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Posted on: May 7, 2008
Ingredients
Directions
1
Preheat oven to 180°C Brush six 185ml (3/4-cup) capacity Texas muffin pans with oil to lightly grease.2
Using a saucer as a guide, cut six 14cm-diameter discs from the pastry. Line the muffin pans with pastry.3
Combine the corn, tomato, capsicum, shallot and cheddar in a bowl. Season with salt, and chilli powder, if desired. Divide corn mixture among pastry cases. Make a well in the centre of the corn mixture.4
Break an egg into each pastry case. Bake for 20 minutes. Set aside in the pan to cool slightly before serving.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (235g) Recipe makes 6 servings |
||
| Calories 608 | ||
| Calories from Fat 337 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.5g | 57% | |
| Saturated Fat 10.5g | 52% | |
| Monounsaturated Fat 15.7g | ||
| Polyunsaturated Fat 8.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 218mg | 72% | |
| Sodium 583mg | 24% | |
| Potassium 316mg | 9% | |
| Total Carbohydrate 53.9g | 17% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 1.0g | ||
| Protein 15.3g | 30% | |
| Vitamin A 844mcg | 16% | |
| Vitamin B6 0.3mg | 12% | |
| Vitamin B12 0.7mcg | 11% | |
| Vitamin C 26mg | 44% | |
| Vitamin E 3mcg | 10% | |
| Calcium 90mg | 9% | |
| Iron 3mg | 21% | |
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