Recipe – Bacon and Egg Pies

So we have a huge accumulation of eggs at the moment so I went on the hunt for recipes to use them up.  But we are also on an extremely tight budget this week meaning I could only use what we already had.  I made some orange curd and meringues and have a frittata in mind, but a friend suggested I make some bacon and egg pies.  I found a few recipes but nothing really worked with what I had, so I put together a few bits and pieces and came up with this.  It has been a hit with both hubby and the boys, and with only a few ingredients is quite simple to put together.

Ingredients –

* 2 sheets frozen ready-rolled puff pastry, thawed

* 300g bacon, thinly sliced

* 1 cup sour cream

* 1 brown onion, diced

* 8 eggs

* 1 cup shredded cheese

Directions –

* Preheat oven to 180°C.

* Lightly grease a Texas muffin pan and/or a regular muffin pan.

* If using a texas muffin pan cut pastry sheets into quarters, for a regular muffin pan you need to cut them into 9.

* Gently ease a square of pastry into each muffin pan.

* Cook bacon and onion in a small frying pan over medium-high heat for 3 to 4 minutes or until light golden.

* Place three-quarters of bacon into base of each pastry shell.

* Whisk sour cream and eggs until well-combined.

* Spoon mixture over bacon.

* Top with remaining bacon, onion mixture.

* Sprinkle some cheese onto each one.

* Bake for 20 to 30 minutes or until pastry is golden and filling is cooked.

* Allow to stand for 5 minutes before removing from pan.

 

Notes –

* You can substitute the bacon for ham is that’s what you have.

* The above mixture made 6 texas style muffin sized ones and 9 regular muffin sized ones.  The larger ones are great as a lunch on the run, while the others are perfect for snacks.

* Add in some fresh herbs if you have them on hand to give it some extra flavour, and add in your salt and pepper with your egg mix.

* Serve with tomato relish – yum yum!

* You could also throw in any other left over vegetables to this mix (I generally make “leftover” scrolls with all my odds and ends).

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