Looking for a simple breakfast you can grab and go on the way to work? You have to try these Mini Bacon and Egg Pies! They’re so quick and easy to pull together and are made from simple, everyday ingredients most of us already have on hand. They freeze well too, so feel free to make a double or triple batch and stash some away for busy days. You won’t regret it.
INGREDIENTS
Here’s what you’ll need to make these mini bacon and egg quiches (measurements listed in the full recipe at the bottom of this page)…
Frozen Puff Pastry SheetOlive OilOnionBaconEggsHeavy Cream / Cooking CreamCheddar CheeseSalt and Pepper
INSTRUCTIONS
Preheat the oven to 180C / 350F. Heat oil in a frying pan on medium heat, then fry bacon and onion until the onion is softened and the bacon is cooked. Remove from heat. Whisk eggs, cream, salt and pepper together in a bowl until well combined. Cut the puff pastry sheet into 9 even squares. Press each square of puff pastry into a seperate hole in the prepared muffin pan, letting the corners of the pastry point up. Divide the cooked bacon and onion evenly across the pastry cases, then sprinkle cheese evenly on top. Pour the egg mixture evenly in over top. Be careful not to overfill the cups. Place the tray into the oven and bake for 12-15 minutes, or until the quiche is cooked through and golden brown. The filling will puff up as it cooks, and this is ok! Allow the quiches to cool for a few minutes in the muffin tray, then move to a wire rack to cool completely.
TOP TIPS
Be careful not to overfill your cups when pouring the egg mixture in. You’ll have just enough for 9 quiches with the recipe as is. If all else fails, mix one more egg and a dash of cream together and use that to fill what you have remaining.Feel free to add in some veggies if you’d like - tomato or capsicum / bell pepper would go well.Feel free to double or triple this recipe for a larger crowd.Great served warm or cold. Quiche reheats well, so if you want to make a batch at the start of the week and portion out for a few lunches that’ll be great. Just store in an airtight container. You can also freeze this way.
MORE EGG RECIPES
Vegetarian QuicheBacon and Egg PieImpossible QuicheMini Vegetarian Quiches
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If you’re more of a visual person, there are step by step photo instructions featured in the post above. Be careful not to overfill your cups when pouring the egg mixture in. You’ll have just enough for 9 quiches with the recipe as is. If all else fails, mix one more egg and a dash of cream together and use that to fill what you have remaining.
Feel free to add in some veggies if you’d like - tomato or capsicum / bell pepper would go well.Feel free to double or triple this recipe for a larger crowd.Great served warm or cold. Quiche reheats well, so if you want to make a batch at the start of the week and portion out for a few lunches that’ll be great. Just store in an airtight container. You can also freeze this way.
