Egg & Bacon Mini Pies

By Pilly

If you prefer firm eggs, cook a further 2 minutes.

You can use chopped shaved ham instead of bacon if prefered.

Ingredients

• 6 large slices white or multigrain bread
• 1/2 cup (65g) diced bacon
• 1 small green capsicum, finely chopped
• 6 cherry or grape tomotoes, halved
• 6 eggs
• 2 tablespoons grated tasty cheese
• Cooking oil spray

Preparation

Step 1

Preheat oven to 160 fan forced.

Grease 6-hole muffin tray. Remove crust from bread, press each slice into each hole and lightly spray with oil.

Lightly spray a frying pan with oil. Heat pan over moderate heat. Add bacon, cook and stir 1-2 minutes or until golden. Drain on paper towels. Combine bacon and capsicum in a bowl.

Divide bacon mixture amoung bread cases. Top with tomoto. Make and indent at centre and crack an egg in each hole. SPrinkle with cheese on top.

Bake pies for 15 minutes or until egg has set around the edges but slightly soft in the middle.