- 100g button mushrooms (sliced)
- 2 eggs
- 1 tablespoon fresh flat leaf parsley leaves (chopped)
- ¼ cup grated cheese
- ½ cup milk
- 1 teaspoon olive oil
- 100g rindless shortcut bacon (chopped)
- 1 Medium tomato (deseeded and chopped)
- 12 wonton wrappers
Preheat oven to 200°C/180° fan-forced. Lightly grease two ⅓ cup-capacity, 6-hole muffin pans.
Place 1 wonton wrapper in each hole. Press down firmly to line base and sides.
Heat oil in a medium non-stick frying pan over medium-high heat. Add bacon and mushrooms. Cook, stirring occasionally, for 5 to 7 minutes or until bacon is crisp and mushrooms tender. Transfer to a bowl. Set aside to cool.
Add tomato and parsley to bacon mixture. Whisk eggs and milk together in a jug. Divide bacon mixture between muffin holes. Pour over egg mixture. Sprinkle with cheese. Bake for 18 to 20 minutes or until egg is set. Cool in pan for 3 to 4 minutes. Serve.