A lower-calorie way to make Egg and Bacon Pie
Egg and Bacon Pie: crisp filo lid over eggs, lean bacon, peas, and tomato
A vegetable-rich egg and lean-bacon filling bakes beneath a single crinkled filo lid, keeping the familiar pie shape without double shortcrust. This measured Australian recipe serves 8 at about 390 kcal per portion.
Egg and Bacon Pie should still taste and look like the familiar dish, even when its richest ingredient is reduced. This version uses skip the pastry base, use 240 g lean bacon across eight portions, and top the filling with four filo sheets brushed with 16 g oil. Smoky bacon, browned onion, pepper, tomato, sharp cheddar, and a crackling pastry lid retain the savoury Australian bakery-pie character.
What changes—and what stays
From double-crust egg and bacon pie often contains 550–750 kcal to 390 calories
skip the pastry base, use 240 g lean bacon across eight portions, and top the filling with four filo sheets brushed with 16 g oil. Smoky bacon, browned onion, pepper, tomato, sharp cheddar, and a crackling pastry lid retain the savoury Australian bakery-pie character.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | skip the pastry base, use 240 g lean bacon across eight portions, and top the filling with four filo sheets brushed with 16 g oil | Smoky bacon, browned onion, pepper, tomato, sharp cheddar, and a crackling pastry lid retain the savoury Australian bakery-pie character. |
How the flavor stays
Smoky bacon, browned onion, pepper, tomato, sharp cheddar, and a crackling pastry lid retain the savoury Australian bakery-pie character.
A cost rule that survives inflation
Eggs, frozen peas, onion, and tomato provide most of the filling, so a small bacon pack and four filo sheets make eight generous wedges.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 10eggs
- 240 glean shortcut bacon
- 300 gfrozen peas
- 300 gtomatoes
- 250 gonions
- 100 gmature cheddar
- 4 sheetsfilo pastry
- 16 golive oil, parsley, and black pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured components
Dice bacon, onion, and tomato evenly; thaw peas, pat everything dry, and line the tin base with baking paper.
Look for: Tomato and peas show no surface water and bacon has no thick white fat rind.
Step 2 · follow the visible cue
Build the defining flavour
Brown bacon and onion, cool them, then combine with peas, tomato, parsley, cheddar, and beaten eggs.
Look for: The filling is evenly speckled and cool enough that no steam rises from the bowl.
Step 3 · follow the visible cue
Cook with controlled heat
Pour into the tin, crinkle filo over the top, and brush each exposed ridge with measured oil.
Look for: Filo covers the filling loosely with dry raised folds and no oil pooling in valleys.
Step 4 · follow the visible cue
Finish and check the texture
Bake at 190 °C until the centre reaches 74 °C, then rest ten minutes before slicing.
Look for: Filo is deep gold and the centre no longer ripples when the tin is nudged.
Calories at the same serving size
176 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Egg and Bacon Pie promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Cool Egg and Bacon Pie promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Frequently asked questions
Can I prepare Egg and Bacon Pie ahead?
Yes. Complete the preparation stages in advance, then do the final crisping, dressing, or assembly close to serving so Egg and Bacon Pie keeps its intended texture. Cool Egg and Bacon Pie promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Does the calorie estimate for Egg and Bacon Pie include sides?
No. The estimate covers one portion made from the measured ingredients listed here; drinks, chips, salad dressing, and other side dishes need to be counted separately. skip the pastry base, use 240 g lean bacon across eight portions, and top the filling with four filo sheets brushed with 16 g oil.
- eggs10
- lean shortcut bacon240 g
- frozen peas300 g
- tomatoes300 g
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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