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Breakfast Pies

These gluten-free, dairy-free individual eggy pies are so easy the kids can make them for Mother’s Day breakfast or brunch. 

Annabel Langbein Breakfast Pies Recipe
Annabel Langbein Media
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Breakfast Pies
1 cooked potato, in 6 slices (optional) 9 slices shaved ham, halved lengthwise, or 6 rashers streaky bacon 8 eggs ½ cup peas or 9 cherry tomatoes, halved 2 tbsp chopped parsley leaves salt and ground black pepper, to taste

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/breakfast-pies/2018/
EMAIL PRINT
Prep time:
10 mins
Cook time:
20 mins
Makes:
6
  • 1 cooked potato, in 6 slices (optional)
  • 9 slices shaved ham, halved lengthwise, or 6 rashers streaky bacon
  • 8 eggs
  • ½ cup peas or 9 cherry tomatoes, halved
  • 2 tbsp chopped parsley leaves
  • salt and ground black pepper, to taste

Preheat oven to 180 ̊C fanbake and line base and sides of 6 large cupcake or Texan muffin pans with baking paper, extending paper above the tins.

Don’t worry if it doesn’t sit tidily – it will fall into place once fillings are added. Place a potato slice, if using, in the base of each pan. Arrange 3 ham halves or a rasher of bacon around the side of each pan. Break an egg into each.

Beat the two remaining eggs with the peas or tomatoes and parsley. Season to taste and divide between the pans. Bake until lightly golden and cooked through (about 20 minutes).

 

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1 comments

Hi Annabel It appears that the ingredients are not for the breakfast pies.
Daved May 07, 2015
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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