Bacon and Egg Muffins

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Bacon & Egg Muffins
Bacon & Egg Muffins
  • 3 sliced thin bacon or prosciutto
  • 2 eggs
  • coconut oil for greasing
  • 2-3 cherry tomatoes quartered
  •  Small handful baby spinach – finely sliced
  • Salt and pepper


Preheat oven to 200°C.

Grease 2 sections of a muffin tray with a little of the coconut oil and line base and sides with bacon.

Add half the tomato and some spinach to each muffin pan.

Season with salt and pepper.

Crack one egg into each muffin pan.

Bake for 15 minutes or until egg is cooked to your liking.

Allow to cool slightly before removing from tin.