Name: Mini Bacon and Egg Pastries with Cheddar
Yield: 4
Ingredients: butter, for greasing; 1 Ib 2 oz/500 g prepared plain pie dough; all-purpose flour, for rolling; 2 tbsp whole-grain mustard; 12 lean rindless bacon slices, diced, cooked, and drained well; 12 small eggs; pepper; generous 1 cup grated Cheddar cheese; 2 tbsp chopped fresh parsley

Mini Bacon and Egg Pastries with Cheddar

Tags: Breakfast Pork

Yield: 4

Ingredients

butter, for greasing
1 Ib 2 oz/500 g prepared plain pie dough
all-purpose flour, for rolling
2 tbsp whole-grain mustard
12 lean rindless bacon slices, diced, cooked, and drained well
12 small eggs
pepper
generous 1 cup grated Cheddar cheese
2 tbsp chopped fresh parsley

Steps

Preheat the oven to 350°F/180°C. Lightly grease a deep 12-cup muffin pan.
Roll the dough out to a 1/4-inch/5-mm thickness on a lightly floured counter and cut out 12 circles approximately 5 inches/13 cm in diameter. Use to line the cups of the muffin pan, gently pleating the sides of the dough as you ease it into the molds. Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.
Break an egg into a cup, spoon the yolk into the pastry shell, then add enough of the white to fill the pastry shell about two-thirds full. Do not overfill. Season to taste with pepper and sprinkle the grated cheese evenly over the tops of the pastries. Bake for 20-25 minutes, or until the egg is set and the cheese is golden brown. Serve warm, sprinkled with chopped parsley.