This week is Farmhouse Breakfast Week which is an annual campaign to encourage us all to eat our breakfast, 47% of people regularly skip breakfast and I am definitely one of those people. I hate soggy cereal and never leave myself enough time to make breakfast in the morning. I tend to eat breakfast at 9.30 - 10am when I am already at work and have a banana or muffin or flapjack that I take with me. These honey breakfast bars are one of my favourite recipes. 

Often though I end up stuck into my work and snacking on bad things mid morning. You can follow @breakfastweek on Twitter and tweet a picture of your breakfast every day with the hash tag #BreakfastWatch. I am going to try and be good and join in and tweet my breakfasts (I may fail so feel free to call me up on it!)

As I had a bit more time today as it was the weekend I decided to raid the fridge and make something cooked. 
This is my farmhouse breakfast creation. These baskets are created by lining a muffin tin with bacon and then layering in your favourite breakfast ingredients  I used some leftover mashed potato, egg, tomatoes and cheese. I found that one rasher of bacon adequately lined one muffin hole and I baked on quite a high setting in the oven.

I think if you wanted slightly crispier bacon you might want to cook the bacon lining a bit first before adding your other ingredients.

I'm adding this to Breakfast Club which is all about Cooked and Bakedbreakfasts and is being run by Janice at Farmersgirl Kitchen.

I am including this recipe in my No Waste Food Challenge, a round-up of recipes designed to use up leftovers which this month is being hosted by Elizabeth from Elizabeth's Kitchen. She has chosen January as the month to use up leftover mashed potatoes.

As this uses odds and ends from the fridge and leftover mashed potato I am entering this into Fuss Free Flavours Credit Crunch Munch.