Grated cheese, Brie, feta, olives, minced garlic,
basil, chopped tomatoes, Peppadews, kale, baby spinach, leftover mince
Preheat oven to 180°C.
Grease a muffin pan with butter or olive oil.
It's best to use round-cut bacon pieces (available at supermarkets).
Tip: With scissors, make two small slits on either side of the bacon to make the bacon circles sit in the muffin pan better, with the corners of the slits overlapping and making a sealed cup rather than bunching up.
Next, in a mixing jug, combine the egg mixture (eggs, cream, cream cheese, water and pepper) giving it a really good whisk until it’s well combined.
HINT: Leave out any added salt in the egg mixture if you plan on using olives or feta.
Once your bacon cups are assembled and the egg mixture is done, chop the filling ingredients and add it all to a bowl, giving it a good stir to combine.
Once your filling mix is ready, spoon it into the bacon cups, making sure to not overfill them. You want to leave space for the egg mixture.
Pour over the egg mixture into each cup. Be careful to also not over fill the cups, as the egg will expand during cooking. Sprinkle over some grated cheese and a dash of paprika.
Carefully slide the tray into the oven and bake for 20 – 30 minutes, or until the bacon is cooked and starting to crisp on the outside, and the egg mixture is completely cooked through. They should slip out of the muffin pan quite easily at this point with a gentle nudge.
They are great hot or cold and can be kept in the fridge for an easy lunch option on the go.
Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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