Bacon and Cheese Egg Muffins

Bacon, egg, toast and veggies all in one muffin cup. Very nice weekend breakfast or brunch.

butter, for greasing
12 slices bacon
3 slices bread
½ cup extra-sharp cheddar cheese, finely shredded
sea salt
black pepper, freshly ground
fresh thyme, oregano or parsley, chopped

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Generously grease a 6 cup muffin pan.

Partially cook the bacon - it should not be cooked to crisp. This will just render a lot of the fat out of it. The bacon should be pliable. Drain on paper towels and cool slightly.

Using a cookie cutter or a glass, cut the bread in circles roughly the size of the base of the muffin cup.

Place a bread circle at the bottom of each muffin cup. Now fit 2 slices of bacon loosely around the sides in each cup, overlapping as necessary, lining the sides of the muffin cup, forming a bacon "cup". Sprinkle the bread with cheese. 

Gently break an egg and add to the bacon-lined cup. Sprinkle the top of each egg with salt, pepper and a pinch of any of the herbs (or a combo of all of them) on top of each egg.

Bake for 15-20 minutes, or until bacon is cooked to crisp - don’t overcook or the bacon will burn.