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. It’s easy to make, you can refrigerate the muffins and have plenty for breakfast on weekdays. Another plus, 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
8 large eggs
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.
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.