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Little bacon & egg pies
Little bacon & egg pies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious bacon, egg, and spinach stuffed muffins - perfect for brunch gatherings!
Ingredients:
  • 6 shortcut bacon rashers
  • 4.60 gm olive oil
  • 3 sheets frozen shortcrust pastry, thawed
  • 60g baby spinach leaves
  • 6 eggs
Instructions:
  • Preheat oven to 180°C. Lightly grease 6 large muffin cups with oil. Cut bacon rashers in half lengthwise, then into strips. In a frying pan, cook bacon in oil over medium heat for about 5 minutes until lightly browned.
  • 1. Cut out two 14cm rounds from each pastry sheet. Gently fit them into muffin cups, pressing the corners of the pastry against the sides. 2. Trim off any thick stems from the spinach and distribute evenly among the pastry cases, layering on the base and sides.
  • Layer the crispy bacon over the bed of fresh spinach before gently cracking an egg into each nest. Bake for 20 minutes until the eggs are perfectly cooked. Enjoy these delightful treats warm or let them come to room temperature for a versatile dish.

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