Wednesday, 16 September 2015

Breakfast frittata muffins

Breakfast frittata muffins
15 ml olive oil
125 g rindless streaky bacon, chopped
45 ml butter or margarine
30 ml Snowflake cake wheat flour
250 ml milk
2 extra-large eggs
30 ml chopped fresh thyme or 10 ml dried
Cut off crusts from the bread. Take six slices of bread and cut each slice into three strips. Use the two remaining bread slices to cut out four rounds from each, using a 4cm cutter.
Place rounds in bases of eight greased muffin pan holes. Take two strips of bread for each hole and place against the sides to form a cup. 
For the filling, heat oil in a small, heavy-based saucepan. Add bacon and fry lightly. Remove from saucepan and set aside.
Melt butter in the same pan and add flour. Stir over low heat for about one minute. Add milk and cook over medium heat, whisking constantly, until sauce is smooth and has thickened. Remove from heat and leave to cool slightly. 
Add bacon pieces, eggs, thyme and seasoning and mix well. Divide egg filling between the eight cups by spooning it on top of the bread bases. Brush bread tops with a little olive oil.
Bake in a preheated oven at 180°C for about 20 minutes or until set. Serve immediately.
Sprinkle with 60 ml (25 g) finely grated Cheddar cheese, if preferred after baking.

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