1. Preheat oven to 180ºC. I use a silicon muffin tray, so don’t need to oil the tin but if you’re using a muffin tin, you might like to prepare it using an oil spray or some melted butter.

2. Use a rolling pin to roll out the bread and flatten it. Use a 12cm cookie cutter {or a similar sized bowl and cut around it using a sharp knife, to cut a circle from each piece of bread. Place into your muffin tray, and cook for 5 minutes or until lightly toasted. I only have a 6-hole muffin tray, so I do these in batches. Must buy a bigger one!

3. In a large frying pan, heat the oil over medium heat. Add the onion and cook until soft, add the bacon and cook for a few minutes, until brown. Finally, add the corn and cook for 3 minutes.

4. Place the 18 bread shells onto a tray, and spoon the bacon and corn mix into them. In a jug, mix the cream and eggs with some salt and pepper. Whisk to mix. Pour the egg mix into the bread shells and top with grated cheese. Bake for 15 minutes, or until golden on top.