BreadsAugust 25, 2013
Calories
167
Sodium
42mg
1% DV
Fat
11g
18% DV
Protein
2g
5% DV
Carbs
3g
1% DV
Fiber
0.9g
3% DV
Bacon and egg pies
124
The crust on these filling bacon and egg pies are made with bread. This is a perfect brunch, light lunch or lunch box filler
6
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
1 onion, diced
4 rashers bacon, diced
6 slices wholemeal bread, crusts removed
4 eggs
1/3 cup milk
2 tbsp flat-parsley, chopped
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
Nutritions
Calories
167
Sodium
42mg
1% DV
Fat
11g
18% DV
Protein
2g
5% DV
Carbs
3g
1% DV
Fiber
0.9g
3% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat4g21%
Polysaturated Fat1g11%
Monosaturated Fat5g36%
Cholesterol4mg1%
Sodium42mg1%
Potassium88mg2%
Protein2g5%
% DAILY VALUE*
Total Carbohydrate
Fiber0.9g3%
Sugar1g3%
Vitamin A27IU0%
Vitamin B60.2mg10%
Vitamin C2mg3%
Calcium23mg2%
Iron0.23mg1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.