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Bacon and egg tortilla pies

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 4 flour tortillas
  • 1 teaspoon olive oil
  • 1 small brown onion, halved, sliced
  • 2 middle bacon rashers, trimmed, finely chopped
  • 8 eggs
  • 100g cherry tomatoes, halved
  • Fresh flat-leaf parsley leaves, chopped, to serve
  • Miixed salad leaves, to serve


  • You will need four 10cm-diameter ramekins or ovenproof dishes.


  • 1
    Preheat oven to 200C/180C fan-forced.
  • 2
    One by one, microwave each tortilla for 15 seconds on HIGH (100%) or until warm. Place over an upside-down 10cm-diameter ramekin or ovenproof dish. Pleat tortilla edges to form upside-down tart cases. Hold with your hands for 10 seconds to help hold the shape. Place ramekins on a large baking tray.
  • 3
    Bake for 4 to 5 minutes or until tart cases are just golden and firm. Remove from oven. Stand for 5 minutes to cool slightly. Remove from ramekins and place upright on a greased baking tray.
  • 4
    Meanwhile, heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until lightly browned. Remove from heat. Allow to cool.
  • 5
    Reduce oven temperature to 180°C/160°C fan-forced. Divide 1⁄2 the bacon mixture between tortilla cases. Carefully crack 2 eggs into each tortilla case. Top with tomatoes. Bake for 10 to 12 minutes or until egg whites are almost set. Sprinkle with remaining bacon mixture. Bake for a further 4 to 5 minutes or until egg whites are just set. Sprinkle with parsley. Serve with salad leaves.

Source: taste.com.au


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