EGG & BACON MUFFINS
Fancy something a little different for breakfast? You must try this! Egg and bacon muffins offer a unique twist on the traditional egg and bacon breakfast, they’re also perfect for lunch or brunch. Fully loaded with the good complex carbohydrates and protein your body needs for energy, this dish is the perfect way to kick-start your day.
Ingredients (Serves 6)
1 to 3 packs of smoked or unsmoked bacon (at least 12 strips)
6 small organic eggs
Salt, to taste
Pepper, to taste
Preheat oven to 375ºF/190ºC/Gas Mark 5.
Grease 6 wells of a non-stick muffin pan (or ramekins) with butter, then wrap two or three strips of bacon around the inside of each muffin cup. You may need more or less bacon depending on the size of each strip.
Gently crack one small egg into each muffin cup lined with bacon.
Sprinkle a little salt and pepper.
Bake for 30-35 minutes or until bacon is crispy and eggs are cooked through to your taste.
Serve with fresh grilled juicy tomatoes.