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Egg ‘n’ Bacon Leftover Pies

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Description

Are you wondering why it says leftover in the recipe title? No? Maybe you’ve made our Apple Pie.. or just happen to have some leftover pastry.

No pastry? No stress. Make them without!

Another quick and easy recipe that’s sure to suit everyone under your roof… egg and bacon pies.

It’s so quick and so easy.. and so damn delicious that we just had to give you the recipe. So far no one has been able to tell that they’re gluten, dairy and sugar free. That’s a great bonus – but with a flaw… Everyone wants to eat them!

So our best hint for you is this… make as many as you can in one hit.

 

Ingredients

If using: Leftover pie pastry or any gluten free pastry on hand.
8 large, free range eggs
250gm gluten free bacon pieces
1 medium packed cup freshly chopped chives
1/2 cup rice milk
2 tbsp. gluten free worcestershire sauce
salt and pepper to season
optional: 1 cup grated bio/soy cheese

Directions

1
Break the eggs into a large bowl.
2
Add the chopped chives, milk, bacon pieces, worcestershire sauce and cheese if using.
3
Season well with salt and pepper.
4
Whisk together until all ingredients are combined.
5
Preheat oven to 180 degrees Celsius (fan forced).
6
If using pastry, roll out on a baking sheet to approximately 3mm. Cut to size and place each portion into a well greased muffin tin.
7
If not using pastry, grease a muffin tin well and fill each hole 3/4 of the way.
8
Bake for 25 minutes or until the egg mixture is fully cooked.
9
Turn out on to a wire rack and allow to cool before serving.
10
Keeps for 3 days inclusive, refrigerated (if they last).