Bacon and Egg Bites
- 2 rashers free range nitrate free bacon
- 8 eggs
- handful of chopped parsley or spinach
- Dice the bacon into small pieces and fry off in a frying pan.
- Crack and whip the eggs together in a jug.
- Sprinkle a little of the cooked bacon pieces and chopped parsley or spinach into greased small muffin moulds.
- Pour in the beaten egg until the muffin cases are almost full.
- Bake for 10-15 minutes in an oven at 180 degrees.
You can keep these in the fridge for 4 days.