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
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.
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.
