BACON EGG PHYLLO MINI " PIES"

Bacon Egg Phyllo Mini

Provided by Kitchen__Princess

Categories Breakfast

Time 55m

Yield 6 servings (or 12 pies)

Number Of Ingredients 8

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4 slices bacon, chopped (rashers)
8 sheets phyllo pastry
100 g butter, melted
12 medium eggs (55g each)
2 medium tomatoes, sliced
3/4 cup grated cheddar cheese
2 tablespoons finely chopped fresh chives
fresh coarse ground black pepper

Steps:

Preheat the oven to moderately hot (200°C). Grease a 12 hole (1/3 cup capacity) muffin pan.
Cook bacon in heated pan, stirring, about 5 minutes or until brown and crispy; drain on absorbent paper.
Cut 48 x 10cm squares from pastry sheets. Brush squares with butter place 4 squares over base, extending up sides, of each prepared pan hole. Break eggs into holes, top with tomato, cheese and bacon, bake in moderately hot oven, uncovered, about 15 minutes or until egg is cooked and cheese has melted. Carefully lift pies out of pan.
Just before serving, sprinkle with chives and pepper.

Nutrition Facts : Calories 457.7, Fat 35.3, SaturatedFat 16.9, Cholesterol 433, Sodium 556.7, Carbohydrate 15.9, Fiber 1, Sugar 1.9, Protein 18.7