Breakfast Muffin Mini-Pies

1. 1

   Lightly grease a deep-sided muffin pan. Take the crusts off your bread.

2. 2

   Line each muffin cup with a slice of bread so that it makes a kind of crust. Try not to break through the bread. The bread needs to be whole.

3. 3

   At the bottom of each bread crust, sprinkle half a slice of cooked bacon, chopped up. (You can also use lardons for this!) Break an egg into the cup. You can pierce the yolk if you want but I prefer not to. You can also scramble the egg up and pour it in.

4. 4

   Put 1 slice of tomato over the top of the filled muffin cup (like a lid). Season the tomato. Sprinkle a little grated cheese on top of the tomato.

5. 5

   Bake in a preheated oven at 180c for about 8 minutes. Watch them, they may need to cook longer depending on your oven. You can practise and get them so that they are cooked but the egg is a little runny in the middle if you like that.

6. 6

   When cooked, pop them out and have them hot or cold for breakfast or maybe in a packed lunch!

* Per serving · 4 servings · Values may vary.

No additional tips available.