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These are the ultimate breakfast snack. Perfect to make ahead, reheat and eat. They’ll be perfect for watching the rugby, popping in school lunchboxes or eating on the go.
250g streaky bacon, finely sliced
12 free range eggs
½ cup cream
100g grated cheddar tasty cheese
2 spring onions finely sliced
2 tablespoons finely chopped parsley
1 x 12-hole non-stick muffin tray
Preheat oven to 180 °C bake
Heat a splash of olive oil in a large frypan on a medium heat. Add the sliced bacon and cook for 5-7 minutes until golden and crisp. Remove and set aside to cool.
Place the eggs and cream into a large bowl and whisk until very well combined. Transfer to a large jug you can pour from.
Grease your muffin tin really well then evenly distribute the bacon, cheese, spring onion and herbs into each muffin well. Then pour the egg mixture over the top filling each one. Bake for 20-25 minutes until golden and puffed up.
They will sink a little when they come out of the oven, so don’t fret.
Cool completely before freezing.