Mini Egg & Bacon Pies

Prep Time
Cook Time
Ready In

Recipe: #41723

October 07, 2023

"These are fantastic for breakfast or serve them with a side salad to make an easy meal. I made these a few years back, and put some fresh baby spinach leaves over the bacon. It worked really well."

Original is 4 servings


  • Serving Size: 1 (524 g)
  • Calories 1840
  • Total Fat - 125.9 g
  • Saturated Fat - 24.8 g
  • Cholesterol - 922.2 mg
  • Sodium - 1458.2 mg
  • Total Carbohydrate - 116.8 g
  • Dietary Fiber - 4 g
  • Sugars - 4.6 g
  • Protein - 57.6 g
  • Calcium - 181.9 mg
  • Iron - 11.8 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Preheat the oven to 180°C.

Step 2

Spray four compartments of a muffin tray with spray oil; cut the pasty into quarters (or to size of muffin tins) and gently press the pastry into the muffin tin.

Step 3

Place bacon onto a baking tray and cook in the oven for 3 - 4 minutes or until done. Place the bacon onto a kitchen towel to drain and cool.

Step 4

Cut each bacon rasher in half and place one half into the base of each pastry shell.

Step 5

Mix sour cream, parsley and pepper together and spoon over the bacon into each muffin tin.

Step 6

Crack an egg over the sour cream mixture into each muffin tin.

Step 7

Place in the oven and bake for 15 - 20 minutes or until cooked.

Step 8

Remove from oven, carefully remove pastry from tin and sprinkle each pie with the chopped chives.


No special items needed.

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