Bacony Mushroom Egg Muffin
- 2 eggs
- 6 rashers bacon
- 3 mushrooms, halved
- salt, pepper
- Optional: thyme sprigs, sliced garlic
Preheat oven to 180 degrees.
Cut 6 matching circles out of baking paper to fit the cups of your muffin tray. I created a template on the baking paper by tracing the outside of a dessert bowl then cutting along the line on the paper.
Line each muffin cup with one baking paper circle.
Place a rasher of bacon on the base and around the sides of each muffin cup.
Toss half a mushroom into each muffin cup. If using any optional ingredients, add them now.
Crack two eggs into each muffin cup.
Sprinkle salt and pepper over each bacon and egg muffin.Place in the oven and bake for 30 minutes.
Chill to room temperature then store in an airtight container in the fridge for up to three days.
"Feed, Nourish, Value Yourself"