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
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
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.