Mini bacon and egg pies
- Serves 6
- Prep time: 10 mins | Cooking time: 15 mins
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.
Recipe by: Food in a Minute
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.