Recipe: Bacon and Egg Pies

Bacon & Egg Pies Olive oil 6 cherry tomatoes (halved) 6 slices rindless streaky or back bacon 4 eggs ½ cup milk 3 tbsp cheddar (grated ) 3 tbsp gouda (grated ) 3 tbsp parsley

Bacon & Egg Pies

  • Olive oil
  • 6 cherry tomatoes (halved)
  • 6 slices rindless streaky or back bacon
  • 4 eggs
  • ½ cup milk
  • 3 tbsp cheddar (grated )
  • 3 tbsp gouda (grated )
  • 3 tbsp parsley (chopped)
  • seasoning (to taste)
  1. Preheat the oven to 150°C

  2. Lightly fry the bacon for 5 minutes in a frying pan

  3. Place a strip of bacon around the edges of each hole of a non-stick muffin tin

  4. Whisk eggs, milk, herbs and seasoning together

  5. Divide the tomatoes and cheese between the muffin tins and top with the egg mixture

  6. Bake for 25 minutes or until golden brown

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