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Bacon, Sweetcorn and Cheddar Egg Bites

Make bacon, sweetcorn and cheddar egg bites, from the first ingredient to the finished dish.

6 servings · 9 ingredients · 4 steps

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Bacon, Sweetcorn and Cheddar Egg Bites, plated and ready to serve. — The finished recipe. Bacon, Sweetcorn and Cheddar Egg Bites

Ingredients 1 to 6 for bacon, sweetcorn and cheddar egg bites arranged separately on a dark worktop. — Ingredients 1 to 6. 10 large, about 550 g Egg. 100 g Bacon medallions (Weighed raw. Back bacon with the fat on is about double.). 100 g Sweetcorn, tinned and drained (Drained weight.). 80 g Red pepper. 30 g Spring onion. 40 g Cheddar

Ingredients 7 to 9 for bacon, sweetcorn and cheddar egg bites arranged separately on a dark worktop. — Ingredients 7 to 9. 12 sprays, for the tin Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). Half a teaspoon Smoked paprika. To taste Black pepper

Bacon, Sweetcorn and Cheddar Egg Bites, preparation step 1: Heat the oven to 180°C and oil a twelve-hole muffin tin. Grill or dry-fry the bacon until crisp, then cool and snip it into small pieces. — Step 1. Heat the oven to 180°C and oil a twelve-hole muffin tin. Grill or dry-fry the bacon until crisp, then cool and snip it into small pieces.

Bacon, Sweetcorn and Cheddar Egg Bites, preparation step 2: Divide the bacon, sweetcorn, diced pepper, spring onion and cheese between the holes. — Step 2. Divide the bacon, sweetcorn, diced pepper, spring onion and cheese between the holes.

Bacon, Sweetcorn and Cheddar Egg Bites, preparation step 3: Beat the eggs with the smoked paprika and black pepper and pour over the fillings. — Step 3. Beat the eggs with the smoked paprika and black pepper and pour over the fillings.

The finished bacon, sweetcorn and cheddar egg bites. — Step 4. Bake for eighteen to twenty minutes until the tops are golden and firm. Leave to cool for five minutes before turning out.

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