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Little bacon and egg pies
Little bacon and egg pies
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Try these cute bacon and egg mini pies for a quick and delicious breakfast on the run.
Ingredients:
  • 3 sheets frozen ready-rolled puff pastry, thawed
  • 500g bacon, thinly sliced
  • 352.50 gm sour cream
  • 82.50 ml chopped chives
  • 12 eggs
Instructions:
  • Preheat the oven to 200°C. Lightly grease 12 Texas muffin pans each with a 3/4-cup capacity. Cut the pastry sheets into quarters and gently place a square of pastry into each muffin pan.
  • Fry bacon in a small pan over medium-high heat until lightly golden, about 3 to 4 minutes. Drain on paper towels and let cool for 5 minutes.
  • Layer most of the bacon at the bottom of each pastry shell. Combine sour cream, chives, salt, and pepper until smooth. Spread the mixture over the bacon. Crack an egg over the sour cream mixture and finish with the remaining bacon on top.
  • Bake until pastry is crisp and golden, and filling is fully cooked, about 25-30 minutes. Rest for 5 minutes before unmolding. Season to taste and serve hot.

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