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.
* 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
* 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.
* 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).