23 April, 2017
Egg & Bacon Pies
Egg & Bacon Pies
Makes: 12 pies
Ingredients:
- 24 wonton wrappers
- 1 1/2 (45g) pure protein powder
- 6 eggs, lightly beaten
- 2 tablespoons sour cream
- 150g diced bacon
- 1/2 cup grated Parmesan cheese
- 1 large shallot finely diced
- 2 garlic cloves, finely diced
- Salt & pepper to taste
Method:
- Preheat oven to 180 degreees Celsius and spray 12 silicon muffin tray wells with cooking spray
- Line each of the wells with a wonton wrappers
- In a mixing bowl lightly whisk together the eggs, sour cream and protein powder until like a thick custard texture
- Add in the bacon, Parmesan, shallots and garlic and mix until well combined
- Evenly spread the mixture between the 12 lined wells
- Gently press down a wonton wrappers on the top of the mixture
- Bake for 25-30 minutes until golden brown
Nutritional Value per Pie:
- Calories: 218
- Total fat: 11.3g
- Total carbohydrates: 8.5g
- Protein: 17.8g
Recipe Notes:
- Store covered in the fridge for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 3 months
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.