Directions

1. Preheat the oven to 180°C.

2. Dice the mushrooms and cut the bacon into strips.

3. Add the butter to a pan over a medium heat and fry the bacon & mushrooms. Cook for 5-8 minutes.

4. Once cooked, equally divide the mix between the cases. These are best made in either silicone cupcake cases / moulds or a non-stick muffin tray.

5. Whisk the eggs and soured cream and fill each case equally.

6. Bake for 15-20 minutes. The muffins will sink whilst cooling down.