May 11, 2017
"From Recipe+ Feb. '17. Serving size is how many you make and they recommend 2 per person with the salad as a light meal."
- Serving Size: 1 (91.4 g)
- Calories 184.1
- Total Fat - 6.8 g
- Saturated Fat - 2.5 g
- Cholesterol - 41.3 mg
- Sodium - 322.2 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 1.4 g
- Sugars - 4.3 g
- Protein - 11.3 g
- Calcium - 136.1 mg
- Iron - 2 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.2 mg
Preheat oven to 180C/160C fan forced.
Grease a 12 hole (1/3 cup capacity) muffin tray. a rolling pin, roll out bread to flatten slightly and line prepared holes with bread, allowing bread to stand abov e the rim of the holes and spray bread with oil and bake for 5 minutes or until golden brown.
Place reserved bread crusts in the bowl of a food processor and process to make fine crumbs.
Heat a frying pan over moderate heat.
Spray onion and bacon with oil and add to the pan and cook and stir for 2 minutes or until bacon is crisp and then cool slightly.
Combine mince, carrot, egg, parsley, barbecue sauce, breadcrumbs and bacon mixture in a bowl and then spoon into the bread cases.
Sprinkle with cheese and top with a tomato half, cut side up and bake for 20 minutes or until golden brown and cooked and then let stand for 5 minutes, then transfer to a sire rack to cool.
Pack 2 in lunch box with extra sauce and salad (if using)
Tips & Variations
- Cooking oil spray