Bacon and Egg Bites


  • 2 rashers free range nitrate free bacon
  • 8 eggs
  • handful of chopped parsley or spinach


  1. Dice the bacon into small pieces and fry off in a frying pan.
  2. Crack and whip the eggs together in a jug.
  3. Sprinkle a little of the cooked bacon pieces and chopped parsley or spinach into greased small muffin moulds.
  4. Pour in the beaten egg until the muffin cases are almost full.
  5. Bake for 10-15 minutes in an oven at 180 degrees.


You can keep these in the fridge for 4 days.