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    You are in: Home / Recipes / Bacon Egg Phyllo Mini " Pies" Recipe
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    Bacon Egg Phyllo Mini " Pies"

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    Kitchen__Princess's Note:

    From the AWW.

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    Ingredients:

    Yield:

    serving ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to moderately hot (200°C). Grease a 12 hole (1/3 cup capacity) muffin pan.
    2. 2
      Cook bacon in heated pan, stirring, about 5 minutes or until brown and crispy; drain on absorbent paper.
    3. 3
      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.
    4. 4
      Just before serving, sprinkle with chives and pepper.

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    Ratings & Reviews:

    • on September 19, 2009

      15

      If you try this the oven temp (200) isnt' F....it's C....don't make the same mistake I made. I had to increase the temp to 350 after the 15 minutes at 200 and bake another 10 minutes. The yolk was cooked throughly though and I'm sure the original recipe had the yolk "sunny side" consistency. Also, don't expect the Phyllo to be crispy...it's just a vehicle for the egg/bacon "muffin" to come out together. You could always use rolled out biscuit dough for a base.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bacon Egg Phyllo Mini " Pies"

    Serving Size: 1 (1148 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 457.7
     
    Calories from Fat 317
    69%
    Total Fat 35.2 g
    54%
    Saturated Fat 16.8 g
    84%
    Cholesterol 432.9 mg
    144%
    Sodium 556.6 mg
    23%
    Total Carbohydrate 15.9 g
    5%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.9 g
    7%
    Protein 18.6 g
    37%

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