Bacon and Egg Muffins

Start by preheating your oven to 180°C on the fan-forced setting. This will ensure an even cooking temperature for your muffins.

In a medium-sized pan, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the bacon slices and cook them for about 2-3 minutes, flipping occasionally, until they are golden and caramelized. Once cooked, remove the bacon from the pan and set it aside to cool slightly before chopping it into smaller pieces.

In a mixing bowl, combine the beaten eggs with the cooked bacon, cream, chopped herbs, and your choice of seasoning. Stir the mixture well to ensure all ingredients are evenly incorporated.

Line a 12-hole muffin tray with paper cases or grease it lightly. Carefully pour the egg mixture into each muffin case, filling them about three-quarters full to allow for rising.

Place the muffin tray in the preheated oven and bake for approximately 20 minutes. Keep an eye on them until they are golden brown and puffed up in the centre.

Once baked, remove the Bacon and Egg muffins from the oven and allow them to cool slightly. Serve them warm alongside toasted sourdough bread, sliced avocado, and fresh tomatoes for a delightful breakfast or brunch option.