Egg and Bacon Cups

These are great for a quick, delicious meal on the go.

Preheat oven to 180C

You will require one or two (depending on need) six-deep muffin cup trays.

Muffin tin liners, usually found in the flour and cakemix aisle top shelf (of course!).

Ingredients for one tray:

6 lean short-cut bacon rashers

6 eggs

Basil leaves, sliced, or mixed dried herbs

4 - 8 cherry tomatoes

3 – 5 tablespoons goats cheese or ricotta


Line each cup of the muffin tray with a bacon rasher and crack an egg into each bacon lined cup.

Halve or prick the skin of the tomatoes and add to the bacon lined cup with egg. You may then add basil, mixed herbs, and goats cheese or ricotta.

Place the tray into the oven and cook for 15-25mins or until the bacon is crisp and the egg is cooked to your liking, not too runny I hope!

You may keep these in the fridge for only 2-3 days.