Bacon and Egg Muffins

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	27 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

6 egg (s), size L or M.
24 slices bacon
1 teaspoon oil, e.g., olive or rapeseed oil
salt and pepper

Instructions

Preheat the oven to 180 ° C (top / bottom heat, convection: 150 ° C). Meanwhile, brush a 6-cup muffin tin very thinly with oil.
Place four strips of bacon crosswise on top of each other for each indentation in the muffin pan, the ends may protrude at the edge. Open an egg in each well. Sprinkle salt and pepper on each egg to taste and put the form in the oven.
Bake on top / bottom heat for approx. 12 - 15 minutes. With circulating air, 10 - 12 minutes are usually sufficient. You should check it several times, and if the egg is firm enough for you, you can take the mold out of the oven sooner.
Let cool for one to two minutes and then carefully remove from the mold.
Tip: If you take a silicone mold, it is much easier to remove it and the oil is not absolutely necessary.
150 Kcal per serving

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