Use up your kitchen staples with these tasty Bacon and egg tortilla pies.
- Preheat oven to 200C/180C fan-forced.
- 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.
- 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.
- 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.
- 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set