Very easy to make for breakfast the night before so you’re ready to go in the morning. It’s a simple and easy way to eat bacon and eggs, and a high protein, low carb way to start the day.
NUTRITIONAL INFO PER SERVE
carbs 1g / fat 7g / protein 15g
6 rashers of bacon
Sea salt and pepper
Fresh herbs (optional)
WRAP, CRISP, CRACK, BAKE…
Preheat the oven to 180 degrees celcius and get a muffin tin out. Very lightly grease the tin with a little butter or coconut oil. Wrap the bacon on the inside of each muffin tin. Place in the oven to crisp up the bacon a bit for 5 minutes. Remove from the oven and crack in an egg in each muffin hole. Sprinkle with a little salt and pepper. Bake for 15 minutes or until cooked through. Remove from the oven and sprinkle with some chopped herbs of your choice.