Cook time: 15 mins
I grew up eating Mum’s bacon and egg pies and they were delicious. The only problem was there was never enough. That’s why I’ve made individual serves – that way everyone gets to have some. I love the addition of peas into the mix… yum!
10 rashers bacon (you could use slices of ham or rashers of prosciutto)
8 eggs – lightly beaten in a jug (can add a little milk to make it go further)
1 cup peas
½ cup tasty cheese (optional)
2 tbsp parsley
- Preheat oven to 200˚ fan forced (220˚ in normal oven).
- Grease or line a muffin tray. Lay the Bacon into muffin tray moulds as the base. Combine the parsley and peas in a bowl then place a tsp or so into the moulds. Fill ¾ to the top with the beaten egg, top with cheese and place in oven.
- Bake until golden.
- You can change the muffin tray lining of these pies, they can be puff pastry, slices of bread rolled out with a rolling pin, ham, bacon, prosciutto - what ever you have lying around. If you do use pastry or bread, chop the bacon into the egg mixture before baking.
- If using pastry prick the bottom of the pastry with a fork once it is in the muffin tray,this will stop it from rising.