Mini bacon and egg pies

Everyone is so busy these days, so we are sharing some of our favourite childhood lunchtime treats that Mum would make. The first are her mini bacon and egg pies (pastry free). She would make a batch of these, then freeze them. She would put them in our lunchboxes and they would defrosted by lunchtime.

Ingredients

8	Free-range eggs (Main)
8 slices	Brown bread
2 rashers	Bacon, rind removed, diced (Main)
1 Tbsp	Chopped parsley, optional
8	Cherry tomatoes

Directions

1. Preheat the oven to 210C
2. Spray a muffin tray with oil spray. Using a rolling pin, roll the slices of bread flat and, cutting around a saucer that is slightly bigger than your muffin tray holes, make circles out of the bread. Crack one egg into each bread case.
3. Sprinkle the diced bacon evenly among the four cases and place a cherry tomato into each case. Give each case a sprinkle of salt and pepper, add parsley if using, then pinch the yolk with your fingers to break.
4. Place the pies into the oven and bake for 15 minutes. Remove from tray. Allow to cool and wrap them in plastic wrap and individually and freeze. Place them in lunch boxes and they will be defrosted by lunch time.

If you liked this recipe, try Karena and Kasey's

fruit jars

- perfect for school lunchboxes.