Ingredients

• 8 large free range eggs
• 125ml elmlea single cream
• frylight sunflower oil spray
• 120g bacon (4 rashes)
• 50g grated cheddar cheese
• 2 tsp dried parsley
• pinch salt
• 1/2 tsp pepper

Method

• Preheat the oven to 190C/gas 5  170C/fan
• Cut the bacon into small cm squares and fry in oil until well done
• Crack the eggs into a bowl, add the cream and whisk lightly with a fork
• Add the cheese and thoroughly mix. This will thicken the mixture and help to evenly distribute the rest of the ingredients
• Add the bacon, dried parsley, salt, pepper and thoroughly mix
• Grease a muffin tin with the spray oil. This recipe makes 12 muffins but it depends on the size of your muffin tin cups
• Pour the mixture, filling each cup about 3/4 full
• pop them in the oven for 15 – 20 minutes or until puffy and golden on top
• Remove from the oven and let them cool for 1 minute
• Eat them as they are or try reduced sugar tomato ketchup, mayonnaise, encona

Notes

Use a mixing bowl with a spout so its easier to pour into the muffin cups. The muffins freeze well and can be individually heated as and when required