CRUSTLESS BACON AND EGG PIE
This is such an easy recipe. Just turn the oven on and by the time it is up to temperature, you will have thrown all the ingredients together. It is also a fabulous way to add extra greens such as spinach, zucchini, asparagus, or any leftover vegetables.
Eat it warm with a side salad, or cold for work, school lunch or a picnic. You can even add your favourite herbs such as basil, chilli, rosemary or maybe a pinch of curry powder.
Leave a comment below, on what you add to your crustless bacon and egg pie.
CRUSTLESS BACON & EGG PIE
PREP TIME
10 mins
COOK TIME
30 mins
TOTAL TIME
40 mins
Author: Libby
Recipe type: Dinners; Lunch; Lunchbox
Serves: 6
INGREDIENTS
8 eggs150ml / just over ½ cup full fat milk1 spring onion finely sliced2 bacon slices diced100g / 3.5 oz / 1 cup grated/ shredded cheese+/- salt/pepper to tastesliced cherry tomatoes and extra grated / shredded cheese to decorate the top
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INSTRUCTIONS
Whisk the eggs and milk with a fork.Add all the other ingredients, reserving the tomatoes and extra cheese for the top.Add any vegetables and stir gently.Pour into a 20cm/8inch square baking dish that has been greased and lined with baking paper.You may need to move the vegetables in the dish with the fork so they are evenly distributed.Place the sliced cherry tomatoes and cheese on top.Bake at 180C/350F for 20-30 minutes
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