Bacon and Egg Breakfast Pastries
Scruff & Steph recipe - Australian
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 short bacon slices (chopped)
- 1 tbsp oil
- 1/2 medium tomato (chopped)
- 2 white cup mushrooms (chopped)
- 1 spring onion (thinly sliced)
- 1 frozen puff pastry sheet
- 4 eggs
- Parmesan cheese (grated)
- 4 flecks of butter
- pepper
Instructions
- 1
Preheat the oven at 190 C fan force.
- 2
Chop the bacon and vegetables.
- 3
Heat the oil In a fry pan on medium heat. Fry the bacon for a few minutes until the fat has released and the bacon is starting to look cooked.
- 4
Add the mushrooms, and fry for a few more minutes or until the moisture has dried up in the mushrooms.
- 5
Add the onions and tomatoes, season with salt and pepper then give the mixture a good stir and remove from heat. There's no need to cook the onions or tomatoes, this step is just to warm through and combine with the other ingredients.
- 6
Allow the sheet of puff pastry to thaw to the point where it can be easily cut and handled. Using the photos above as a guide, cut into four squares. For each square, cut from the centre of each edge towards the centre, stopping before you get to the middle.
- 7
Grease four holes in the muffin/cupcake tin.
- 8
Using the photos above as a guide, place one puff pastry square into one of the holes. Mould the pastry to the tin by overlapping the four cut sides over each other.
- 9
Divide the filling between the four cases, then crack a egg over the top.
- 10
Top with a fleck of butter, a grating of parmesan cheese and season with cracked pepper.
- 11
Cook in the oven for 15 minutes.
- 12
Serve either on its own, or with tomato paste or tomato relish and some finely chopped parsley.