Breakfast Muffin Mini-Pies

• 6 slices Bread (white Or Brown!)
• 3 slices Cooked Bacon (any Kind, Whatever You Prefer)
• 6 whole Eggs (Small To Medium But NOT Large!)
• 2 whole Fresh Tomatoes, Sliced
• 1/2 cups Grated Cheese (whatever Kind You Like)
• Salt And Pepper

1. Lightly grease a deep-sided muffin pan. Take the crusts off your bread.
2. Line each muffin cup with a slice of bread so that it makes a kind of crust. Try not to break through the bread. The bread needs to be whole.
3. At the bottom of each bread crust, sprinkle half a slice of cooked bacon, chopped up. (You can also use lardons for this!) Break an egg into the cup. You can pierce the yolk if you want but I prefer not to. You can also scramble the egg up and pour it in.
4. Put 1 slice of tomato over the top of the filled muffin cup (like a lid). Season the tomato. Sprinkle a little grated cheese on top of the tomato.
5. Bake in a preheated oven at 180c for about 8 minutes. Watch them, they may need to cook longer depending on your oven. You can practise and get them so that they are cooked but the egg is a little runny in the middle if you like that.
6. When cooked, pop them out and have them hot or cold for breakfast or maybe in a packed lunch!

bread, bacon, eggs, fresh tomatoes, grated cheese, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-muffin-mini-pies/ (may not work)