These cheesy Egg and Bacon Cups are great for breakfast or snacks - they freeze well and can be thawed and rewarmed in a 160˚C for 10-15 minutes.
INGREDIENTS:
12 Soft & Fluffy Wraps
2 tsp olive oil
1 small onion, chopped
1 50g middle bacon rashers, chopped
1 tomato, chopped
1 cup cheddar cheese, grated
3 eggs
300ml cream ¼ cup milk
2 tbsp chives, chopped
freshly ground pepper & salt, to taste
INSTRUCTIONS :
1. Heat Soft & Fluffy Wraps in a microwave oven for 20 seconds then cut a small incision from the centre of the wrap to the outer edge to enable you to form a neat circle when pressing into the moulds. Press wraps into 12 x ½ cup capacity greased muffin pans.
2. Heat oil in a small fry-pan and saute onion and bacon for 5 minutes until onion is soft. Remove from heat and divide mixture between the 12 wrap cups together with the chopped tomato and grated cheese.
3. Meanwhile, whisk eggs with cream, milk and chives and season with freshly ground pepper and salt. Pour egg mixture into wrap cups and bake in a preheated oven of 180˚C for 10 - 15 minutes until golden and set. Serve warm.
PREP TIME: 10 mins
COOK TIME: 10-15 mins
TOTAL TIME: 20-25 mins
SERVES: 12
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