"Bacon and mushroom frittata cups baked in a muffin pan with cheddar or Gruyère cheese, served on toasted wholemeal English muffins with a homemade cherry tomato jam made with olive oil, garlic, honey, balsamic vinegar, and herbs de Provence. Includes instructions for making the tomato jam, cooking the bacon and mushrooms, baking the frittata cups, and assembling the sandwich with butter spread on the muffins to prevent sogginess. Recipe serves 4-6 and uses metric units."