out the filling.
Pro Tips For Making Bacon And Egg Pie Recipe New Zealand
- CRISPY BACON FIRST: Pre-cook your thick-cut bacon until it’s nearly crisp—about 80% done—and then layer it into the pastry. This stops soggy bottoms later, and the residual fat adds flavor without making the filling greasy. (I learned this after the first pie turned into a bacon-and-egg omelet.)
- SALT THE CREAM: Mix a pinch of salt into the heavy cream before pouring it over the eggs and cheese. The sharp cheddar’s already bold, but the cream needs it—otherwise, it tastes bland against the richness. (Yes, it’s a small step, but it makes a real difference.)
- DON’T OVERMIX THE FILLING: After cracking eggs into the cream mixture, give it one gentle stir—just enough to combine. Overmixing turns the custard into scrambled eggs, and you’ll end up with a dense, rubbery center instead of a silky, set filling. (I’ve seen it happen too many times.)
- BLIND-BAKE THE PASTRY: Roll out the shortcrust pastry, fit it into the tin, and blind-bake it for 10 minutes at 180°C before adding the filling. This ensures the base stays crisp, not floppy, even when the custard bakes. (Skipping this is how you get a pie that looks like a sad pudding.)
Dietary considerations for these flavors
Gluten-Free Adaptation
For a gluten-free version, swap the traditional shortcrust pastry for a gluten-free pie crust made with 1 cup gluten-free all-purpose flour (like Bob's Red Mill 1:1 blend) and ½ cup almond flour.
Mix with ½ cup cold butter, 3 tbsp ice water, and ¼ tsp salt until crumbly, then chill for 30 minutes before rolling. I’ve tested this with Pillsbury gluten-free pie crust too—it’s a lifesaver when time is tight. 💛
Dairy-Free Options
Skip the sharp cheddar and use 1.5 cups dairy-free cheddar shreds (like Violife or Daiya) for a creamy texture. For richness, add ¼ cup nutritional yeast to the egg mixture—it gives that cheesy depth without dairy.
The heavy cream can be replaced with ½ cup full-fat coconut milk, though the texture will be slightly lighter. Trust me, it still tastes amazing!
Lower-Carb Version
Cut carbs by using a cauliflower crust (blend 2 cups riced cauliflower, 1 egg, ¼ cup almond flour, and 2 tbsp melted butter), but it won’t be as crispy.
For the filling, reduce the tomato sauce to 2 tbsp and add 1 tbsp Dijon mustard for tang. The eggs and bacon stay the same—this keeps the protein high while slashing carbs. 🥦
Vegetarian Swap
Replace bacon with ½ lb smoked tempeh or extra-firm tofu, crumbled and pan-fried until crispy. Boost umami with 1 tbsp soy sauce and ½ tsp smoked paprika in the egg mixture.
The cheddar and mustard keep the dish rich and tangy. It’s not traditional, but it’s a crowd-pleaser for vegetarians!
Egg Allergy Note
If avoiding eggs, use ½ cup silken tofu blended with 1 tbsp cornstarch as an egg substitute in the filling. Add 1 tbsp arrowroot powder to thicken the mixture.
The texture will be slightly denser, but it holds together beautifully. For extra flavor, fold in 2 tbsp nutritional yeast to mimic the eggy richness. 🥚
Nutrition facts
Frequently asked questions
Can I make this pie without a homemade crust?
Store-bought shortcrust pastry works perfectly—just look for a quality brand like Puff Pastry Direct or your local bakery's shortcrust. I've tested this with frozen puff pastry too, but it won't be as sturdy for a deep-dish pie. If using puff, press it gently into the dish and weigh it down with pie weights or dried beans during baking to prevent puffing.
Why does my filling get watery when baking?
This usually happens from two things: overmixing the egg mixture or using cold eggs. Whisk the eggs just until combined (about 30 seconds), and always use room-temperature eggs. For extra insurance, let the filling sit at room temp for 10 minutes before baking. If it still looks too wet, add 1 tbsp cornstarch to the egg mixture before adding the cheese.
What's the best way to reheat leftovers?
For perfect texture, reheat slices in a 350°F oven for 5-10 minutes—this restores the crispy crust and creamy filling without drying it out. Microwaving works in a pinch (30-45 seconds), but the crust gets soggy. Store leftovers covered in the fridge for 3 days or freeze for 2 months—wrap tightly in foil to maintain crispness.
Can I add other meats to this recipe?
Yes! Try adding ½ lb cooked sausage (like Italian or breakfast sausage) or diced ham—both work beautifully with the bacon. For extra flavor, pan-fry the sausage with the bacon. Just reduce the cheese to 1 cup to balance the richness. Avoid lean meats like chicken—they can make the filling dry. The key is keeping the protein-to-cheese ratio about 2:1.
How do I make this vegetarian?
Swap the bacon for ½ lb smoked tempeh or crispy tofu—pan-fry until golden. Boost umami with 1 tbsp soy sauce and ½ tsp smoked paprika in the egg mixture. Keep the cheddar and mustard for that classic tang. The texture stays rich and satisfying, though it won't be as crispy as bacon. For extra protein, add ¼ cup chopped mushrooms sautéed with the tempeh.