Breads

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
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

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