4 Serves
51 Mins
Preheat your oven to 200°C and lightly grease a muffin tin with cooking oil.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
10 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
229 mg / 4,700 mgSodium
299 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Line each muffin cup with a slice of bacon, ensuring it covers the bottom and sides to create a bowl shape.
Carefully crack one fresh egg into each bacon-lined muffin cup.
Season the eggs with salt and pepper to taste.
Bake in the preheated oven for 20 to 25 minutes, or until the bacon is crispy and the egg whites are fully set.
Remove from the oven and use a spoon to carefully lift the bacon and egg cups out of the tin before serving.
25
g95
g20
g
Yemeni
