My six and a half year old Junior Jam tart made these almost on his own this evening - I was so proud of him - his children's safety knife remains one of the best (and longest lived) items I've bought.
These are basically breakfast in a muffin tin - any combination of things you could pop in an omelette but in a muffin shape. Today's were tomato, spring onion, red pepper & bacon. Yum. They keep nicely to the next days breakfast and make a lovely picnic food.
|Oops - we ate the rest|
6 buttered slices of bread (great use for slightly stale bread) - alternatively - use a slice of ham
Glug of milk
4 spring onions
Generous handful of cherry tomatoes (quartered)
One finely chopped red pepper
4 finely chopped rashers of bacon (we used Pancetta cubes a bit of a cheat)
1. Heat the over to 160c and grease a 12 hole muffin tin
3. Chop the spring onion (my son used scissors), red pepper and bacon into small pieces - about half a centimeter so they cook quickly. Mix together then distribute evenly between the 12 holes
4. Beat the eggs together and add a glug of milk and season
6. Bake in the over to 10 minutes or until firm
7. Leave to cool in the tin and then gently loosen using a plastic knife
I'm going to try goats cheese and walnut for a grown up version next.