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20 minutes
40 minutes
60 minutes
- 4.60 gm olive oil
- 6 rashers bacon, chopped
- 4 green onions, finely sliced
- 2 x 420g cans corn kernels, well drained
- 187.50 ml grated tasty cheese
- 8 eggs
- Preheat oven to 180°C and prepare an 8 x 1/2-cup capacity muffin pan with a light greasing or paper liners.
- Heat oil in a frying pan over medium heat. Add bacon and onions, cook until soft, about 5 minutes. Transfer to a bowl, then stir in corn. Let cool for 10 minutes.
- Mix in the cheese with the corn mixture, then divide evenly into the muffin holes. Whisk the eggs in a jug until fully combined, then pour over the corn mixture. Bake until light golden and set, about 30 minutes.
- Let the dish sit in the pan for 5 minutes to cool slightly before carefully removing.
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