Bacon and Egg Puffs

Cheese, bacon, egg, bread – all in one delicious little treat. Excellent for brunch or a family supper.


  • 2 cups white or wholewheat bread (crusts included), cubed 1cm x 1cm
  • 2 cups (500 ml) milk
  • 4 eggs
  • 1 t (5 ml) Ina Paarman's Cajun Spice
  • 250 g rindless streaky bacon
  • ½ cup (125 ml) Gouda or Cheddar cheese, grated
  • 6 cherry tomatoes, cut in half

Beat the milk, eggs and Cajun Spice together. Add the cubes of bread and leave to stand for at least 15 minutes so the bread can soak up the liquid (can be done the night before). Adjust the oven rack to the middle position. Preheat the oven to 180°C. Butter the hollows of a muffin pan. Line the sides of the muffin hollows with strips of bacon. Cut remaining rashers of bacon up and use these pieces to line the bases of the muffin pan.

Divide the egg and bread mixture between the muffin hollows. Sprinkle with cheese. Top each one with a cherry tomato half and sprinkle with Cajun Spice for colour and flavour. Bake for 25-30 minutes until firm, puffy and golden brown.

Serve while still hot. Lovely with sautéd mushrooms and grilled sausages for a memorable Brunch! For supper serve with bread and a salad.

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