Egg & Bacon Breakfast Baskets

I saw this fun recipe in my 200 Really Easy Recipes cookbook and decided to make it for D for Valentine's Day breakfast--the cute cherry tomatoes in the middle of the egg mixture reminded me of breakfast cupcakes! Note: See Vegetarian option below.
Ingredients (Makes 8 baskets, serves 4):

Spray olive oil, for oiling muffin tin

75g (3oz) butter, melted

150g (5oz) smoked bacon rashers, rind removed, diced

(Note: we used cubed pancetta pieces)

2 eggs

125 ml (4fl oz) double cream/heavy cream

2 Tbsp fresh grated Parmesan cheese

8 cherry tomatoes on the vine

16 slices white bread (or wheat bread)

salt and fresh ground pepper

Preheat the oven to 400F/200C. First cut the crusts off the bread (try to make even squares) and discard, then flatten each slice by rolling over it firmly with a rolling pin, and brush each slice with the melted butter. Next place 8 squares diagonally on top one other 8 squares and carefully press them into eight muffin tin holes that had been sprayed with the olive oil. Bake the squares for 12-15 minutes until crisp and golden. Meanwhile fry up the bacon/pancetta pieces and prepare the egg mixture in a bowl by beating together the eggs, cream, cheese salt and pepper, then pull the bread baskets out of the oven to cool slightly.

After draining the fried pancetta, I divided it between the 4 bread 'baskets' and then poured the prepared egg mixture over the pancetta (about 2 tablespoons of egg mixture per basket is plenty). Last top each 'basket' with a cherry tomato, then place back into the oven for 12-15 minutes, or until eggs are set.

Note for Vegetarians: You can make this vegetarian by substituting fresh spinach for the bacon/pancetta. Cook the spinach with a small pat of butter in a frying pan until wilted, then add the spinach to the cases instead of the pancetta before pouring over the egg.