BACON, EGG AND CHEESE MUFFINS CUPS
- 1 tablespoon salted butter
- 1 medium bell pepper, finely chopped
- ¼ cup spring onions, chopped
- 10 large eggs
- ¼ cup heavy whipping cream
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 12 cherry tomatoes, chopped
- 1 tablespoon parsley, chopped
- 6 slices bacon, cooked and chopped
- 1 cup cheddar cheese, shredded
Pre-heat the oven to 180ºC and grease a muffin tin. (12 holes)
Add the butter to a large skillet over medium heat.
Sauté the chopped bell pepper and spring onions in the melted butter for 3 to 5 minutes, or until the peppers begin to soften.
Remove from the skillet and set aside.
In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper.
Stir in the bell pepper mix, chopped tomatoes, parsley, chopped bacon, and shredded cheese, mixing everything together well.
Spoon the egg mixture into the muffin tin, filling each muffin cup about 3/4 of the way full.
Bake for about 30 minutes, or until the egg muffins are fluffy and cooked when tested.
Allow the muffins to cool for 2 to 3 minutes in the pan; then run a table knife around the edges of the muffin cups, and pop the muffins out onto a wire rack to cool.
The muffins will deflate a bit, because it is only egg and like a souffle.
Serve immediately.
Recipe tested and adjusted by Rina Kleinhans
Photo: Rina Kleinhans
