Mini Bacon and Egg Pies
- Serves 6
- Prep time: 15 mins | Cooking time: 30 mins
Bacon and eggs with a twist! These mini pies are perfect for an after-school snack or pop in one your lunchbox. Eat fresh from the oven, from the fridge or reheat.
Ingredients
6 snack wraps
200g bacon, diced
8 eggs
2 tbsp milk
Salt/pepper
Method
Line a muffin tin with non-stick paper or spray with oil.
Slice the wraps into quarters, and place two quarter into a muffin tip to form a pastry base and sides. Make sure that the edges are overlapping.
Cook the bacon in a frying pan for 10-15 mins.
Whisk the eggs with the milk and season with salt and pepper.
Pour the egg mixture into each wrap lined muffin case.
Sprinkle the diced bacon on the egg mixture.
Cook in the oven at 180°C for 15-20 minutes, until the egg is fully cooked, and the wraps are starting to crisp up.