Egg, Bacon and Mushroom cups

Sometimes I just throw things together to use stuff up. Yesterday I got around to using up the last of the puff pastry from the freezer, as well as some bacon that was nearing the end of it's life.

^{top right one is a plain egg cup. all were delicious.}

Ingredients

1 sheet puff pastry
2 short cut bacon, finely diced
4 button mushrooms, sliced
cheese, finely grated
4 eggs, beaten
butter

Method

• Take the pastry out of the freezer and let it thaw a bit
• Start frying the bacon in a pan. After about 3 minutes on medium heat, push the bacon to the outside and melt the butter in the middle.
• Dump the sliced (or diced if you prefer) mushrooms into the butter and stir it all together.
• Let that fry for about 5 minutes or until the mushrooms are softened.
• Turn the oven on to 180 C (fan forced). Spray a small muffin pan with oil to prevent sticking.
• Slice the now mostly thawed pastry into 9 even squares. Push each square into a separate muffin space, pushing down into the edges, and squishing the overlaps that are inside the cup together.
• Trim the corners that stick out of the cup off. These off cuts can be rolled together and re-used for something else.
• Half fill each cup with the bacon mixture. If you don't get to some, just leave them to be plain egg cups (I had 2 like that)
• Fill each cup with egg mixture.
• Grate cheese over the top of each cup.
• Bake in the oven for about 15 minutes, or until golden on top.
• Remove from muffin tray to a wire rack to cool. If the pastry is still a bit soft on the bottom, put on a baking tray and bake for another 5 minutes.

These can be eaten warm or cold. I prefer them warm, and will zap them for 20 seconds in the microwave to take the chill of the fridge off of them.