Bacon & Egg Cups Recipe

In the wonderful world of Pinterest, I found a recipe for Bacon & egg cups as well as a mini frittatas baked in a muffin pan. Wanting the best of both worlds, I combined both recipes into one and here is the result.

They were a hit with Roast Meat and me, but not Takoyaki or her dad. Here they are in bentos.

RM's Monday Bento

Takoyaki's Tuesday Bento

Recipe for Bacon&Egg Cups
~Makes 12 cups~

Ingredients:
12 rashers bacon
6 large eggs, lightly beaten
pepper to taste
one medium onion, chopped
1 medium tomato, chopped
1 tsp dried parsley
1/2 cup grated cheese (I used up some mozzarella, but any cheese would be good)

Method:
Preheat oven to 180C.
Line a 12-cup muffin pan with muffin cases and lay one rasher of bacon around the inside of each case.
Combine all the other ingredients in a medium bowl and stir well.
Divide equally among all the bacon "cups", taking care to prop the bacon up with your fingers as you are pouring the batter in.
Bake about 15-20 mins or till tops are golden brown.

Next time I will add some sliced olives, and perhaps some milk. No salt because the bacon is mighty salty.