Instructions

1. Preheat the oven to 175c / 350f. Fill each hole in a 6 hole muffin tin with a square of parchment paper.
2. Line each of the holes in the muffin tin with a slice of streaky bacon and bake in the oven for 10 minutes.
3. In a large jug crack in the eggs and whisk with a fork. Add the cheese, dried and fresh herbs and pepper and mix again. Pour the egg mixture into the muffin holes on top of the bacon, dividing equally between each.
4. Bake for 20-25 minutes until the muffins are cooked and firm and starting to brown on top.
5. Serve immediately or allow to cool and store in the fridge for up to 3 days in an airtight container.