Egg and bacon picnic pies
Serves: 6
Time to make: 35 mins
Hands-on time: 15 mins
Total cost: $12.90 / $2.15 per serve
(at time of publication)
Ingredients
- oil spray, 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 trim milk
- freshly ground black pepper
- 1 large or 2 medium tomatoes, sliced
- ½ cup grated reduced-fat cheddar cheese
Instructions
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)
Kilojoules 1290kJ
Calories 0.00cal
Protein 22g
Total fat 19g
–Saturated fat 6g
Carbohydrates 10g
–Sugars 4g
Dietary fibre 3g
Sodium 510mg
Calcium 150mg
Iron 3.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Carolyn Robertson
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
