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.

  • 1 hr cooking
  • Serves 6
  • Print
Photography by Dean Wilmot, styling by Vanessa Austin


  • 3 (240g) rindless bacon rashers, halved
  • 2 thick (300g) sausages
  • 3 sheets shortcrust pastry
  • 1 cup (260g) bottled tomato pasta sauce
  • 6 eggs
  • 2 green onions, sliced thinly


  • 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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