Breakfast Pies

I’m not going to waffle on about these pies to much, Im just going to to tell it how I see it.


THEY ARE GREAT, Packed with healthy nutritious calories (cough, cough), Well we all know that calories taste great and if you cook 12 of these pies and only eat 6 of them, then youv’e only had half the calories, and therefore by definition they are diet food and that is healthy ,,,,,, ish



Now I know that some of you will say that they are not exactly pies, but more of a quiche, and my answer would be “your right” But its my recipe and I want to call them breakfast pies, so breakfast pies they are

You can make these breakfast pies ahead of time, for convenience and reheated for lunch or eaten cold.Kids love em. The big guys love them too with a little brown sauce. A nice twist on the original pork pie or quiche




200  grams   Minced Pork, or a pack of quality sausages.

1 onion finely chopped.

1/2 Chilli (medium heat).

1 Pack  Shortcrust Pastry or make your own.

3 eggs, beaten.

3 Tbs  milk.

1 cup cheddar cheese grated.

1 thumb ginger, freshly grated.

1 lime.

2 cloves garlic clove, crushed.

1/4 bunch  Parsley -chopped.



Preheat oven to 400 degrees F (200 degrees C).

In a large, deep skillet over medium-high heat, combine sausage, onion, Chilli, Ginger . Cook until sausage is evenly brown. Squeeze the lime juice over the pork. Drain, crumble.

Season with salt and pepper to taste and set aside

Divide the pastry into even measures and roll out as thin as you dare and  then line the bottom and sides of your  muffin tin. Evenly distribute sausage mixture between the cups. Leave enough room in the cases to allow for the egg and cheese (about 1cm from top)

Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.

Bake in preheated oven for 18 to 20 minutes, or until filling is set.


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