  1 rasher of bacon, rind removed, diced (50g / 1.5 oz)
  1/4 brown onion, finely diced
  1 tbs oil
  6 slices Brumby’s white sandwich bread
  2 60g eggs
  2/3 cup milk
  1/3 cup grated cheese
  2 tsp parsley, finely chopped
  Salt and pepper
  Oil

1. Preheat oven to 180C
2. Heat 1 tbs oil in small pan over high heat. Add onion and bacon and sauté until bacon is crisp – about 2 minutes. Remove from heat and set aside
3. Remove crust on Brumby’s white loaf and cut bread into rounds using a large empty tin can 
4. Flatten the bread with a rolling pin
5. Grease 12 muffin tin holes with butter or oil, then press the bread into the muffin tin.
6. Place in oven for 3 minutes (this is essential to avoid egg mixture soaking into the bread). Remove from oven and set aside.
7. Whisk together the egg, milk, parsley and a pinch of salt and pepper.
8. Divide the bacon mixture between the 12 toast cups, then the cheese.
9. Pour 2 1/2 tbsp of egg mixture into each cup, then immediately place in the oven to avoid egg soaking into bread.
10. Bake for 12 to 15 minutes until the top is lightly golden and the filling is set.