Preheat oven to 180ºC. Brush melted butter onto the sides and base of 8 large muffin moulds.Dust with the almond flour. Line the sides and base of the moulds with the bacon.In a bowl whisk together the eggs, cream, mustard and pecorino, season and stir through the sage.Spoon this mixture into the bacon-lined moulds and divide the baby rosa tomatoes between the moulds. SeasonBake for 10–12 min, or until golden and firm to the touch.To serveServe warm with extra mustard.Recipe reprinted with permission of Lose It!. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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