Egg and bacon picnic pies

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.