In a small pan fry about eight bacon rashers (thinly sliced). Then defrost three sheets of frozen puff pastry and cut them into enough squares to fill your muffin pans. So with my three sheets I made 12 large and 24 small.
Pop your cooked bacon onto some paper towels to drain off the excess fat and let cool. Then spread the bacon amongst your pastry cases. Just a little in the bottom of each one.
Fill the cases with the yoghurty, eggy mixture. Top each one with a little grated cheese and pop into a 200 degree C oven and bake for about half an hour or until the pastry is cooked and the top is goldeny lovely.
Great for the kid’s lunchbox. You can make loads of variations of this as well. I recently made smoked salmon and chives – delish. Have you ever made a variation of these little tastes?