Preheat the oven to 200c. Grease the muffin tin with oil or butter, then sprinkle a little cheddar at the base of each tin.
Fry or grill the sausages and bacon, then chop into very small pieces. Halve the mushrooms and cook in a little butter until golden and set aside.
Beat the eggs, mix in the oregano and season with a little salt and pepper.
Fill each muffin mould with a sausage segment, some bacon strips and mushroom then pour in the egg mix.
Bake for about 15 minutes or until nicely risen and golden. Leave to cool a little then serve with a warm tomato salad. These muffins also freeze really well for up to a month.
