Using a 10cm round cutter, cut 3 circles from each sheet of mountain bread and gently press into a greased 12 x 1/3 cup capacity muffin pan.
Combine Edgell Creamed Corn, eggs, spinach leaves, parsley and cheese in a medium bowl. Season with pepper.
Spoon mixture into each bread cup and sprinkle with bacon. Bake in a preheated oven at 200ºC for 18-20 minutes.