Breakfast cups made with egg and cheese wrapped in streaky bacon
Pre-heat the oven to 190°C / 375°F / Gas Mark 5. Spray a 12 cavity muffin pan with spray oil
Using a small round cookie cutter or the top of a glass, cut out 2 circles from each slice of bread
Wrap a rasher of bacon around the sides of each of 8 cavities, then press a circle of the bread firmly in the bottom to form a cup. Place in the oven for 10 minutes
Meanwhile, whisk together the eggs and milk. Season with the salt and pepper and add in the cheese
After the 10 minutes have lapsed, take out the tray and pour the egg mixture between the 8 cavities
Place back in the oven and bake for a further 15-18 minutes, until the egg mixture is cooked and starting to brown
Run a knife around the edge of each cup to ease them out of the cavities
Serve immediately
You can make ahead and freeze these. Just allow the cups to cool, then wrap each individually, then place in a food freezer bag for up to one month. To eat, allow to defrost, then warm slightly in the oven
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