Mini Bacon and Egg Pies

A muffin tin of cooked golden brown mini bacon and egg pies resting on a wooden table.

Mini bacon and egg pies are quick and easy to make. They are great for barbecues as appetizers or a fun brunch. They are perfect to be cooked in a camp oven or at home to take on outdoor trips.

Although all the ingredients are mixed together in one big bowl, when baked they separate out slightly to create a cleat crust with a bacon and egg filling. This characteristic is what makes them a pie, although they could also be referred to as a quiche.

When cooked on a smoker or on a closed grill they get an added depth of smoky flavor which makes them even better. The flavor can also be boosted by experimenting with the cheese used and additional herbs or spices can be added.

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A pile of golden brown mini bacon and egg pies stacked on a plate, ready to serve.
Mini bacon and egg pies are an ideal finger food for any gathering, they can be eaten hot or cold.
Close up of muffin tin filled with bacon and egg mixture ready to be baked.
The bacon and egg mixture is poured into muffin trays then baked in the oven for 15 to 20 minutes or until golden brown.
A muffin tin of cooked golden brown mini bacon and egg pies resting on a wooden table.
Mini bacon and egg pies don’t take long to cook and start to pull away from the sides when done.

Mini Bacon and Egg Pies Recipe

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A muffin tin of cooked golden brown mini bacon and egg pies resting on a wooden table.
Mini bacon and egg pies are quick and easy to make. They are great for barbecues as appetizers or a fun brunch. They are perfect to be cooked in a camp oven.
Preparation 10 minutes
Cook 15 minutes
Ready in 25 minutes
Servings 24 Servings
CourseAppetizer
InfluenceGlobal
DifficultySeasoned
MethodBake
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Ingredients

  • 3 eggs whisked
  • 4 rashers bacon diced
  • 1 small onion very finely diced
  • 1/4 cup grated cheese of choice
  • salt and pepper to taste
  • dash of thickened cream

Equipment

  • 2 6-hole muffin trays

Directions

  • Preheat the camp oven to 350 degrees F (180 degrees C).
  • Lightly grease 2 muffin trays with cooking spray.
  • In a bowl, mix the eggs, bacon, onion, cheese, salt, pepper, and cream with a fork until mixed together well.
  • Pour the mixture into the prepared trays.
  • Bake in the camp oven for 15 to 20 minutes or until golden brown.

Nutritional Information

Sodium: 40mgCalcium: 13mgVitamin C: 1mgVitamin A: 61IUSugar: 1gFiber: 1gPotassium: 24mgCholesterol: 25mgCalories: 34kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 3gProtein: 2gCarbohydrates: 1gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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