Rebecca's cheese and bacon breakfast frittatas
200 g, peeled, cut into 1cm pieces
270 g, (buy 12 x 25g slices), fat trimmed
Light thickened cream
½ cup(s), (125ml)
1 medium, deseeded, finely chopped
2 individual, thinly sliced
½ cup(s), grated, (60g)
- Boil, steam or roast pumpkin until tender. Set aside to cool slightly.
- Meanwhile, preheat oven to 180°C. Line a 12-hole ⅓ cup (80 ml capacity) silicone muffin tray with bacon slices.
- Whisk eggs and cream in a jug and season with salt and pepper. Divide tomato, shallots and cooked pumpkin evenly between each bacon cup. Pour egg mixture evenly into each bacon cup. Sprinkle with mozzarella.
- Bake for 30 minutes or until golden and set. Stand frittatas in tray for 5 minutes, then transfer to a wire rack. Serve warm or cool.