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
- 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
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)
-
Calories 0.00cal
-
Kilojoules 1290kJ
-
Protein 22g
-
Total fat 19g
-
–Saturated fat 6g
-
Carbohydrates 10g
-
–Sugars 4g
-
Dietary fibre 3g
-
Sodium 510mg
-
Calcium 150mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
