Bacon and egg pies for breakfast…and they’re gluten-free!
January 28, 2013 § 16 Comments
One of my Australian friends gave me the recipe for miniature bacon and egg breakfast pies. She makes them with a little puff pastry at the bottom of each. As delicious as these are, I decided to try her recipe gluten-free without the puff pastry…not that I don’t love puff pastry (I adore it), but my friend Kemper has been especially asking for a breakfast souffle-like meal that is easy to make and gluten-free. I’ve been experimenting for a week now with making breakfast souffles that taste great, stay fresh in the refrigerator for a long time, and are gluten-free. Dave has been the grateful tester for all of my breakfast souffle experiments, and he and I both have decided that the below recipe is the best.
These are delicious, and I know you’ll like them. PS…if you want puff pastry on the bottom of each pie, go ahead.
You can make these early in the week, and then refrigerate them for breakfast throughout the week.
Bacon and egg breakfast pies
6 slices cooked bacon, chopped finely
5 mushrooms, chopped
3 green onions, chopped
1 1/4 cup grated cheddar cheese
12 eggs, beaten
3/4 cup cream
salt and pepper, to taste
Preheat oven to 325-degrees fahrenheit. Spray two 12-muffin tins with cooking oil spray (or use silicon muffin pan liners). Distribute the bacon pieces evenly in the muffin pans. Cover with the chopped mushrooms, and green onions. Sprinkle a little cheese on top of each.
Whisk together the eggs and the cream. Pour over the muffin pans, dividing evenly. Sprinkle with salt and pepper. Place in the preheated oven, and bake until set, about 25 minutes.