Salmon and Chive Breakfast Pies

• 12 slices wholemeal bread, centres cut out with a 9cm cutter
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 4 eggs
• 1 tablespoon milk
• salt and pepper, to taste
• 100g smoked salmon, roughly chopped
• 1/3 cup chopped fresh chives
• side salad, to serve

1. Flatten bread with a rolling pin then press into 12 x 1/2 cup capacity greased muffin tins.
2. Bake at 200C for 8-10 minutes until golden.
3. Whisk together the Philly* and one egg until smooth.
4. Add remaining eggs, milk and seasonings, whisk until combined.
5. Divide the salmon and chives between the 12 prepared cases.
6. Pour Philly* mixture evenly over the top.
7. Bake at 180C for 18-20 minutes until set.
8. Serve warm with a side salad.

wholemeal bread, philadelphia, eggs, milk, salt, salmon, fresh chives, salad

Taken from www.kraftrecipes.com/recipes/salmon-chive-breakfast-pies-104442.aspx (may not work)