Bacon & Egg Hand Pies – The Ultimate Grab and Go Breakfast
BACON & EGG Hand Pies – The Ultimate Grab and Go Breakfast! is a medium American recipe that serves 4. 350 calories per serving. Recipe by Backyard Chef on YouTube.
Prep: 25 min | Cook: 52 min | Total: 1 hr 32 min
Cost: $9.42 total, $2.35 per serving
Ingredients
- 8 slices Streaky Bacon (cut into pieces after crisping)
- 1 medium Tomato (ends removed, diced into cubes)
- 3 large Large Egg (hard boiled, cooled, chopped)
- 4 oz Cream Cheese (softened)
- 0.5 cup Cheddar Cheese (shredded, preferably sharp)
- 1 tablespoon Fresh Parsley (optional, chopped)
- 0.25 teaspoon Black Pepper (freshly ground)
- pinch Salt (optional, adjust for bacon saltiness)
- 1 sheet Puff Pastry Sheet (thawed if frozen)
- 1 large Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Olive Oil (for frying if needed)
Instructions
Dice the Tomato
Remove the ends of the tomato and cut it into small cubes; avoid thin slices so the pieces stay visible in the pie.
Time: PT5M
Hard‑Boil the Eggs
Place the eggs in a pot, cover with cold water, bring to a boil, then simmer 10‑12 minutes. Transfer to an ice bath to stop cooking, peel and set aside.
Time: PT12M
Cook the Bacon
Cut the streaky bacon into strips, add to a hot skillet and fry until crisp, rendering the fat. Remove, let cool, and keep the pieces whole.
Time: PT8M
Sauté the Tomato Cubes
Add a splash of the reserved bacon fat to the skillet, toss in the tomato cubes and cook for about 2 minutes, just until they soften slightly.
Time: PT2M
Prepare the Pastry
On a lightly floured surface, cut the puff pastry sheet into 6 equal squares (or circles). Keep the pieces covered with a plastic bag to prevent drying.
Time: PT5M
Mix the Filling
In a mixing bowl combine softened cream cheese, chopped bacon, sautéed tomato, chopped hard‑boiled eggs, shredded cheddar, parsley, pepper and a pinch of salt. Mix until evenly distributed.
Time: PT5M
Assemble the Hand Pies
Place a generous spoonful of filling in the center of each pastry piece. Fold over to form a triangle or rectangle, press edges with a fork to seal, cut a few slits on top, and brush with beaten egg wash.
Time: PT10M
Bake
Preheat the oven to 190°C. Arrange the pies on a parchment‑lined baking sheet and bake for 20‑25 minutes, or until golden brown and puffed.
Time: PT25M
Temperature: 190°C
Cool and Serve
Remove the pies from the oven, let them rest for 5 minutes before serving. They can be eaten warm or cooled completely for a grab‑and‑go snack.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Contains meat, Contains gluten, High protein
Allergens: Eggs, Milk, Wheat, Pork
Ingredient Substitutions
- Instead of Streaky Bacon: Turkey bacon, Pancetta
- Instead of Tomato: Canned diced tomatoes (drained)
- Instead of Large Egg: Pre‑cooked hard boiled eggs
- Instead of Cream Cheese: Mascarpone, Full‑fat Greek yogurt
- Instead of Cheddar Cheese: Mozzarella, Monterey Jack
- Instead of Fresh Parsley: Cilantro, Chives
- Instead of Puff Pastry Sheet: Pie crust dough, Phyllo dough
- Instead of Egg: Milk wash
- Instead of Olive Oil: Vegetable oil, Butter
Equipment Needed
- Skillet
- Saucepan
- Mixing Bowl
- Cutting Board
- Chef's Knife
- Baking Sheet
- Parchment Paper (optional)
- Pastry Brush (optional)
- Fork (optional)
- Oven
- Serrated Knife (optional)
Critical Steps — Do Not Skip
- Hard‑boil the eggs until fully set
- Fry bacon until crisp and render fat
- Seal the pastry edges firmly to avoid leaks
- Bake until the pastry is golden and fully puffed
Chef Tips from the Video
- Keep the puff pastry chilled until just before assembly for optimal puff.
- Use a light hand when mixing the filling to keep the texture chunky.
- If you prefer a richer flavor, add a splash of milk to the egg wash for a shinier crust.
- Cut slits in the top to allow steam to escape and create a decorative look.
Troubleshooting
Pastry becomes soggy after baking.
Ensure the filling is not overly wet; pat sautéed tomatoes dry with a paper towel and bake on a pre‑heated baking sheet.
Filling leaks out during baking.
Seal the edges firmly with a fork and make sure the egg wash is applied to the edges as well.
Eggs are undercooked inside the pie.
Make sure the eggs are fully hard‑boiled before chopping; if using soft‑cooked eggs, increase baking time by 5 minutes.
Pie is too salty.
Taste the filling before assembling and reduce or omit added salt; use low‑sodium bacon.
Storage
Refrigerator: Store cooled pies in an airtight container for up to 3 days.
Freezer: Freeze baked pies (unwrapped) for up to 2 months; reheat in oven before serving.
Room temperature: Can sit at room temperature for up to 2 hours after baking.
Make-Ahead Tips
- Prepare the filling a day ahead and keep refrigerated; assemble pies when ready to bake.
- Bake the pies fully, cool, then freeze; reheat directly from freezer in a 190°C oven for 10‑12 minutes.
- Cook bacon and hard‑boil eggs in bulk; both keep well refrigerated for several days.
Frequently Asked Questions
What is the cultural significance and history of the Ultimate Bacon, Egg, Tomato Hand Pie in American breakfast cuisine?
Hand pies have long been a portable breakfast staple in American home cooking, especially for busy families and workers. This version combines classic breakfast ingredients—bacon, egg, and tomato—into a convenient handheld pastry, reflecting the American love for hearty, on‑the‑go meals.
What regional variations of breakfast hand pies exist within United States cuisine?
In the South, hand pies often feature sausage or country ham with biscuit dough. In the Pacific Northwest, smoked salmon and dill are popular. The bacon‑egg‑tomato version is a Midwest‑inspired take that emphasizes simple, pantry‑friendly ingredients.
How is the Ultimate Bacon, Egg, Tomato Hand Pie traditionally served in American households?
It is usually served warm, straight from the oven, often alongside coffee or orange juice. Some families pair it with a side of fresh fruit or a simple green salad for a balanced breakfast.
During which occasions or celebrations is the Ultimate Bacon, Egg, Tomato Hand Pie commonly enjoyed in American culture?
These hand pies are popular for weekend brunches, school‑run breakfasts, and outdoor picnics. They also appear at holiday gatherings where quick, handheld foods are needed, such as Fourth of July picnics.
What authentic traditional ingredients are essential for the Ultimate Bacon, Egg, Tomato Hand Pie versus acceptable substitutes?
Traditional ingredients include streaky pork bacon, hard‑boiled chicken eggs, fresh tomato, cream cheese, and cheddar cheese wrapped in puff pastry. Acceptable substitutes are turkey bacon, pre‑cooked eggs, canned diced tomatoes, mascarpone for cream cheese, and mozzarella for cheddar.
What other American breakfast dishes pair well with the Ultimate Bacon, Egg, Tomato Hand Pie?
Pair it with a side of fresh fruit, a simple mixed green salad with vinaigrette, or a bowl of creamy oatmeal. A glass of cold milk or a hot cup of coffee completes the classic American breakfast.
What makes the Ultimate Bacon, Egg, Tomato Hand Pie special or unique in American breakfast cuisine?
Its combination of crispy bacon, creamy cheese, and a solid egg filling inside a flaky puff‑pastry shell offers a balanced mix of protein, fat, and carbs in a portable form. The quick‑cook tomato adds freshness, making it more than just a meat‑heavy pastry.
What are the most common mistakes to avoid when making the Ultimate Bacon, Egg, Tomato Hand Pie?
Common errors include over‑cooking the tomato so it becomes mushy, under‑sealing the pastry edges which leads to leaking filling, and using overly salty bacon without adjusting added salt. Also, letting the pastry dry out before baking can result in a tough crust.
Why does this Ultimate Bacon, Egg, Tomato Hand Pie recipe use an egg wash instead of milk for the crust?
An egg wash provides a glossy, deep‑golden finish and helps the pastry brown evenly. Milk would give a softer sheen but not the same rich color that the egg’s proteins create during baking.
What does the YouTube channel Backyard Chef specialize in?
The YouTube channel Backyard Chef, hosted by Rick, specializes in simple, family‑friendly recipes that can be made with everyday ingredients and minimal equipment, focusing on quick meals for busy home cooks.
How does the YouTube channel Backyard Chef's approach to American breakfast cooking differ from other cooking channels?
Backyard Chef emphasizes grab‑and‑go solutions, using straightforward techniques and clear step‑by‑step narration. Unlike many channels that showcase elaborate plating, Backyard Chef keeps the focus on practicality, speed, and making dishes that can be prepared ahead or frozen.
Last updated: August 20, 2026
