12 rashers streaky bacon (we love Hellers) 6 eggs 2 spring onions, thinly sliced 1 cup cooked potatoes, diced (we love Wilcox Piccolo Potatoes) 50g feta cheese ½ cup grated edam cheese ½ cup sundried tomatoes, diced 2 tbsp fresh parsley, finely chopped (we love Superb Herb)
Preheat your oven to 180C.
Cut the bacon rashers in half lengthways. In a non-stick muffin tray, wrap the rashers around the insides of the cups to create a bacon case for the egg mixture.
Crack the eggs into a bowl, then whisk. Add the spring onion, potato, feta, grated cheese, sundried tomatoes and parsley. Season, and stir well to combine.
Spoon the egg mixture into the muffin tray cups, then place into the oven. Bake for 20-25 minutes, or until the egg mixture is cooked through (this will be indicated by the center not wobbling when shaken).
Leave to cool slightly, the remove from the tray. Serve warm or cold.