A fun snack using your favourite breakfast ingredients.

Preheat the oven to 200°C. Grease a non-stick, 6-hole muffin pan.

Partially cook bacon rashers until most of the fat has rendered away, ensuring they remain bendable. Drain on paper towels and cool slightly.

Sautee the mushrooms for about 5 minutes over a medium heat, or until cooked through. Set aside.

Using a cookie cutter or a class, cut small circles of bread and place at the bottom of each muffin cup.

Wrap the bacon loosely around the sides of each muffin cup, forming a bacon ‘cup’.

Divide the cooked mushrooms between each of the muffins, placing them on top of the bread circle.

Carefully crack an egg into each bacon-lined cup. Sprinkle the top of each egg with salt, pepper, and a pinch of herbs (if desired).

Bake in the oven for 15-20 minutes, until the bacon is crisp and the egg is set.