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Looking for a delicious way to feed your whānau and friends for brunch, lunch or dinner? Then these Bacon and Egg Buns will definitely hit the spot. Stuff the buns with a cheesy herb crust, creating a delightful surprise with each bite. Then fill them with your favourite relish, bacon and eggs and bake until golden. Serve them with a side of fresh huamata (salad) and everyone will be happy.

A flat lat shot shows 6 Bacon and Egg Buns that have been freshly baked. The buns have bacon poking out of them with eggs in the centre of each one. The buns are sprinkled with bagel mix, they are on a dark ceramic board.

I made these parāoa parakuihi (brunch buns) for Otaika Valley Free-range eggs during Matariki a couple of years ago. With a gooey cheese crust and pēkana (bacon) and hēki (eggs) baked in to a simple dough, there is so much to love. They are such a flexible tohutao (recipe) too because the flavours can be remixed to your liking. Kia tunu tātou - let's bake!

More recipes to try:

Need some more inpiration? Try this Cottage Cheese Cumin Loaf for a light and fluffy rustic loaf. Want to make something savoury but don’t have much time? Then whip up these Brie Stuffed Honey Mustard Scones or these Bacon, Cheese and Chive Savoury Muffins.

Videography and photography by Sarah Henderson.

Ingredient Tips for the Bacon and Egg Buns:

Cheesy Bacon Savoury Muffins ingredients are on a wooden board in vintage cups, spoons and bowls.

Sugar: A little touch of huka (sugar) helps activate the yeast so don't skip it. I used huka hāura (brown sugar) but any sugar will work.
Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or breadmakers yeast, double the amount.
High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
Butter: I use salted butter in the dough but it can also be swapped for 2 tablespoon of neutral oil.
Cheese: I love mozzarella cheese for the gooey vibes but use what you have and love.
Italian parsley: The parsley can be swapped for your favourite herbs or be omitted. It can also be replaced with a teaspoon of your favourite dried herbs.
Mayonnaise: This acts as a binder for the cheese filling so make sure you use a thick one like Best Foods.
Caramelised onion: This is added to the base of the parāoa (bread) before the egg and bacon are added. It can be swapped for your favourite chutney or omitted.
Bacon: Everyone in my whānau (family) loves pēkana (bacon) but if it is not your vibe, leave it off or swap it with ham, chorizo or a meat-free alternative.

Expert Tips:

Name: Bacon and Egg Buns - Parāoa Pēkana Me Te Hēki
Prep time: 20 min
Cook time: 25 min
Total time: 150 min
Ingredients: ½ C (125 ml) miraka (milk, room temp); ⅓ C (80 ml) wai wera (hot water from the tap); 1 ½ tbsp (22 g) huka hāura (brown sugar or any sugar you have); 2 tsp (6 g) īhi tere (instant yeast); 1 C (150 g) puehu parāoa kounga (high grade flour); ¾ tsp tote (salt, fine); 1 C (150 g) puehu parāoa kounga (high grade flour); 40 g pata kūteretere (softened butter, cut in to small cubes); 200 g tīhi kua waruwarutia (grated cheese, I use a pizza mix but use what you like); 2 spring onions stalks, white and green part (finely chopped); 10 g pāhiri Itariana (Italian parsley, finely chopped). This can be swapped for your favourite herbs or omitted.; ¼ C wairanu huamata (mayonnaise, thick is best); Tote me te pepa (salt and pepper); 6 - 12 (250 - 500 g) kōripi pēkana ropiropi (6 pieces of streaky bacon, double the amount if you have smaller pieces); 6 hēki (eggs); 6 small tsp kīnaki aniana (onion relish); 1 hēkī anō (extra egg, this is for the glaze and can be replaced with a little milk if you want); 3 tbsp bagel mix (with garlic, salt and sesame seeds, optional but so delicious)

Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.

This recipe doesn't need as much kneading as other recipes but if you need some more tips, check out this How to Knead Dough post.

When hand kneading use the palm of your hands, not your fingers. The dough and hands gets much stickier when it is worked like that, so work those palms in to the dough.

If you don't want to stuff the crust, no worries, you can leave out the cheese mixture completely if you want to. However, try it once and let me convince you of how good it is.

Don't be too heavy handed with the bagel mixture because it can throw off the balance and make it too salty. Another lesson learned by my own failings! 😬

STEP BY STEP INSTRUCTIONS FOR BACON AND EGG BUNS:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

In a small cermic bowl, yeast has activated and it floating to the top of the water. The bowl is on a wooden table.

1. Activate the Yeast:

Add the miraka (milk), wai wera (hot water) and huka (sugar) in to a bowl. Stir until the huka (sugar) has dissolved.

Add the īhi tere (instant yeast), stir again and leave it for 5 minutes to activate. The īhi (yeast) is ready when it has floated to the top.

2. Add the first Measure of Flour:

Add the first addition of puehu parāoa kounga (high grade flour) and stir it together until a paste forms.

3. First Short Rise:

Cover with a bowl cover or tea towel and leave for 15 mins to activate.

On a wooden floured table, two hands are kneading a small bread dough. The dough is being lifted by the hands.

4. Mix in the remaining Ingredients:

After 15 minutes of rising, add the tote (salt), the second addition of puehu parāoa kounga (high grade flour) and pata (butter).

5. Knead the Dough:

Stir until a rough dough forms and then it is time to knead.

If you are using a stand mixer, place the dough in a mixing bowl. Using a dough hook, knead for 4 minutes on low-medium speed.

If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 5 minutes.

On a floured wooden table is a dough that has been kneaded and is in a ball.

6. Second Rise:

Once the dough is soft and stretchy, add it to a clean bowl. Cover with a bowl cover or tea towel and rise for 1 hour.

As the dough rises, prepare the simple ranunga tīhi (cheese mix).

7. Mix together the Cheese and Herb Mixture:

Add the tīhi kua waruwarutia (grated cheese), pāhiri Itariana (Italian parsley), riki amiami (chives or spring onions) and wairanu huamata (mayonnaise) in to a bowl.

Whakatāwaratia ki te tote me te pepa (season with tote (salt) and pepa (pepper).

Whakaranuhia (stir to combine) and then it is ready.

8. Preheat the Oven:

Preheat oven to 200 °C.

On a blue stone bench are pieces of the Bacon and egg bun dough. A piece of dough has been pressed down and has a herby cheese mixture around the edge and is being encased with the dough.

9. Divide the Risen Dough:

When the dough has risen, divide in to 6 equal pieces.

Using your fingers, flatten each piece of dough in to 12 cm circles.

10. Stuff the Crust with the Cheese Mixture:

Divide the cheese mix around the edge of the buns and encase it with the dough, pinching the seams. (Refer to the video for reference).

As an option, leave ⅓ cup of the cheese mix for sprinkling on the tops.

On a blue stone bench are pieces of the Bacon and egg bun dough. They have cheesy stuffed crusts that are being pressed to seal.

11. Add the Buns to a Tray:

Place the buns on a lightly oiled tray.

12. Third and Final Rise:

Cover the tray with a tea towel and then rise for 30 minutes.

3 Bacon and Egg Buns are unbaked on a black tray. The buns have bacon poking out of them with eggs in the centre of each one. The buns are sprinkled with bagel mix.

13. Add the Bacon and Eggs:

After 30 minutes of rising, press the base of each of the buns down.

Spread 1 teaspoon of tiamu aniana (caramelised onion) and a hēki (egg) to each bun, sprinkle on the extra tīhi.

Add one or two pieces of pēkana ropiropi (streaky bacon) around the edge of the buns.

14. Glaze the Buns:

Whisk the extra egg and glaze around the edges of each bun.

Sprinkle with the bagel mix.

A close up shows one freshly baked bacon and egg bun. A hand is pulling the crust and a cheese pull is seen.

15. Bake the Bacon and Egg Buns:

Place the buns in the bottom of the oven. Turn the heat down to 180 °C.

Bake for 22-25 minutes.

16. Serve the Buns:

Serve immediately with your favourite salad.

These are best on the same day but can also be warmed or toasted the next day.

I wouldn't freeze these buns beacuse I don't think the egg will freeze well but if you are feeling experimental, go for it.

Need some more ideas?

Check out these

Parāoa (Bread) Recipes

Make these breads with your hands and share them with those you love.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Close up shot of freshly baked bacon and egg buns with bagel seasoning sprinkled around the edge of the buns, bacon pokes out of the cooked egg that is covered in melted cheese.

Print Pin

Bacon and Egg Buns - Parāoa Pēkana Me Te Hēki

A delicious homemade bread with a gooey cheese and herb crust, caramelised onion relish, bacon, eggs and cheese. A delightful meal for any time of the day!

Course Baking

Cuisine Bread

Keyword bacon and egg bun recipe, bacon and egg bun recipe nz, best brunch recipes, cheesy bacon and egg bun recipe nz, cheesy bacon and egg buns recipe, te reo Māori

Prep Time 20

Cook Time 25

Total Rising Time 1 45

Total Time 2 30

Servings large buns

Ingredients

The Simple Dough - Te Pokenga Ngāwari

½ C (125 ml) miraka (milk, room temp)
⅓ C (80 ml) wai wera (hot water from the tap)
1 ½ tablespoon (22 g) huka hāura (brown sugar or any sugar you have)
2 teaspoon (6 g) īhi tere (instant yeast)
1 C (150 g) puehu parāoa kounga (high grade flour)
¾ teaspoon tote (salt, fine)
1 C (150 g) puehu parāoa kounga (high grade flour)
40 g pata kūteretere (softened butter, cut in to small cubes)

The Cheese and Herb Mixture - Te Ranunga Tīhi Me Te Amiami

200 g tīhi kua waruwarutia (grated cheese, I use a pizza mix but use what you like)
2 spring onions stalks, white and green part (finely chopped)
10 g pāhiri Itariana (Italian parsley, finely chopped). This can be swapped for your favourite herbs or omitted.
¼ C wairanu huamata (mayonnaise, thick is best)
Tote me te pepa (salt and pepper)

The Extras - Ngā Kai Anō

6 - 12 (250 - 500 g) kōripi pēkana ropiropi (6 pieces of streaky bacon, double the amount if you have smaller pieces)
6 hēki (eggs)

Optional Extras:

6 small teaspoon kīnaki aniana (onion relish)
1 hēkī anō (extra egg, this is for the glaze and can be replaced with a little milk if you want)
3 tablespoon bagel mix (with garlic, salt and sesame seeds, optional but so delicious)

Instructions

Activate the Yeast:

Add the miraka (milk), wai wera (hot water) and huka (sugar) to a bowl.
Stir until the huka (sugar) has dissolved.
Add the īhi tere (instant yeast), stir again and leave for 5 minutes to activate.
The īhi (yeast) is ready when it has floated to the top.

Add the first Measure of Flour:

Add the first addition of puehu parāoa kounga (high grade flour) and stir it together until a paste forms.

First Short Rise:

Cover with a bowl cover or tea towel and leave for 15 mins to activate.

Mix in the remaining Ingredients:

After 15 minutes of rising, add the tote (salt), the second addition of puehu parāoa kounga (high grade flour) and pata (butter).

Knead the Dough:

Stir until a rough dough forms and then it is time to knead.
If you are using a stand mixer, place the dough in a mixing bowl.
Using a dough hook, knead for 4 minutes on low-medium speed.
If you are kneading by hand, add the dough to a lightly floured bench or table.
Knead the dough with the palms of your hands (not with your fingers), for 5 minutes.

Second Rise:

Once the dough is soft and stretchy, add it to a clean bowl.
Cover with a bowl cover or tea towel and rise for 1 hour.
As the dough rises, prepare the simple ranunga tīhi (cheese mix).

Mix together the Cheese and Herb Mixture:

Add the tīhi kua waruwarutia (grated cheese), pāhiri Itariana (Italian parsley), riki amiami (chives or spring onions) and wairanu huamata (mayonnaise) in to a bowl.
Whakatāwaratia ki te tote me te pepa (season with tote (salt) and pepa (pepper).
Whakaranuhia (mix to combine) and then it is ready.

Preheat the Oven:

Preheat oven to 200 °C.

Divide the Risen Dough:

When the dough has risen, divide in to 6 equal pieces.
Using your fingers, flatten each piece of dough in to 12 cm circles.

Stuff the Crust with the Cheese Mixture:

Divide the cheese mix around the edge of the buns and encase it with the dough, pinching the seams. (Refer to the video for reference).
As an option, leave ⅓ cup of the cheese mix for sprinkling on the tops if you want to.

Add the Buns to a Tray:

Place the buns on a lightly oiled tray.

Third and Final Rise:

Cover the tray with a tea towel and rise for 30 minutes.

Add the Bacon and Eggs:

After 30 minutes of rising, press the base of each of the buns down.
Spread 1 teaspoon of tiamu aniana (caramelised onion) and a hēki (egg) to each bun, sprinkle on the extra tīhi.
Add one or two pieces of pēkana ropiropi (streaky bacon) around the edge of the buns.

Glaze the Buns:

Whisk the extra egg and glaze around the edges of each bun.
Sprinkle generously with the bagel mix.

Bake the Bacon and Egg Buns:

Place the buns in the bottom of the oven.
Turn the heat down to 180 °C.
Bake for 22-25 minutes.

Serve the Buns:

Serve immediately with your favourite salad.
These are best on the same day but can also be warmed or toasted the next day.
I wouldn't freeze these buns as I don't think the egg will freeze well.