Mini bacon and egg pies
These single serve bacon and egg pies are yummy, gluten free, high in protein and make a nice addition to school lunch boxes, or a quick dinner.
Ingredients
Method
Ingredients
- 350g middle bacon (rind removed)
- ½ cup grated cheese
- 6 eggs
- ½ cup Mediterranean Chunky Dip Basil Pesto
- salt and pepper, to taste
Method
- Preheat oven to 200°C (fanbake).
- Lightly grease six holes of a muffin tin. Line the holes with bacon, then place a little of the cheese into each.
- Crack an egg into each hole, then season to taste.
- Dollop a teaspoon of Mediterranean Basil Pesto Chunky Dip into each hole, then place in the oven and bake for 15 minutes or until the eggs are cooked.
Tips
- Add a dollop of tomato sauce once out of the oven for extra flavour!
- Add your favourite veggie to each pie for more nutrients in each bite!
FAQs
- Why is my bacon and egg pie watery?
- The pie filling has too much moisture: try pre-cooking the bacon to crisp it up and reduce the water in it. Also be sure to use fresh eggs.
- Can you reheat mini bacon and egg pies in the microwave?
- Yes! They can also be heated in the microwave, although the bacon won't be as crispy.