Sausage, egg and bacon pies

Mmm mmm, breakfast in a pie. These sausage, egg and bacon pies are delicious for breakfast or brunch, and also make great after-school snacks.
Sausage, egg and bacon pies

Photography by Dean Wilmot, styling by Vanessa Austin




1.Preheat oven to 220&degC (200&degC fan-forced). Oil a six-hole (3/4 cup/180ml) Texas muffin pan.
2.Cook bacon in a large frying pan until browned and crisp; drain on absorbent paper. Cook sausages in same pan until browned all over and cooked through; cool. Slice sausages thinly.
3.Cut two 13cm rounds from each pastry sheet; press rounds into pan holes. Prick bases with fork. Lay bacon over base and side of pastry. Top with sausage; pour over pasta sauce. Bake 10 minutes.
4.Using a spoon, make an indent in sauce. Crack an egg carefully into each pie; bake about 15 minutes or until egg is set.
5.Serve sprinkled with onion.

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