Little bacon and egg pies

Bacon and egg pies recipe

The crust on these filling bacon and egg pies are made with bread. This is a perfect brunch, light lunch or lunch box filler.

Category:

After school snacks, Breakfast, Brunch, Budget, Easy recipes, Bacon recipes

Ingredients:

vegetable oil spray
1 onion, diced
4 rashers bacon, diced
6 slices wholemeal bread, crusts removed
4 eggs
1/3 cup milk
2 tbsp flat-parsley, chopped

Method:

Preheat oven to 180°C or 160°C fan-forced. Spray a 6-cup Texas muffin tin with oil and set aside.

Spray oil in a frying pan; over medium heat, cook the onion and bacon until the onion is translucent.

Push the bread into the muffin tin and spoon in the bacon and onion mixture.

In a bowl, whisk together egg, milk and parsley and distribute evenly into the 6 muffin tins.

Bake for 20 minutes. Leave to sit for 3 mins before running a knife around the edges. Serve.

Notes:

When pouring in the egg mixture into the tins, it will overflow and then absorb down into the bread. It seems like it is too much but then is settles and you add the rest.
Make these muffins more scrumptious by adding a little grated cheese on the top.
Use your favourite bread. I prefer crunchy multigrain for the great texture it brings.
This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.

Chorizo, Bacon and Egg Pie

Ingredients

1 leek, white part only, washed and thinly sliced

1 organic chorizo sausage, sliced 1cm thick

5 organic/free range bacon rashes

¼ tasty cheese

Salt and pepper to taste

5-7 free range eggs

1 packet filo pastry

200g butter melted

Method

Preheat oven to 180 degrees C

Sauté bacon, chorizo and leek in a pan over medium heat. Set aside to cool slightly.

Grease your selected pie dish and layer with buttered filo pastry. *See tip below*

Spoon half your bacon, leek and chorizo mixture and half your cheese into the base of your prepared pie dish. Break 2-4 eggs over the mixture. Season with salt and pepper. Repeat this step.

Pierce 1 or 2 egg yolks only and allow to spread around the pie.

Fold over any filo pastry that’s hanging over and seal the top with another sheet of buttered filo pastry. Brush the top of your pie with butter. Cut a couple of slits in the top of the pie. Don’t be concerned if it looks a bit messy, once it’s cooked it will look flaky and divine!

Cook for approximately 30-40 minutes or until the pie has risen and can be tapped without it collapsing.

Let it settle for a few minutes, cut and enjoy!!

*Filo Pastry Tips*

Let filo thaw at room temperature for a good 30 minutes before using.

Filo pastry dries out and cracks very quickly when it comes in contact with air. To prevent this from occurring, cover the filo with non-stick baking paper, then a damp tea towel. This will prevent the filo drying out.

Place filo, 1 sheet at a time, on a clean work surface and brush with melted butter between layers. This ensures a flaky result.

Mum's Bacon and Egg Pie

Ingredients

6-8 eggs, slightly stirred

4 bacon rashers, roughly chopped

1 small onion, grated

1 packet of puff pastry (or sheets of puff pastry)

Parsley, chopped

Ground black pepper

1 cup mixed frozen corn and peas

Quantity of chopped semi sun-dried tomatoes (optional)

Method

Preheat oven to 200 degrees Celsius (or as per directions on pastry packaging).
Line pie dish with half of pastry (either rolled or sheets); brush a little milk around the edge.
Spread bacon over base.
Top with grated onion.
Pour in egg mixture (retain a small quantity to brush top of pie).
Gently stir in corn/peas plus small quantity of semi sun-dried tomatoes. Sprinkle with pepper (and salt if you want).
Cover with remaining half of pastry. Pinch edges with fingers.
Brush top with small quantity of the egg mixture. Cut two vents in top of pastry.
Bake for 30 to 40 minutes or until golden brown.

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It was my 40th birthday on 11 February and to celebrate I decided to hold a family friendly picnic in the park during the day and a single girls dinner party at night. Unfortunately, because my planning abilities are somewhat impaired at the moment, I accidentally booked both functions on the same day! Luckily, the picnic is from 10-2 and the dinner doesn't start until 5.30pm. This is really going to test my organisational skills.

The menu for the dinner party is going to consist of:

Individual beef wellingtons

Because I get heart burn from onions I exclude it from my version.

One of my friends is a vegetarian so hers will have to exclude the meat. This is the vegetarian version:

Vegetables Wellington

1 Tbs. plus 1 tsp. olive oil, divided
1 lb. asparagus, cut into 1 ½-inch pieces
2 medium red bell peppers, cut into thin strips
1 medium onion, thinly sliced (1 ½ cups)
1 5-oz. pkg. baby spinach leaves
1 10-oz. log goat cheese
1 4-oz. jar prepared pesto sauce
1 large egg
1 17.3-oz. pkg. frozen puff pastry, thawed
1 16-oz. jar prepared tomato sauce

Preheat oven to 425°F. Coat baking sheet with cooking spray. Heat 1 Tbs. oil over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, remove from heat, and stir until spinach wilts. Cool.
Combine goat cheese and pesto in bowl. Beat egg with 2 tsp. water in separate bowl.
Lay 1 sheet puff pastry on well-floured work surface. Cut into 8 rectangles. Brush edges of rectangles with egg. Scoop 2 Tbs. sautéed vegetables into center of each rectangle, keeping edges clear. Top with pesto-cheese mixture. Cut remaining puff pastry sheet into 8 rectangles, and place on top of vegetables and cheese, stretching dough gently by hand to cover entire surface. Press edges firmly with fingers or fork to seal tightly. Place on prepared baking sheet, and brush tops with egg. Chill 10 minutes.
Bake 25 minutes, or until pastry is golden brown. Meanwhile, heat tomato sauce in saucepan until warm.
To serve: Spoon 1/4 cup tomato sauce onto plate and top with Wellington.

Side dishes will include possibly baby broccolini or asparagus - depending on what's in season. Microwaved baby potatoes & bakes sweet pumpkin.

The dessert is going to be courtesy from my other friend and it's going to be a Freddo Ice-cream cake - yum! Delicious!

As an appetiser I will make bruschetta with fresh tomato, pesto, avocado, red onions and balsamic vinegar dressing. It's delicious served on lightly toasted bruschetta bread.

I'll post pictures to show how my creations turned out!

The picnic menu will include a variety of finger foods including sandwiches, baguettes with a variety of fillings and some sausages for barbecuing. The sweets will include some biscuits (store bought) and if I have time a cake! I'll post pictures.

Now I just hope it doesn't rain!