Name: Savoury Bacon and Egg Muffins Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 7 eggs; 4 bacon rashers; 4 spring onions sliced; 1/3 cup mixed herbs chopped; 70 ml light cream; 40 ml milk; 1/3 cup tasty cheese grated; 3 tbs parmesan cheese optional; 3 tsp grainy mustard; 4 cherry tomato large; 1 pinch black pepper

by Tee Last updated on 07/09/2019

Scrummy breakfast muffins that are effortless to make. - Tee

Ingredients

7 eggs
4 bacon rashers
4 spring onions sliced
1/3 cup mixed herbs chopped
70 ml light cream
40 ml milk
1/3 cup tasty cheese grated
3 tbs parmesan cheese optional
3 tsp grainy mustard
4 cherry tomato large
1 pinch black pepper

Method

Step 1

Preheat oven to 175C.
Step 2

Trim excess fat rind from bacon rashers.
Step 3

Place 3 eggs, 50 mL of the cream and milk into a bowl and whisk well to mix.
Step 4

Add spring onions, herbs, tasty cheese, 2 tablespoons of the parmesan cheese and mustard. Season well with cracked pepper. Mix.
Step 5

In a large non-stick muffin pan (Texas muffin size), place a bacon loin on the bottom of each pan and line the sides with the long strips of bacon
Step 6

Divide the egg mixture evenly into each pan and crack a whole egg on top.
Step 7

With the remaining parmesan, sprinkle a little on top of each whole egg and drizzle a little of the remaining fresh cream on top.
Step 8

Place a halved cherry tomato into each pan so it just sticks out of the cream.
Step 9

Bake for 25 minutes or until firm to touch. Remove from oven and allow to settle in pan for a further 5-7 minutes before removing.