6 shortcut bacon slices roughly chopped
8 cooked baby chat potatoes chopped
10 grape tomatoes (or cherry tomatoes) halved
3 spring onions (green onions) sliced
¾ cup grated tasty cheese
¼ cup thickened cream
2 tsp seeded mustard
- Preheat oven to 180°C (160°C fan forced). Spray a 5 to 6 cup capacity ovenproof baking dish with cooking spray.
- Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the bacon and cook, stirring occasionally, for 2-3 min or until starting to brown. Add potatoes and cook, stirring occasionally, for a further 2 min. Remove from heat.
- Spoon bacon and potato mix into base of the prepared dish, then scatter over tomatoes, spring/green onions and half the grated cheese.
- Whisk eggs, cream and mustard together in a jug. Season with pepper then pour into the dish. Sprinkle with remaining cheese and bake in the oven for 20-22 min or until the egg has set. To serve, cut into wedges, or scoop out portions using a large spoon. Serve with crusty bread, tomato relish and a side salad of spinach, tomato and cucumber.