Ingredients for Bacon Egg Phyllo Mini Pies
- 4 slices bacon
- 10 (13 x 9 inch) sheets phyllo dough
- 1/4 cup butter, melted
- 12 large eggs
- 2 tablespoons chopped tomato
- 1/4 cup shredded cheddar cheese
- 1 tablespoon fresh chives, snipped
- 1/4 teaspoon freshly ground black pepper
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How to Make Bacon Egg Phyllo Mini Pies
- Preheat oven to 375°F (190°C).
- Grease a 12-hole muffin tin with butter or cooking spray.
- Cook 4 slices of bacon in a medium skillet over medium heat, stirring occasionally, for about 5-7 minutes, or until crispy. Remove bacon with tongs and drain on paper towels. Crumble bacon.
- Cut 48 4x4 inch squares from phyllo sheets. (You may need more than one package depending on sheet size)
- Lightly brush each phyllo square with melted butter.
- Place 4 phyllo squares in the bottom of each muffin cup, overlapping the edges to create a cup shape. Brush with additional melted butter.
- Crack one egg into each phyllo cup. Top with 1 tablespoon shredded cheddar cheese, 1 teaspoon chopped tomato, and 1 tablespoon crumbled bacon.
- Bake for 15-20 minutes, or until eggs are cooked through and cheese is melted and bubbly.
- Carefully remove pies from muffin tin using a small offset spatula. Let cool slightly.
- Just before serving, sprinkle with fresh chives and freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
7g
Fat
84g
Carbs
5g
