BACON, POTATO, CHEESE & ONION MUFFINS OR VEGETABLE MUFFINS (VEGETARIAN OPTION)
Both are delicious served cold or warm
Perfect with a salad or boxed up to take on a picnic or to pop in a lunch box for work.
Makes 12
INGREDIENTS:
6 Rashers Smoked Bacon – medallions only – cut into small pieces & dry fried in a non-stick frypan
8 Large Eggs – whisked
8 Baby (new) Potatoes – peeled & boiled until soft – leave to cool
12 Heaped Teaspoons of grated 50% fat mature cheddar cheese
6 Teaspoons Chopped red,yellow & green peppers (from a bag of frozen mixed peppers)
1 Bunch of Spring Onions – – finely chopped
Frozen Peas
Dried Thyme
Salt & Black Pepper
METHOD:
- Lightly oil a 12-hole nonstick muffin tray (a silicon muffin tray works best)
- Slice the potatoes & divide equally between the holes
- Divide the peppers between 6 of the holes
- Sprinkle a few peas into the same 6 holes
- Divide the cooked bacon pieces between the other 6 holes
- Divide the chopped spring onions between all 12 holes
- Add salt & pepper to all 12 holes
- Pour the eggs equally between all 12 holes
- Sprinkle a little dried thyme in all holes
- Sprinkle a teaspoon of grated cheese to all holes
- Bake in a pre-heated oven T 180° for 15 – 20 minutes
silverglobetrotters.com