Looking for a delicious brunch idea to feed your whānau (family) and friends? These Bacon and Egg Buns will definitely hit the spot. Soft homemade buns are filled with a cheesy herb crust, creating a delightful surprise with every bite. Add your favourite kīnaki (relish), pēkana (bacon), and hēki (eggs), then bake until golden and irresistible. Serve them alongside a fresh huamata (salad) for a crowd-pleasing breakfast, brunch, or light lunch.
WHY YOU WILL LOVE THESE BACON AND EGG BUNS:
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 a generous filling of pēkana (bacon) and hēki (eggs) baked into a simple bread dough, there is so much to love.
This is also a wonderfully flexible tohutao (recipe). Swap the relish, change the cheese, add vegetables, or make them your own using whatever you have on hand. Kia tunu tātou – let's bake
More recipes to try:
If you enjoyed these Bacon and Egg Buns, try my Cottage Cheese Cumin Loaf for a light and fluffy rustic bread. Looking for another brunch favourite? My Homemade English Muffins with No-Fail Hollandaise Sauce are always a hit. Or use my No-Knead Bread Buns as the base for a hearty brunch burger.
Videography and photography by Sarah Henderson.
Ingredient Tips for the Bacon and Egg Buns:
- 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.
HOW TO MAKE 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.
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.
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.
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.
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.
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.
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.
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.
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.
DID YOU ENJOY THIS RECIPE?
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Bacon and Egg Buns - Parāoa Pēkana Me Te Hēki
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 riki amiami (spring onions, green and white part)
- 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 1 -2 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.
Video
Expert Tips:
Give the Yeast Time to Activate
Always give the īhi (yeast) enough time to activate before adding the dry ingredients. When it is ready, the yeast will have floated to the surface and the mixture will look slightly foamy.
Knead with the Palm of Your Hands:
This recipe doesn't require as much kneading as some bread recipes, but if you'd like more guidance, have a look at my How to Knead Dough post.
When kneading by hand, use the palm of your hands rather than your fingers. Working the dough with your fingers can make both the dough and your hands much stickier.
Don't Skip the Cheese Crust:
If you'd rather keep things simple, you can leave out the cheese mixture altogether. However, I highly recommend trying it at least once. The cheesy herb crust adds so much flavour and makes these Bacon and Egg Buns extra special.
Go Easy on the Bagel Seasoning:
Don't be too heavy-handed with the bagel seasoning, as it can throw off the balance of flavours and make the buns overly salty. Trust me on this one—it's a lesson I learned the hard way! 😬
Storage:
These Bacon and Egg Buns are best enjoyed on the day they are made, while the buns are soft and the filling is freshly baked. Any leftovers can be stored in a sealed plastic bag and gently warmed or toasted the next day.
I don't recommend freezing these buns, as I don't think the egg filling freezes particularly well. However, if you're feeling experimental, give it a go and let me know how you get on!
Variations:
Use a Different Cheese:
The cheese crust can be made with your favourite cheese. Tasty cheese, cheddar, Colby, or even a little Parmesan all work well.
Change the Relish:
Use any relish you enjoy. Tomato relish, onion jam, chutney, or even a spoonful of pesto would be delicious.
Add Vegetables:
Finely diced kapikama (capsicum), aniana (spring onions), kōrihi (spinach), or harore (mushrooms) can be added to the filling for extra flavour and colour.
Frequently Asked Questions:
Āe mārika (absolutely). If you're short on time, you can use store-bought bread dough and continue with the recipe as directed.
This isn’t commonly available in New Zealand supermarkets, but if you do come across ready-made dough elsewhere, it would work perfectly here.
If your dough hasn't risen, the yeast may not have activated properly, or the liquid may have been too hot or too cold. Always allow the yeast to become foamy before continuing and keep the rising dough away from direct sunlight or heat.
These Bacon and Egg Buns are best served warm, either fresh from the oven or lightly toasted the next day.
Sam
Really easy recipe & final product is super delicious.
Naomi says this recipe is versatile & I agree because you can tweak things to suit you. I didn’t use egg for mine so kept them as more of a cheese & bacon bun as my children love them. BEST cheese & bacon bun they said they’ve ever had!
Naomi Toilalo WhānauKai
Woo hoo - what wonderful feedback Sam! Love how you mixed it up for your whānau because that is the joy of baking aye!
Best of all - kids can be fussy so I am so happy to hear that they loved them too.
Ngā mihi nui e hoa, Naomi