Oven-baked corn omelettes

All the goodness of an omelette in the form of a muffin! Try these for dinner with a mixed salad or pop them in a lunch box for school or work.

Ingredients (serves 4)
• 1 teaspoon olive oil
• 6 rashers bacon, chopped
• 4 green onions, finely sliced
• 2 x 420g cans corn kernels, well drained
• 3/4 cup grated tasty cheese
• 8 eggs

Method
1. Preheat oven to 180°C. Lightly grease or line an 8 x 1/2-cup capacity muffin pan with paper cases.
2. Heat oil in a frying pan over medium heat. Add bacon and onions. Cook for 5 minutes or until soft. Transfer to a bowl. Stir through corn. Cool for 10 minutes.
3. Stir cheese into corn mixture. Spoon evenly into muffin holes. Beat eggs in a jug with a fork until well combined. Pour evenly over corn mixture. Bake for 30 minutes or until light golden and set.
4. Stand for 5 minutes in pan. Carefully lift out.

Notes
• Serve with mixed salad leaves.