Mini Bacon & Egg Pies
October 09, 2015
"From That's Life magazine."
- Serving Size: 1 (51.4 g)
- Calories 216.1
- Total Fat - 15 g
- Saturated Fat - 4.2 g
- Cholesterol - 57.5 mg
- Sodium - 175.6 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 0.5 g
- Sugars - 0.3 g
- Protein - 6.1 g
- Calcium - 43.2 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 180C (160C fan forced).
Spray 24 holes of two standard size patty pans (2 tablespoons capacity) with cooking spray.
Using a 7cm round cutter, cut out 24 rounds of pastry and place pastry rounds into patty pans.
Divide cheese and bacon evenly among pastry shells.
Crack eggs into a bowl and lightly beat, season eggs with pepper and pour evenly into pastry lined holes.
Bake for 12-15 minutes or until golden and puffed and egg has set.
Allow to cool slightly before serving.
Serve warm or at room temperature with a simple side salad of lettuce, cucumber and tomato for a light meal.
Add some chutney on the side if desired.
If you have no pastry make small cases out of stale sliced bread, roll the bread flat with a rolling pin until thin and compact and then using a 7cm cutter cut out and then press into the patty pans and fill as described.
Tips & Variations
No special items needed.