Name: Tomato & bacon quiches
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 1
Ingredients: 175g thick sliced rindless bacon (shortcut), chopped; 82.50 ml cottage cheese; 64.38 gm milk; 62.50 ml grated parmesan; 62.50 ml snipped chives, to serve; 3 Lebanese breads; 5 eggs; 9 grape tomatoes, halved

Tomato & bacon quiches

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Prep Time:
15 minutes

Cook Time:
18 minutes

Total Time:
33 minutes

Delicious breakfast wrap with crispy bacon, eggs, tomatoes, and chives in Lebanese bread.

Ingredients:

175g thick sliced rindless bacon (shortcut), chopped
82.50 ml cottage cheese
64.38 gm milk
62.50 ml grated parmesan
62.50 ml snipped chives, to serve
3 Lebanese breads
5 eggs
9 grape tomatoes, halved

Instructions:

Preheat your oven to 200C or 180C fan while lightly greasing 9 muffin pan cavities with oil.
Fry bacon in a small pan over high heat for 3-4 minutes until crispy and browned. Allow to cool before using.
Cut 3 rounds, 11cm in diameter, from each Lebanese bread to yield 9 rounds. Gently place them in the muffin pan. Combine eggs, cottage cheese, milk, and parmesan in a bowl. Sprinkle bacon onto the base of each muffin, then pour the egg mixture over each one and add two tomato halves on top.
Bake for 15 minutes or until the filling is firm. Top with freshly chopped chives before serving.

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