Mini Egg & Bacon Pies
Recipe: #41723
October 07, 2023
Categories: Breakfast, Snacks, Bacon, Eggs, Appetizers, Australian Brunch, Easter, Oven Bake, Sour Cream, more
"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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
0 Reviews
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