Cauliflower, cheese and bacon muffins
12 slices of streaky bacon
3 eggs (whisked)
2 cups of grated cheese
6 cherry tomatoes
chilli flakes (optional)
You will need a muffin tray (or muffin cases)
Preheat the oven to 190C (375F).
Cut florets off the cauliflower and put in food processor until it resembles small grains (it will look like rice). Put the shredded cauliflower in a glass bowl and cover with pierced clingfilm. Microwave for 7 minutes.
Add the grated cheese to the cauliflower and stir in. You can adjust the amount of cheese to taste. Add the eggs and stir into the cauliflower mix.
Add chilli flakes or any other spices or herbs you may like.
Line the muffin shapes in the tray with a slice of bacon each. You can just line the outside, no need to cover the bottom. Fill the muffin shapes with the cauliflower mixture. Don't over-fill as the mixture rises a bit. Cut the cherry tomatoes in half and place one half on each muffin (cut side up).
Bake in the oven for about 25-30 minutes, or until golden brown. The muffins can be eaten hot or cold.