Layered Breakfast Pie

  • cooking time
    67 m
  • calories per serve
    328 cal
  • serves
2 sheets
low fat shortcrust pastry thawed
1 tbsp
1 medium (150g)
onion thinly sliced
125 g
shortcut bacon chopped
1 cup (120g)
grated low fat cheddar cheese
hardboiled eggs
1 cup (20g)
baby spinach
eggs lightly beaten
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk


  1. preheat oven to 170ºc/150ºc fan forced.

  2. using the base of a 20cm springform pan, cut a circle from one sheet of pastry. cut the remaining sheet into 3 even strips, each about 6cm wide.

  3. grease base and sides of the springform pan. place pastry circle in the base. arrange remaining pastry strips around the edge of the pan, to form pastry case. trim excess pastry to fit neatly. press edges to seal.

  4. heat oil in a medium frying pan over medium heat. add onion, cook 4 minutes. add bacon, cook a further 3 minutes. cool slightly.

  5. sprinkle cheese over base, add hardboiled eggs, spinach and bacon mixture. pour over combined eggs and NESTLÉ CARNATION Light & Creamy Evaporated Milk. bake 60 minutes or until just set.

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