December 03, 2017
Breakfast, Lunch, Dairy,
Eggs, Australian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Summer, Oven Bake more
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"I saw this recipe being made on "The cook's Pantry", a television shoe hosted by Matt Sinclair a contestant of Masterchef Australia.
I am posting the recipe as written, although I did use 8 small tortilla cups instead of cutting large ones, and add some extra herbs to the mix.
This recipe could be changed to to suit your own tastes and preferences. Really anything that suits an omelet would suit this recipe.
So easy to make and great as a brunch or breakfast."
Preheat oven to 180C & grease a muffin tin with olive oil.
I used a texas muffin pan to suit my small rounded wraps, see my note in description re the wraps.
Lay out the wraps on a chopping board and brush both sides with olive oil. Cut in half, and then into 3 triangular pieces each. Arrange 3 tortilla triangles into each muffin hole, pointy end down, ensuring there are no gaps. Gently push down and set aside. **You may need to heat the wraps slightly in the microwave or oven to avoid breakage.
Cook the bacon in a dry pan over medium heat for approximately 3-4 minutes, until any fat has rendered. Avoid overcooking the bacon and drain on paper towel. Tear bacon into smaller strips and lay across the base of each tortilla cup. (I diced the bacon and just added to egg mix)
In a jug or small bowl add the eggs and sour cream and bring together with a fork. Mix in the spring onions and shredded cheese and season with salt and pepper. Pour or spoon mixture over the bacon and fill to ¾ and top with 2 halves of a cherry tomato. Place in the oven for 15 minutes or until eggs are set. NOTE; The middle should have a slight wobble.
Remove from the oven and allow to cool in muffin tin for a few minutes to firm. Serve hot with tomato relish or Tomato Kasundi - http://www.recipezazz.com/recipe/tomato-kasundi-25558
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