No need to grease the tin.

"Dress" the muffin tin with the bacon. I cut each piece in 2, using 3 pieces in each muffin tin.

Add an egg per tin.

Sprinkle some frozen herbs on top of the egg. If you like you can also add sun-dried tomatoes or olives to spice it up a bit.

Bake for at least 8 min. at 225 C. I preferred to cook them for 10-12 min. but this depends on how runny you want the eggs.

Serve these bacon & egg baskets for breakfast or lunch.

Ready to be devoured!

Delicious with sriracha sauce!