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)
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Preheat the oven to 150°C
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Lightly fry the bacon for 5 minutes in a frying pan
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Place a strip of bacon around the edges of each hole of a non-stick muffin tin
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Whisk eggs, milk, herbs and seasoning together
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Divide the tomatoes and cheese between the muffin tins and top with the egg mixture
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Bake for 25 minutes or until golden brown