Ingredients
12 slices wholemeal bread
12 middle bacon
rind removed
12 eggs
cooking spray
Allergy Advice
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 scone cutter
- 1 muffin tin
- 1 frying pan
- 1 oven
Instructions
- Using a scone cutter, cut out 12 rounds of bread. Spray a muffin tin with cooking spray and place the bread rounds in the bottom of each cup.
- Preheat oven to 180°C/160°C fan-forced.
- Remove the eye (big round piece) from each rasher of bacon and place back in the fridge to use for another recipe. Spray a frying pan with cooking spray and lightly fry the bacon rashers on each side until just cooked.
- Place one rasher inside each muffin cup, lining the edge of the cup and just inside the bread.
- Crack one egg into each cup so it is sitting on top of the bread and inside the bacon.
- Place the tray in the oven and bake for 15-20 minutes or until the eggs are set.
- Remove and serve immediately.
Notes
Tip
You can add some shredded cheese on the top of each egg or just a little salt and pepper.
Variation
You can use the leftover bacon for these egg and bacon muffins or even for a Simple fettucine carbonara.
