These are a very handy snack to make and keep in the freezer for those times that you need to grab something quick to eat! Perfect for the sports ground and great for lunch boxes. Heat them up or eat them cold, either way, they are a perfect, easy snack to fill them up!
Pre Heat your oven to 200C. In a fry pan, heat the oil and fry the bacon until crispy.
In a large bowl, mix the rice, carrot, spring onions, bacon, mixed herbs, salt and 1 cup of the cheese until combined. In a separate bowl, whisk the eggs together and then combine with the rice mix. Fill a greased muffin tray with the mix and sprinkle with the rest of the cheese.
Bake for 15 minutes until the top starts to turn brown. Cool in the pan and wrap individually. Freeze and use when required.
Ingredients
Directions
Pre Heat your oven to 200C. In a fry pan, heat the oil and fry the bacon until crispy.
In a large bowl, mix the rice, carrot, spring onions, bacon, mixed herbs, salt and 1 cup of the cheese until combined. In a separate bowl, whisk the eggs together and then combine with the rice mix. Fill a greased muffin tray with the mix and sprinkle with the rest of the cheese.
Bake for 15 minutes until the top starts to turn brown. Cool in the pan and wrap individually. Freeze and use when required.
