Deciding to go dairy-free is no easy task. You would never believe how much you rely on the dairy industry for your everyday cooking.
4 sheets phyllo pastry cut into 36 (thirty six) 12 x 12 cm squares
60 – 80 ml melted butter
30 ml oil
200 g rindless streaky bacon, chopped
8 baby leeks, thinly sliced
300 g mushrooms of you choice, sliced
2 extra large eggs
350 ml Almond Breeze Unsweetened Almond Milk
Salt and freshly ground black pepper to taste
A few sprigs of rosemary
Use 3 phyllo squares at a tie – brush each lightly with buttr and place on top of each other not overlapping the corners.
Gently push into the cavities of a lightly greased muffin pan.
Heat the oil and fry the bacon and leeks until soft and golden.
Add the mushrooms and fry until golden.
Spoon the mixture into the prepared phyllo cases.
Beat the eggs, almond milk and seasoning together.
Divide between the prepared phyllo cases.
Top each with a sprig of rosemary.
Bake in a preheated oven at 175°C for 25 – 30 minutes or until golden and set.
Serve with salad.