Perfect for breakfast when warm or eaten cold on a picnic or in a packed lunch. Packed full of protein and some green veg for some added minerals. Prep time: 10 minutes Cook time: 30 minutes Serves: 12
12 rashers of streaky bacon
6 large eggs
Large handful of spinach
2 tbsp. milk
Pepper to season
50g grated cheese
Parchment paper/muffin cases
Preheat the oven to 180°c/350°F/Gas Mark 4.
Cut the parchment paper into large squares and use a glass to push each square into your muffin/fairy cake tin so all the cups are lined.
Place one rasher of bacon around the outside of each tin.
Use your hands to tear the spinach leaves into smaller pieces.
Whisk together the eggs, milk and pepper and stir through the spinach.
Spoon or pour the mixture into each bacon-lined cup.
Top with a sprinkle of cheese.
Bake for 25-30 minutes until the egg has set.
Serve immediately or let cool and pop in the fridge to eat cold.