Egg Bacon Pies 21 Day Wonder Diet Day 21
Transform your breakfast or snack game with these irresistible Egg Bacon Pies, a crowd-pleasing recipe from Day 21 of the 21 Day Wonder Diet plan. Perfectly portioned and bursting with flavor, these mini pies combine flaky reduced-fat puff pastry with a creamy egg mixture, crispy lean bacon, and a hint of fresh green onion for a balanced and satisfying bite. Ready in just 40 minutes, they’re an easy make-ahead option that’s ideal for meal prep or a grab-and-go breakfast. With simple, wholesome ingredients like low-fat milk and seasonings, this recipe is a delicious way to stay on track with your healthy eating goals. Serve them warm for maximum flavor or enjoy them chilled for a quick, protein-packed snack. Your oven is calling!
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Recipe Information
Ingredients
- 2 sheets Reduced-fat puff pastry sheets
- 4 large Eggs
- 2 tablespoons Low-fat milk
- 4 slices Lean bacon
- 2 stalks Green onion
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 bottle Cooking spray
Instructions
Preheat the oven to 200°C (400°F). Lightly grease a standard muffin tin with cooking spray.
Roll out the puff pastry sheets on a clean, floured surface. Cut the sheets into 8 evenly sized squares.
Gently press each pastry square into the prepared muffin tin, forming small pastry cups. Trim any excess pastry hanging over the edges.
In a medium non-stick frying pan, cook the bacon slices over medium heat until crispy. Remove the bacon and drain on paper towels. Once cool, chop the bacon into small pieces.
Finely chop the green onions and set aside.
In a medium bowl, whisk together the eggs, low-fat milk, salt, and black pepper until well combined.
Sprinkle the chopped bacon and green onions evenly across the pastry cups in the muffin tin.
Carefully pour the egg mixture evenly into each prepared pastry cup, filling about three-quarters full. Be careful not to overfill to prevent spillage while baking.
Bake in the preheated oven for 20–25 minutes, or until the egg mixture is set and the pastry is golden and puffed.
Remove the muffin tin from the oven and allow the pies to cool for 5 minutes. Gently remove each pie from the muffin tin and place on a wire rack to cool slightly.
Serve warm, or store in an airtight container in the refrigerator for up to 2 days. Reheat before serving, if desired.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.7 g | 316% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 1589 mg | 69% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
