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Slimming World Syn Free Crustless Bacon & Egg Pie

July 13, 2016 2 Comments

I have some great memories from my non Slimming World days.  I’d watch celebrity chefs on YouTube for new and exciting meals to please my fiance.  But when I started cooking healthier meals, it’s really made me understand some things like a chef while I trial and error alternative methods.

I think I may have followed a Hairy Bikers recipes years ago, but since opting for healthier alternatives, I just don’t see the sense in pastry anymore when it comes to flavour.  So this is definitely worth a go; it really took me back and it’s really flipping easy!

Recipe – Serves 4

  • Cooking oil spray
  • 12 lean bacon medallions
  •  7 eggs
  • 100g low fat grated cheddar cheese *(25g of each person’s 40g cheese allowance on SW)
  • 250g fat free natural yogurt
  • 1/2 tsp mustard powder
  • Seasoning

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  1. Preheat your oven on 200 degrees.
  2. Meanwhile, spray a large frying pan with oil spray and cook the bacon.
  3. Now spray a pie dish with oil spray and place the bacon at the bottom.
  4. Crack over 5 of the eggs and sprinkle over 60g of the cheese.
  5. In a separate bowl, mix together the yogurt, last two eggs, mustard powder and seasoning and pour on top of the bacon and eggs, making sure everything is covered.
  6. Top with the last 40g of grated cheese and bake in the oven for 20 minutes.
  7. Cut in to 4 pieces and why not let me know what you ate yours with by tagging me on Instagram (#TastefullyVikkie)

Breakfast Recipes, Family Recipes, Slimming World Recipes bacon & egg, bacon & egg pie, crustless pie, healthy, lean, low fat, slimming world bacon & egg pie, sw, syn free

Comments

  1. norma robertson says

    February 7, 2017 at 7:03 pm

    can any left overs be frozen

    Reply
    • vikkie.richmond@hotmail.co.uk says

      February 7, 2017 at 8:13 pm

      I think you’d be ok x

      Reply

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Vikkie Richmond. Slimming recipe developer, cookbook author, YouTuber and journalist. Enquiries: vikkie@tastefullyvikkie.com. Photo by Sandhya's Kitchen.

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