Pita bread is baked in muffin trays to give a crisp pastry like casing for the creamy corn and bacon filling.
Prep time:10 mins
Cook time:30 mins
- 6 small round pita bread
- 125g can Edgell Creamed Corn
- 2 eggs, lightly beaten
- ¼ cup cream
- 2 tablespoons chopped fresh chives
- 2 rashers bacon, chopped
Separate each pita in half, creating rounds. Press circles of pita bread into large sized greased muffin tins.
Combine Edgell Creamed Corn, eggs, cream and chives in a bowl. Spoon the mixture into bread cups to fill them almost to the top. Sprinkle each one with chopped chives and bacon.
Cover with foil and bake in a pre-heated oven at 190°C for 30-35 minutes or until golden brown.
Take foil away for the last 10 minutes of cooking to give a crisp top to the pita breads.