This Beef Bacon Egg Cheese Pastry is a warm, flaky hand pie filled with savory ground beef, crispy bacon, soft scrambled eggs, and gooey cheese. It smells of buttered pastry and sizzling meat. The outside turns golden and crisp while the inside stays rich and tender. Try this for a hearty breakfast, a brunch buffet, or a simple dinner; it travels well and tastes great warm or at room temperature. For a different party bite with similar flavors, see this beef bacon jalapeño popper cheese balls recipe.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 25 minutes (baking) + about 10 minutes active stovetop
- Total Time: 50 minutes
- Servings: 8 pastries
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~420 kcal
- Protein: ~20 g
- Carbohydrates: ~18 g
- Fat: ~30 g
- Fiber: ~1 g
- Sugar: ~2 g
- Sodium: ~520 mg
Why Make This Beef Bacon Egg Cheese Pastry
This recipe gives you a full savory meal wrapped in flaky pastry. It combines familiar breakfast flavors—eggs, bacon, cheese—with seasoned ground beef for extra heartiness. The puff pastry bakes up crisp and golden, the cheese melts into creamy pockets, and the bacon adds crunch and smoke. It’s fast to assemble, feeds a crowd, and tastes great the next day.
How to Make Beef Bacon Egg Cheese Pastry
You will brown the meat and bacon, scramble the eggs, cut the pastry into squares, then assemble and bake. The process is straightforward and forgiving. Small hands-on tips—like chilling the filled pastries briefly before baking—help keep the edges sealed and the pastry flakier.
Ingredients:
- 1 pound ground beef
- 4 strips of bacon
- 4 eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1 package of puff pastry sheets
- Salt and pepper to taste
- Olive oil (for frying)
- 1 egg (for egg wash)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). If your puff pastry is frozen, thaw it in the refrigerator until pliable. Line a baking sheet with parchment paper. Crack the eggs into a bowl and whisk lightly. Have your cheese shredded and bacon ready.
Step 2: Mixing
Lightly season the ground beef with salt and pepper. Whisk the eggs until smooth so they cook quickly into soft scrambled eggs. Measure out the shredded cheese into a small bowl for easy sprinkling.
Step 3: Cooking
Heat a skillet over medium heat and add a little olive oil. Cook the bacon until crispy, about 5–7 minutes, turning once. Remove bacon to a plate lined with paper towels and chop into pieces. In the same skillet, add the ground beef and cook until browned and cooked through, breaking it up with a spoon, about 6–8 minutes. Season with salt and pepper. In a separate non-stick pan, pour the whisked eggs and scramble them over low-medium heat until just set but still moist. Remove from heat.
Step 4: Finishing
Roll out the puff pastry on a floured surface and cut into 8 equal squares (or 6 larger squares if you prefer). On each square, place a spoonful of the cooked beef, a piece of bacon, a small scoop of scrambled eggs, and a sprinkle of cheese. Fold the pastry over to create a triangle and press the edges to seal. Use a fork to crimp the sides. Beat the extra egg and brush the pastry tops for a glossy finish. Place on the prepared baking sheet and bake in the preheated oven for 20–25 minutes or until golden brown. Let cool for a few minutes, then serve warm.
How to Serve Beef Bacon Egg Cheese Pastry
Serve warm for the best texture and melty cheese. These pastries pair well with a simple green salad for dinner or a fruit salad for brunch. Offer hot sauce, ketchup, or a creamy mustard on the side. For a brunch buffet, keep them in a warm oven (about 200°F / 95°C) covered lightly with foil.
How to Store Beef Bacon Egg Cheese Pastry
- Refrigerator: Store cooled pastries in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp the pastry.
- Freezer: Freeze unbaked assembled pastries on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen at 400°F (200°C), adding about 8–12 minutes to the bake time, covering lightly with foil if the tops brown too fast.
- Note: Avoid microwaving if you want to keep the pastry crisp.
Expert Tips for Perfect Beef Bacon Egg Cheese Pastry
- Don’t overfill the pastry squares. Too much filling makes sealing hard and can cause leaks.
- Keep the pastry cold. Cold dough puffs and flakes better during baking.
- Drain excess grease from the cooked beef to avoid soggy pastry bottoms.
- Use low heat to scramble eggs so they stay soft and moist; they will finish cooking in the oven.
- Press and crimp the edges well, and chill filled pastries 10 minutes before baking to firm the seams.
- For extra gloss, use an egg wash (one beaten egg with a splash of water) applied with a brush.
Delicious Variations
- Breakfast-style: Swap ground beef for breakfast sausage and add a pinch of sage.
- Spicy: Add chopped jalapeño to the scrambled eggs or mix hot sauce into the beef.
- Veggie: Replace beef with sautéed mushrooms, spinach, and caramelized onions for a vegetarian version.
- Cheese swap: Use pepper jack for heat or Gruyère for nuttiness.
- Mini bites: Cut pastry into smaller squares to make appetizer-sized pastries for parties.
Frequently Asked Questions
-
Can I make these ahead and reheat them?
Yes. Bake them fully, cool, and store in the fridge up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore the crisp crust. For longer storage, freeze unbaked or baked pastries (see storage section). -
Can I use ground turkey or chicken instead of beef?
Yes. Ground turkey or chicken works well. Cook thoroughly and season well; leaner meats may need a touch of oil or butter to add flavor. -
What puff pastry should I buy?
Buy a quality frozen puff pastry sheet from the grocery store. Brands vary, but look for plain puff pastry (not pie crust). Thaw in the refrigerator before using. -
How do I stop the pastry from getting soggy?
Drain cooked beef well, keep fillings cool before assembling, and bake on a hot, preheated sheet so the bottom seals quickly. You can also sprinkle a light dusting of breadcrumbs on the pastry before adding very wet fillings. -
Can I make them vegetarian or dairy-free?
Yes. Use sautéed vegetables or a plant-based ground meat substitute and choose dairy-free cheese. Brush with a milk or oil wash instead of egg for a vegan finish. -
How many pastries does one package of puff pastry make?
One standard package (two sheets) usually makes 8 medium pastries if you cut each sheet into 4 squares. You can make fewer large or more small pastries by adjusting the cut.
Conclusion
This Beef Bacon Egg Cheese Pastry is a cozy, savory treat that’s easy to make and full of comforting flavors—flaky pastry, salty bacon, seasoned beef, soft eggs, and melting cheese. It works for breakfast, brunch, or a portable dinner. For inspiration on similar hearty meat-and-cheese pies from another cuisine, check out this New Zealand-Style Beef Steak & Cheddar Cheese Pies. Give these pastries a try—you’ll love how simple ingredients turn into something special.
Print
Beef Bacon Egg Cheese Pastry
- Total Time: 50 minutes
- Yield: 8 pastries 1x
- Diet: Omnivore
Description
A warm, flaky hand pie filled with savory ground beef, crispy bacon, soft scrambled eggs, and gooey cheese, perfect for breakfast, brunch, or dinner.
Ingredients
- 1 pound ground beef
- 4 strips of bacon
- 4 eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1 package of puff pastry sheets
- Salt and pepper to taste
- Olive oil (for frying)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Thaw puff pastry if frozen. Line a baking sheet with parchment paper.
- Crack the eggs into a bowl and whisk lightly. Prepare cheese and bacon.
- Season ground beef with salt and pepper. Whisk eggs until smooth. Measure out cheese.
- Heat a skillet, add olive oil, and cook bacon until crispy, about 5–7 minutes. Remove bacon and chop. Cook ground beef until browned, about 6–8 minutes. Scramble eggs in a separate pan until just set.
- Roll out puff pastry and cut into 8 squares. Place a spoonful of beef, a piece of bacon, scrambled eggs, and cheese on each square. Fold and seal edges.
- Brush tops with egg wash and place on the baking sheet. Bake for 20–25 minutes until golden brown. Let cool and serve warm.
Notes
Keep the pastry cold for better flakiness and avoid overfilling to ensure proper sealing.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 420
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
