Bacon and eggs anyone?

The weekend is something of the past and Mondays are always hectic for me, just to get back into the swing of things, kids to school, catching up on emails, shopping for the week ect….
We often have people sleeping over and to do a old “Fry up” every Saturday morning gets a bit tedious for me. While every one is still sleeping, I have to get up and start frying bacon, sausages, tomatoes, mushrooms and then to get the eggs to everyone’s liking is another story. So…..when I saw this recipe on a local site called
What’s for supper tonight?“, I was delighted.

It is easy, quick to throw together (you can even make most of it the precious night and then in the morning, just pop it in the oven, before you jump back into bed for another little snuggle. To make it easier on you I have copied and pasted the recipe off Ina Paarman’s site, but please visit her site for more wonderful ideas.

Bacon and egg Puffs

2 cups of cubed, white or wholewheat bread (crusts included) cubes 1 cm x 1 cm, heap the cups slightly
2 cup (500 ml) milk
4 eggs
4 t (20 ml) Ina Paarman’s Italian Cheese Sprinkle
250 g rindless streaky bacon
½ cup (125 ml) Pecorino or Cheddar cheese, grated
6 cherry tomatoes, cut in half
Ina Paarman’s Cajun Spice or Chilli & Garlic Seasoning

Beat the milk, eggs and Italian Cheese Sprinkle together. Add the blocks of bread and leave to stand for at least 15 minutes so the bread can soak up the liquid (can be done the night before).

Preheat the oven to 180°C. Butter the hollows of a muffin pan. Line the sides of the muffin hollows with the strips of bacon. Cut remaining rashers up and use these pieces to line the bases of the muffin pan.
Divide the egg and bread mixture between the muffin hollows. Sprinkle with cheese. Top each one with a cherry tomato half and sprinkle with Cajun Spice for colour and flavour.Bake for 25-30 minutes until firm, puffy and golden brown.