Yields12 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Bacon and Egg Muffins

Ingredients

 8 D'Orsogna Natural Shortcut Bacon rashers, cut into thin strips
 9 Eggs, beaten
 150 ml Cream
 1 tbsp Olive oil
 2 tbsp Parsley, finely chopped
 2 tbsp Chives, finely chopped
 Salt and pepper, to taste

Method

1

Preheat your oven to 180°C fan-forced.

2

Heat the olive oil in a medium-sized pan. Add the bacon and cook on both sides over medium heat for 2-3 minutes or until caramelized. Set aside.

3

In a bowl, combine beaten eggs, cooked bacon, cream, chopped herbs, and seasoning.

4

Line a 12-hole muffin tray with cases. Pour the egg mixture into the muffin cases.

5

Bake for 20 minutes or until the omelettes are golden and puffed up.

6

Serve the Bacon and Egg muffins with toasted sourdough and sliced avocado and tomatoes.

Bacon and Egg Muffins

Related products

Natural Range Shortcut Bacon 200g
Natural Range Shortcut Bacon 200g
Shortcut Rindless Bacon 1KG
Shortcut Rindless Bacon 1KG

Ingredients

 8 D'Orsogna Natural Shortcut Bacon rashers, cut into thin strips
 9 Eggs, beaten
 150 ml Cream
 1 tbsp Olive oil
 2 tbsp Parsley, finely chopped
 2 tbsp Chives, finely chopped
 Salt and pepper, to taste

Directions

1

Preheat your oven to 180°C fan-forced.

2

Heat the olive oil in a medium-sized pan. Add the bacon and cook on both sides over medium heat for 2-3 minutes or until caramelized. Set aside.

3

In a bowl, combine beaten eggs, cooked bacon, cream, chopped herbs, and seasoning.

4

Line a 12-hole muffin tray with cases. Pour the egg mixture into the muffin cases.

5

Bake for 20 minutes or until the omelettes are golden and puffed up.

6

Serve the Bacon and Egg muffins with toasted sourdough and sliced avocado and tomatoes.

Bacon and Egg Muffins
IngredientsDirections