Mini bacon and egg pies

Posted by Jennifer Porter on

These pies are perfect for kids parties - or early morning rises for the Rugby World Cup!

The great thing is they can be made ahead of time and reheated. Also can be frozen and pulled out of the freezer when you can't be bothered cooking!

INGREDIENTS: Makes 24 mini pies (or 1 large pie)

  • 10 eggs
  • ½ cup cream
  • ½ cup milk
  • 1 cup of finely grated tasty cheese
  • 5 slices of bacon – grilled and finely chopped
  • 5 sheets of puff pastry
  • salt and pepper

Whisk together eggs, milk, cream, cheese, salt, and pepper.
Cut 5 rounds out of each sheet of pastry, and use the rounds to line the hole
of 2x12 muffin trays. (I use Olive oil spray on the tray to ensure they don't stick)
Divide the chopped bacon between the pastry rounds.
Pour egg mixture over bacon, to almost at the top of the pastry.
Bake for 20 minutes at 200°C.

Easy - and delicious!


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