MINI EGG & BACON PIES
This is my little egg & bacon pie. It is very basic, made for kids, so feel free to add any little herbs, etc, that you like! They are great served either hot or cold, and my kids love them in their lunchboxes.
Provided by Sara 76
Categories Lunch/Snacks
Time 35m
Yield 24 pies
Number Of Ingredients 9
Steps:
- Whisk together eggs, milk, cream, parmesan, salt, and pepper.
- Cut 5 rounds out of each sheet of pastry, and use the rounds to line the holes of 2x12 large cup muffin pan.
- Divide the chopped bacon between the pastry rounds.
- Pour egg mixture over bacon, to almost at the top of the pastry.
- Top each pie with a slice of tomato.
- Bake for 20 minutes at 200°C.
Nutrition Facts : Calories 362.3, Fat 26, SaturatedFat 7.7, Cholesterol 116.4, Sodium 229.7, Carbohydrate 23.7, Fiber 0.8, Sugar 0.6, Protein 8.4
BACON AND EGG PIES
Home-made individual bacon and egg pies, baked in patty tins or as a whole pie, make a very good and easily transportable picnic dish. Alternatively, they are nice served warm after the picnic if the weather wasn't up to scratch. For a whole pie, use an 8 inch (20 cm) tin, 4 eggs, 6 rashers of back bacon and 5 fl oz (150 ml) of milk.
Categories Picnic Recipes Perfect pies
Yield Makes 12
Number Of Ingredients 8
Steps:
- Begin by making the pastry by sifting the flour and pinch of salt into a large bowl, holding the sieve as high as possible. Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour, using your fingertips only, and being as light as possible. As you do this, lift it up high and let it fall back into the bowl, just long enough to make the mixture crumbly with a few odd lumps here and there. Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together. Then discard the knife and, finally, bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If this hasn't happened, then add a spot more water. Now place the pastry in a polythene bag and leave it in the fridge for 30 minutes to rest. Next, hardboil 2 of the eggs by placing them in a small saucepan and adding enough water to cover them by about ½ inch (1 cm). Bring the water up to simmering point and put a timer on for 7 minutes. Then, when the time is up, cool the eggs rapidly under cold, running water for about a minute, and leave them in cold water till they're cool. Meanwhile, grill (or fry) the bacon gently until the fat begins to run and pre-heat the oven to gas mark 6, 400°F (200°C). Roll out half of the pastry, on a lightly floured surface, cut out 12 rounds using the 3½ inch (9 cm) cutter and line the patty tin. Now peel and chop the eggs quite small and chop the bacon fairly small, too, Then divide the egg and bacon among the pies and season with freshly milled pepper and a very little salt. Beat the remaining egg together with the milk and carefully pour the mixture into the pies, allowing it to settle as you go. Dampen the edges and roll out the rest of the pastry to cut out the smaller rounds for the lids. Make a small hole in the centre of each pie, brush the tops with milk, then bake for 10 minutes. After that, reduce the heat to gas mark 5, 375°F (190°C) and cook for a further 25 minutes.
KETO BREAKFAST CASSEROLE RECIPE (EGG AND BACON PIE)
Nothing can be simpler than making a keto breakfast casserole (crustless egg and bacon quiche) - 1.6g NET carbs. It's the perfect high-protein breakfast and freezer-friendly for easy low-carb meal prep.
Provided by Libby Jenkinson
Categories Dinner Lunch Lunch boxes Snacks
Time 40m
Number Of Ingredients 8
Steps:
- Whisk the eggs and milk together using a fork.
- Add all the ingredients, reserving the tomatoes and extra cheese for the top.
- Add any vegetables (optional) and stir gently.
- Pour into a 20x30 cm/8x12 inch square baking dish that has been greased and lined with baking parchment paper.
- You may need to move the vegetables in the dish with the fork so they are evenly distributed.
- Optional: Place the sliced cherry tomatoes and cheese on top.
- Bake at 180C/350F for 20-30 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 195 kcal, Carbohydrate 1.9 g, Protein 13.1 g, Fat 14.7 g, Sugar 1.4 g, Sodium 438.4 mg, Fiber 0.3 g
BACON EGG PHYLLO MINI " PIES"
Make and share this Bacon Egg Phyllo Mini " Pies" recipe from Food.com.
Provided by Kitchen__Princess
Categories Breakfast
Time 55m
Yield 6 servings (or 12 pies)
Number Of Ingredients 8
Steps:
- Preheat the oven to moderately hot (200°C). Grease a 12 hole (1/3 cup capacity) muffin pan.
- Cook bacon in heated pan, stirring, about 5 minutes or until brown and crispy; drain on absorbent paper.
- Cut 48 x 10cm squares from pastry sheets. Brush squares with butter place 4 squares over base, extending up sides, of each prepared pan hole. Break eggs into holes, top with tomato, cheese and bacon, bake in moderately hot oven, uncovered, about 15 minutes or until egg is cooked and cheese has melted. Carefully lift pies out of pan.
- Just before serving, sprinkle with chives and pepper.
Nutrition Facts : Calories 457.7, Fat 35.3, SaturatedFat 16.9, Cholesterol 433, Sodium 556.7, Carbohydrate 15.9, Fiber 1, Sugar 1.9, Protein 18.7
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