These are delicious and can be enjoyed at any time of the day – breakfast, lunch, supper or even made for a packed lunch. You can eat them on their own or serve with a mixed salad.
Ingredients: – Makes 12 cups:
12 slices bacon
8 eggs
1/2 cup grated cheddar cheese (leave out if dairy intolerant/sensitive or you want a phase 1 meal)
pinch of salt
freshly ground black pepper
Method:
1) Preheat oven to 175’C/350’f/Gas4.
2) Lightly coat a tray with 12 muffin holes with a little olive oil (or use a 6 hole tray for larger cups). Wrap each piece of bacon inside each muffin cup.
3) Whip the eggs, salt, pepper and cheese with a fork and fill each bacon lined muffin cup 3/4 of the way with the egg mixture.
4) Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately, or chill and serve as a snack or lunch on the go.
Hi – just wondered how bacon appears in your recipe, surely it is one of yer supermarket trolley nasties, laden as it is with preservatives of some description. Does it not (delicious as it is) need to be classified as a processed food and be consigned to do not eat.
You’re right about the nasties in supermarket pre-packed bacon. If you get your bacon from a decent butcher, you can get it just dry cured with salt.
Just about to try a variation on these for emergency filler uppers! I’m in Germany and haven’t managed to find any bacon that isn’t smoked yet (husband says he will make me some!) so I was going to try with air dried Parma ham (and skip the cheese this week as I’m on day 5 of phase 1). Haven’t weighed since Day 1, so will weigh and measure myself tomorrow to see his Phase 1 has gone!
One thing I just noticed, I think you have your Centigrade and Fahrenheit the wrong way round for the cooking temperatures!
Good spot on the temperatures. All corrected now.