Delicious, quick and easy. Thinly sliced bacon forms the base and lid. The filling has whole eggs, plus some mixed with chives, wholegrain mustard and cheese to make it extra tasty.

This is a delicious crustless bacon and egg pie
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 1 pie
Ingredients
10 - 12 slices short cut bacon, thinly sliced (or leg ham)
2 tbsp garlic chives, cut finely (exclude for low FODMAP)
1 tbsp wholegrain mustard
1 1/2 cups grated cheese (lactose free if required)
8 eggs
1/4 cup water
Method
Preheat the oven to 180 degrees. Line a 24 cm pie dish with baking paper.
Place slices of bacon on the pie dish to form the base, overlapping so there are no gaps.
Sprinkle 1/4 cup cheese on the base.

The cheese will hold the eggs in place on the base
Crack 6 eggs and place on the cheese. Take care not to break the yolk.

I crack eggs into a bowl before tipping on the base
Whisk 2 eggs, water, chives and wholegrain mustard. Add remaining cheese, stir to combine and pour evenly around the egg yolks.

The pie filling
Gently lay bacon on top of the eggs to form a lid. Bake for 25 - 30 minutes, until the eggs are cooked through and the bacon is golden.

Hot out of the oven
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Categories
#Crustless bacon egg pie
#Bacon
#Ham
#Cheese
#Egg
#Chives
#Lunch
#Brunch
#Family
#Gluten free
#Lactose free
#Low FODMAP