Bacon & Egg Pies

51263763_660039257745550_918923994034339840_n
Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email

Simple To Make Essential Oil Infused Snacks The Whole Family Will Love!!

My kids always come home from school ‘starving hungry’. Having these yummy snacks on hand pass their harsh critique all the while giving them the goodness of as many veggies and eggs as you can fit in! I’m blessed to have a thermie in my kitchen but you can easily zchoozch everything up in a food processor, or can use some good old elbow grease and a grater to get the job done. 

Ingredients:

  • Puff Pastry 
  • 13 lightly mixed eggs
  • Grated Cheese for sprinkling
  • 500 gms Finely Diced Bacon 
  • 3 Medium Carrots
  •  Grape Tomatoes halved
  • 3 Medium Zucchinis
  • 1 Large Onion
  • Baby Spinach for sprinkling
  • 2 Drops Fennel Essential Oil
  • 2 Drops Basil Essential OIl
  • Salt & Pepper to taste
  • Tomato or Onion Relish (not necessary)

Method:

Preheat oven to 180-200 degrees celcius.
Cut each piece of pastry in to quarters and place into each muffin hole. Finely dice bacon, blitz carrots, zucchinis, onions then add salt & pepper to a microwave dish and cook for 8 minutes. If using relish place half a teaspoon into the base of each muffin hole. Add a dessert spoon of the bacon mix and place a few baby spinach leaves in each muffin hole. Spoon egg mixture on top and then sprinkle with grated cheese before topping with a half a grape tomato. Bake in a moderate to hot oven for about 25 minutes or until cook and golden brown. Leave to cool for 5 minutes before removing. Can be served hot or cold.