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!