Scrambled Egg Muffin Cups

Ingredients

• 8 eggs
• 60 ml milk
• 80 g cheddar, grated
• 4 rashers bacon, cooked, finely chopped
• 4 cherry tomatoes, halved
• 2 spring onions, sliced
• 1 tbsp butter, for greasing
• toasted sourdough bread, to serve
• mixed leaf salad, to serve

Method

1. Heat the oven to 180°C/160°C fan. Grease a 12-hole muffin tin generously with softened butter, working it into every corner and up the sides — egg sticks to bare metal, and a half-set muffin tearing in two is a sad start to the morning.
2. Crack the eggs into a jug, add the milk, and whisk until fully combined and just frothy on top. Season generously with salt and black pepper — this is your only chance to season the egg itself, so don't be shy.
3. Divide the chopped bacon, halved cherry tomatoes and sliced spring onions between the 12 holes, distributing them evenly so every cup gets a bit of everything.
4. Pour the egg mixture over the fillings, filling each hole about three-quarters full — they puff as they bake and you want room for the rise. Scatter the grated cheddar over the tops.
5. Bake for 18–20 minutes, until the cups are puffed, golden at the edges and just set in the middle with no wobble when you nudge the tin. A whisper of jiggle is fine — they carry on setting as they cool. Taste one corner of a muffin once they're out, and adjust salt at the table if it needs it.
6. Let them rest in the tin for 2–3 minutes, then ease them out with a small palette knife around the edge of each cup.
7. Toast thick slices of sourdough until deeply golden. Pile the warm muffin cups onto a board alongside the toast and a heap of dressed mixed leaves, and serve straight away while the cheese is still molten.