Cheese, Egg & Bacon Pie


  • 3 slices Jack’s streaky bacon
  • 2 large tortilla wraps
  • 2 tbsp Dijon mustard
  • ½ bag Jack’s grated mature cheddar cheese
  • Sea salt and freshly ground black pepper
  • 2 large eggs
  • 100ml milk
  • ½ tsp dried thyme 
  • 2 tbsp flat leaf parsley, roughly chopped


  1. Heat a frying pan until hot, add the bacon and cook until golden brown and crispy.
  2. Brush both tortillas with mustard , season with salt and pepper then sprinkle a little cheese over the top of one.
  3. Sandwich the two together and press down gently.
  4. Lay on a sheet of parchment and press gently into an air fryer, creating a bowl shape.
  5. Cook on 200°C for 5 minutes until just golden and crispy.
  6. Whisk the eggs, milk and dried thyme together until smooth.
  7. Stir in the remaining cheese, parsley and season with salt and black pepper.
  8. Pour the mixture into the tortilla bowl.
  9. Stick the cooked bacon into the egg mixture, so it just sits out of the mixture.
  10. Bake in the air fryer for 15-20 minutes until set, risen and golden brown.
  11. Serve hot or cold.