Egg and bacon picnic piesReviewed by our expert panel
(at time of publication)
- 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
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)
Total fat 19g
–Saturated fat 6g
Dietary fibre 3g
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