Bacon and egg bites
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
- Dietary
- Nut-free
These tasty breakfast bites can be customised for any member of the family. Top with grated cheese before baking, or add fried mushrooms, a little thyme or chilli to the egg.
Serve hot with buttered toast for brunch, or even cold as a packed lunch.
Each bite provides 131 kcal, 11g protein, 0.5g carbohydrates (of which 0.5g sugars), 9g fat (of which 3g saturates), 0g fibre and 0.8g salt.
Ingredients
- bacon: 12 bacon medallions
- eggs: 12 free-range eggs
- cherry tomatoes: 12 small cherry tomatoes, halved
- black pepper: freshly ground black pepper
- bread: 6 slices of bread, to serve
- butter: knob of butter, to spread
Method
Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin.
Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin, creating a case shape.
Crack the eggs into the centre of each bacon case, season with black pepper and top with two tomato halves.
Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done, cook for 15 minutes.
Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person.
