Mini cooked breakfast in a bap recipe A full-on cooked breakfast is heaven, but probably a bit much on a day of feasting. It is also a pain to make. These easy miniature versions baked in a crispbread crust save you from juggling pans on Christmas morning, and hit all the right buttons without overwhelming. 1 small egg 1 cherry tomato, halved 4-5 tiny button mushrooms, or slices of mushroom Preheat the oven to 200C/400F/gas 6 Slice the top off the bap and pull out the soft middle. Keep the crumbs for bread sauce or freeze them for another dish. Ruffle up the bacon slices and arrange them around the inside edges of the roll. Put the mushrooms in the middle and dot with butter. Put the bap on a baking sheet, with the tomato halves next to it, cut side up. Bake for 15 minutes, until the bacon is crisp on the edge. Push the mushrooms to the side of the bap and break the egg in. Cover with foil. Bake for 15-20 minutes, until the egg is set (put the bap top in for the last five minutes). Perch the tomatoes on the edge of the bap and put the bread lid on. Serve straight away.