I was recently treated to a spinach, bacon and feta loaf by a friend which was absolutely divine. So if I were you I would get on this recipe from Rhodes ASAP and even add a few of my own twists in. It’s easy to make, you can refrigerate the muffins and have plenty for breakfast on weekdays and its a fairly healthy snack.
Bacon & Egg Muffins
15 ml (1 T) olive oil
½ green pepper, seeded and chopped
1 x 225 g streaky bacon
½ x 410 g can Rhodes Quality Chopped & Peeled Tomato with Mixed Herbs
250 ml (1 C) grated cheddar cheese
salt and freshly ground black pepper
Heat the oil in a frying pan and fry the green pepper for a few minutes until it begins to soften.
Line the bottom and sides of 12 muffin pan cavities (that have been sprayed with non-stick spray) with bacon.
Spoon 5 ml (1 t) of Rhodes Quality Chopped & Peeled Tomato with Mixed Herbs into each cavity.
Add the green pepper on top of the tomato base.
Crack the eggs into a large jug and whisk together.
Season the eggs with the salt and pepper.
Pour the egg over the cheese, filling each muffin cavity almost to the brim.
Bake the egg muffins in an oven that has been preheated to 180˚C for 25 minutes or until a wooden pick inserted into the middle of a muffin comes out clean.
Remove from the oven and leave to settle in the muffin pan for a few minutes before turning out.