Cranberry and bacon stuffing cups

• 12 slices streaky bacon 
• 5 cups breadcrumbs 
• 1 cup dried cranberries 
• 2 eggs 
• ½ cup butter, melted 
• 2 tablespoons sage leaves, chopped 
• ¼ cup thyme leaves, chopped 
• 2 cloves garlic, crushed 
• salt and pepper to taste

What to do: 

1. Preheat the oven to 180ºC. Place a bacon slice into each of the cups of a muffin tin. (You can get fancy and make a basket weave by cutting each slice of bacon in half and using four halves criss-crossed to make a basket, or just line around the sides of the moulds) and bake for 10 minutes while you mix the stuffing.
2. Mix the breadcrumbs, cranberries, eggs, butter, herbs, garlic, salt and pepper in a bowl to combine. Spoon the bread mixture into the bacon-lined muffin tin holes and bake for another 10-15 minutes until golden and crunchy on top.