Egg and bacon picnic pies

Serves: 6

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

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spray oil, to grease

180g lean bacon, fat-trimmed, chopped

1 onion, finely chopped

1 cup frozen peas (optional)

6 sheets filo pastry

9 eggs

¼ cup skim milk

freshly ground black pepper

1 large or 2 medium tomatoes, sliced

½ cup grated reduced-fat cheddar cheese

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Instructions

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1 Preheat oven to 180ºC. Lightly oil a 6 x 1 cup-capacity Texas muffin pan. Heat a non-stick frying pan over a medium-high heat and cook bacon and onion together for a few minutes. Add peas (if using) and remove from heat.

2 Spray 1 filo pastry sheet lightly with oil then fold in half. Spray with oil and fold in half again. Press filo square into a muffin hole, folding in the sides to form a cup shape. Repeat with the remaining filo sheets. Divide bacon, onion and pea mixture among the 6 cups.

3 Whisk 3 of the eggs and trim milk together with pepper. Pour over bacon mixture in the cups. Break an egg into each of the 6 cups, top with tomatoes and cheese. Bake for about 20 minutes or until filling is set. Serve warm or cold (for a picnic) with a salad.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 1290 kJ

Protein 22 g

Total fat 19 g

Saturated fat 6 g

Carbohydrates 10 g

Sugar 4 g

Dietary fibre 3 g

Sodium 510 mg

Calcium 150 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.