If you love bacon an eggs then you will love this little muffin combo. Super easy to make and you can make them in bulk and keep them in the fridge for the week.
My recipe is based of 5 servings but you can tweak to your preference.
150g bacon middle rasher
100g red capsicum
60g baby spinach
salt and pepper
Macros per serve
Pre-cook the bacon in a pan, remove and slice in halves. Place the bacon halves around the ramekins or alternatively you can use a muffin tin for smaller portions. No oil necessary the bacon acts as this.
Pre-heat the oven to 160 degrees.
Dice capsicum, spinach and feta. Crack eggs into a bowl and add the other ingredients. Add pinch of salt and pepper and beat/mix ingredients together.
Pour the mixture using a ladle into the ramekins/muffin tin inside the bacon.
Place into the oven for 10-12 minutes until egg mixture is cooked.
Agg to a bed a baby spinach or a side of sourdough and avo and enjoy.