Ingredients
vegetable oil spray
1 onion
diced
4 bacon
diced
6 slices wholemeal bread
crusts removed
4 eggs
⅓ cup milk
2 tbsp flat-parsley
chopped
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Texas muffin tin
- 1 frying pan
- 1 bowl
- 1 whisk
- 1 knife
Instructions
- Preheat oven to 180°C or 160°C fan-forced. Spray a 6-cup Texas muffin tin with oil and set aside.
- Spray oil in a frying pan; over medium heat, cook the onion and bacon until the onion is translucent.
- Push the bread into the muffin tin and spoon in the bacon and onion mixture.
- In a bowl, whisk together egg, milk and parsley and distribute evenly into the 6 muffin tins.
- Bake for 20 minutes. Leave to sit for 3 mins before running a knife around the edges. Serve.
Notes
Tip
When pouring in the egg mixture into the tins, it will overflow and then absorb down into the bread. It seems like it is too much but then is settles and you add the rest.
Variation
Make these muffins more scrumptious by adding a little grated cheese on the top.
Variation
Use your favourite bread. I prefer crunchy multigrain for the great texture it brings.
