Bacon Egg Phyllo Mini Pies

• 4 slices bacon, chopped (rashers)
• 8 sheets phyllo pastry
• 100 g butter, melted
• 12 medium eggs (55g each)
• 2 medium tomatoes, sliced
• 3/4 cup grated cheddar cheese
• 2 tablespoons finely chopped fresh chives
• fresh coarse ground black pepper

1. Preheat the oven to moderately hot (200u0b0C). Grease a 12 hole (1/3 cup capacity) muffin pan.
2. Cook bacon in heated pan, stirring, about 5 minutes or until brown and crispy; drain on absorbent paper.
3. Cut 48 x 10cm squares from pastry sheets. Brush squares with butter place 4 squares over base, extending up sides, of each prepared pan hole. Break eggs into holes, top with tomato, cheese and bacon, bake in moderately hot oven, uncovered, about 15 minutes or until egg is cooked and cheese has melted. Carefully lift pies out of pan.
4. Just before serving, sprinkle with chives and pepper.

bacon, pastry, butter, eggs, tomatoes, cheddar cheese, fresh chives, ground black pepper

Taken from www.food.com/recipe/bacon-egg-phyllo-mini-pies-293709 (may not work)