Make crispy bacon -  we baked the bacon on parchment paper in the oven until crisp (330F or 170F 12-15 mins - preheat the oven) -or you can sauté in a pan until bacon is crisp - about 2 minutes. 

Cut bread crusts off.

Use a rolling pin to flatten the bread.

Massage and press the bread into the muffin tin.

Place in the oven for 3 minutes (320F or 160C). The muffin toast cups should not be browned, and just a bit dry (like "toasted bread").

Cut the bacon, chives, and parsley into bit sized pieces.

Cut some tomatoes into small pieces to put into the quiche mix. Keep some cut in halves to use as decoration on the top of your bacon and egg pie.

Whisk together the egg, milk, parsley, chives, and tomato with the bacon and cheese and a pinch of salt and pepper.

Pour or spoon the egg mixture into each cup till approximately ¾ full. 

Then reasonably quickly place in the oven. Waiting too long means the egg mixture may soak into the toast cups. And This will make them soggy.

Bake for 330F or 170F 12-15 mins - preheat the oven or it will take a little longer - until the top is lightly golden and the filling is set.

Test they are done by carefully touching the top with your finger and see if they are reasonably firm.

Remove from oven and rest for 5 minutes before serving. 

Garnish with extra parsley or sprinkle paprika if desired. Serve warm.