This is my favourite on the go breakfast for during the week. You can add other things to this including chopped asparagus, tomato and mushrooms. I often cook them on Sunday and store them in the fridge - they will last about 3 days. They also freeze well. They can be eaten hot or cold.


Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins


3 rashers bacon halved
6 eggs
½ cup grated cheese
Salt & pepper to taste

General Directions

  1. Heat oven to 180°C
  2. Line muffin tray with café papers (or muffin papers)
  3. Place ½ rasher in each paper
  4. Put in oven for 10-15 mins
  5. Crack egg into each paper
  6. Sprinkle with salt, pepper and cheese. If adding other ingredients such as mushrooms, add this now.
  7. Cook for another 10-15 mins until egg is cooked.





Egg & bacon on the go