Egg & Bread Pies

Source
Recipes+ issue 40 November 2009

Yield
6

Preparation: 15 minutes
Cooking: 20 minutes

Ingredients

6 larges slices white or multigrain bread
Cooking oil spray
1/2 cup (65g) diced bacon
1 small green capsicum, finely chopped
6 cherry or grape tomatoes, halved
6 eggs
2 tbsp grated tasty cheese

Method
1. Preheat oven to 180°C/160°C fan forced. Grease a 6-hole Texas muffin tray. Remove crust from bread; press each slice into a prepared hole and lightly spray with oil.
2. Lightly spray small frying pan with oil. Heat pan over moderate heat. Add bacon; cook and stir for 1-2 minutes or until golden. Drain on paper towels. Combine bacon and capsicum in a small bowl.
3. Divide bacon mixture among bread cases. Top with tomato. Make an indent at centre; carefully crack an egg into each hollow. Sprinkle with cheese.
5. Bake pies for 15 minutes or until egg is just set around the edges but still slightly soft in the centre. Serve.

Variations
I added some baby cucumbers and chopped Kraft Singles cheese instead. The taste turned out fairly well but the baby cucumbers are a bit sour if added too much.