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Preheat oven to 375°F (190°C).
Prepare the bacon cups:
Lightly grease a 12-cup muffin tin.
Line each muffin cup with one slice of bacon around the sides. If needed, trim to fit.
Bake the bacon in the tin for 5–7 minutes to partially cook and shape it. Remove from the oven and set aside (bacon will continue cooking with the eggs).
Add the fillings:
Place a few halved cherry tomatoes in the bottom of each bacon-lined cup.
Sprinkle chopped herbs and grated cheese over the tomatoes.
Crack in the eggs:
Carefully crack one egg into each muffin cup on top of the fillings.
Season with a small pinch of salt.
Bake:
Return the muffin tin to the oven and bake for 12–15 minutes, or until the egg whites are set and yolks are done to your liking.
Cool and serve:
Let the egg bites cool for 2–3 minutes, then use a spoon to lift them out. Serve warm!
Serving and Storage Tips:
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