Breakfast egg muffins

1) Preheat the oven to 200ºC.
2) Grease a 6 mould muffin tin with butter.
3) Cut 2 slices off the bottom of each mushroom and place a slice in the bottom of each mould.
4) Chop the rest of the mushroom into small pieces.
5) Melt the butter with the oil in a frying pan.
6) Add the mushrooms, bacon and onions, and fry for a few minutes until the bacon is cooked and the mushrooms and onions are softened. Season to taste.
7) Spoon the bacon mixture evenly between the muffin moulds.
8) Place a couple of tomato slices in each mould.
9) Now you have a choice, you can crack an egg into the mould as it is or beat the egg before adding to the mould.
10) Top with the remaining tomato slices and a sprinkle of salt and pepper.
11) Bake in the oven for 10 – 15 minutes until a knife comes out clean for the beaten egg ones or until the whites are cooked but the yellow still soft for the whole egg version.
12) Serve while hot, although the beaten version would be great cold in a lunch box a well.