Bacon & Egg Muffins (note: No Mc!)

Hello All!

(well, all 9 of you; have I told you how totally thrilled I am to have followers?)

Apologies for the recent lack of blogs: blame my job for that. And certain thoughts about my boss that probably shouldn't be published on the internet.

So it was my gorgeous God-Daughter's 1st birthday party today. At her as-gorgeous Mother's request, I made some savoury muffins (and some sweet ones: mango & rapsberry) to refelct the brunch-ish nature of the party.

I googled, and it was surprisingly hard to find what I was after, as a 'Bacon & Egg Muffin' search yields allot of things maccas-esque, or involving English Muffins.
I did finally stubble onto a recipe, but I adapted it significantly, so I am happy to claim it as my own.

And, well, they were a HUGE success. They were so easy to make, and just delicious. We had them cold, but they would obviously be delicious warm too.

Thus:

Anth's Bacon & Egg Muffins

6 eggs
12 short rashers bacon
big handful parsley
140ml cream
80 ml milk
1/2 cup grated parmesan
1/3 cup crumbled feta (or same quant of goats cheese, or 1/2 cup grated cheddar, pick you fave!)
2 teaspoons seed mustard
6 cherry tomatoes, halved
canola spray (for greasing muffin tray)

Preheat oven to 180'

Combine eggs, cream, milk, and mustard in a bowl, and whisk to combine. Add parsley, parmesan & feta, stir to combine.

Spray a 12-hole muffin tray with the Canola Oil spray.

Put a rasher of bacon into each hole, like you would a patty case (it may spring out, don't worry, once you pour the egg mix on it'll hold tight).

Pour the egg mix into each hole until almost full.

Add 1 half of cherry tomato to each one, and pop into the oven for 20-25 mins.

That's it!

Please let me know if you make them / how they turn out / improvement suggestions!

A.
xx

(the bits sticking up the sides in this pic are the bacon)