Gluten Free Baked Egg & Bacon Cups
Servings: 3 people
Ingredients
- 6 rashers of bacon
- 6 eggs
- tbsp dried basil
- tsp salt
- tsp freshly cracked pepper
Instructions
- Preheat oven to 200° fan forced
- Cut bacon into strips
- Line the sides of the muffin tins with bacon. If you have any excess bacon, you can use it to also line the bottom of the tins
- Crack egg, one at a time. Add to the muffin tin so the eggs sit within the bacon
- Sprinkle with sea salt, freshly cracked, pepper, and basil.
- Bake for around 15 minutes, or until egg is cooked through.
Notes
- Enjoy immediately or store in an airtight container in the fridge for up to 4 days.
- Can also be frozen in an airtight container or snaplock bags for up to 2 months