Muffin Tin Baked Eggs with Mozzarella, Bacon and Mediterranean Herbs
Serves: 6
  • 5 eggs, beaten
  • 6 slices of bacon
  • 100 g of mozzarella, grated
  • Mediterranean dried herbs mix ( or dried basil if you can't find a herb mix )
  • 1 tablespoon of olive oil
  • butter
  • freshly ground black pepper
  • salt ( optional )
  1. Preheat your oven at 220ºC / 425ºF. Heat up the olive oil in a non-stick pan and fry the bacon for about 30 seconds on each side, then let them rest on a plate for a couple of minutes.
  2. Take a muffin tin and coat the interior with a bit of butter. Place each of the bacon slices in a muffin hole with the ends of the slices hanging out.
  3. Using a spoon fill the holes with the beaten eggs. Add the mozzarella in each egg filled hole and sprinkle the black pepper and herb mix on top. I found that the bacon was salty enough for my taste, thus I didn't add any salt.
  4. Place the muffin tin in the oven for about 10 to 15 minutes. From time to time take a look at the eggs so you don't overcook them.
  5. When done take them out using a silicone palette and serve. Bon appetit!
Recipe by Simply yum at