This is a quick and easy meal for the kids (and adults). They can also be eaten cold the next day and work well in lunchboxes.


Ingredients (to make 6 muffins):

  • Coconut oil or butter for greasing
  • 6 rashes of streaky bacon
  • 6 smallish eggs
  • Sliced cheese (optional)
  • Cherry tomatoes (optional)



  1. Preheat oven to 200c and lightly grease a 6-cup muffin tray.
  2. Use a bacon rasher to line each muffin cup, overlapping ends and using any extra to line bottom (I find rolling the rashes with a rolling pin makes them a bit thinner and easier to use).
  3. Crack one egg into each bacon cup, top with cheese and 1/2 of a cherry tomato.
  4. Bake for 15 mins until the egg whites are set.
  5. Remove from oven and let sit for a minute before scooping out and serving.



Instead of using a whole egg make a quiche version instead by whisking a mixture of the following:

  • 4-5 eggs +
  • Diced tomato
  • Chopped spinach
  • Grated carrot
  • Grated zucchini
  • Diced kumara
  • Diced mushrooms
  • Diced capsicum
  • Finely sliced broccoli 
  • 1/4 cup grated cheese
  • Freshly ground pepper
  • Any other veggies you have in the fridge or garden


Pour mixture into bacon cups and bake for 15mins until set