Recipe Details

Ingredients

1. 1 tbsp olive oil
2. 3 rindless bacon rashers, coarsely chopped
3. 1 brown onion, finely chopped
4. 40g (1/2 cup) coarsely grated cheddar
5. 3 sheets frozen shortcrust pastry, just thawed
6. 3 eggs
7. 190g (3/4 cup) sour cream
8. 60ml (1/4 cup) milk
9. 2 tbsp honey
10. 2 tsp Dijon mustard
11. 1/4 cup chopped fresh chives

Description

• Step 1

  Preheat oven to 180°C/160°C fan forced. Lightly grease thirty six 30ml (11/2 tbsp) mini muffin pans.

• Step 2

  Heat the oil in a frying pan over medium high heat. Add bacon and onion. Cook, stirring, for 8 minutes or until golden. Transfer to a bowl and set aside to cool. Add the cheese and stir to combine.