The beauty of an impossible pie is that a small amount of preparation can reap big rewards.
I love to make a breakfast impossible pie on a Sunday morning so we can all enjoy a delicious, hot, easy breakfast that includes all our favourite fillings.
Ingredients 1 large handful of baby spinach
100 g bacon, diced
1/2 red capsicum, diced
1 green/spring onion, sliced
2-3 mushrooms, sliced
1/2 cup milk
1/2 cup grated cheese
1/2 cup SR flour
Preheat the oven to 180C and grease a large pie dish.
Place the spinach in a frying pan over medium heat. Splash the spinach with a sprinkle of water and allow the spinach to wilt, stirring occasionally. Set aside.
Place the bacon, capsicum and green onion into the frying pan and cook, stirring, for 3 minutes until the bacon is cooked. Set aside.
In a large bowl, beat together the eggs, milk and flour. Stir through the cheese, spinach, bacon, capsicum and green onion. Pour the mixture into the pie dish and decorate by placing the sliced mushrooms on top.
Bake for 40 minutes until golden and set.
Allow the pie to cool in the pan for 10 minutes before serving.