Bacon Egg Phyllo Mini Pies Recipes

Steps:

• Whisk together eggs, milk, cream, parmesan, salt, and pepper.
• Cut 5 rounds out of each sheet of pastry, and use the rounds to line the holes of 2x12 large cup muffin pan.
• Divide the chopped bacon between the pastry rounds.
• Pour egg mixture over bacon, to almost at the top of the pastry.
• Top each pie with a slice of tomato.
• Bake for 20 minutes at 200°C.

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.

Steps:

• In a large skillet, saute the bacon until tender crisp. Add 1 - 2 T water to scrape down the cooked on bits. Stir until the water is absorbed. Set aside.
• Stir in softened goat cheese into the onion. Set aside.
• Take one sheet of phyllo and place on the counter. Cover the remaining sheets with a clean dish cloth. Brush sheet with melted butter. Repeat with remaining sheets. (See note about presentation) Place in a pie dish and fold edges.
• Spread cheese mixture over phyllo. Whisk eggs with cream and Dijon mustard. Pour over cheese and bake for 20 minutes in a 375 oven.
• Remove pie from oven and sprinkle cut tomatoes, chopped bacon, chives, mushrooms (if using).
• Bake until eggs are set and phyllo is golden; about 30 - 35 minutes.
• Let stand for 10 minutes before serving.
• Note on Presentation: The sheets are rectangle -- the dish is round. You can either stagger the sheets so that they are not all lined up together or you can cut the sheets so that they are a bit more uniformed. If you left the sheets as is and place them in the pie, once the sheets are folded, the pie bunches up in one area and is sparce in another.
• Variation: Grilled veggies or wild mushrooms would be a nice addition. If using frozen mushrooms, thaw first before adding them to the pie.

Steps:

• Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 tablespoon in pan., Add onion to drippings; cook and stir over medium-high heat until tender. Remove from pan. Wipe skillet clean if necessary., In a small bowl, whisk the eggs, Parmesan cheese and seasonings until blended. In the same skillet, heat butter over medium-high heat. Pour in egg mixture; cook and stir until eggs are almost set., Place crust on an ungreased baking sheet. Spread with Alfredo sauce. Top with red peppers, bacon, onion and scrambled eggs. Sprinkle with cheeses. Bake 6-8 minutes or until cheese is melted and eggs are set.