Bacon Wrapped Eggs


  • Butter for frying
  • 5 button mushrooms, finely chopped
  • 4 stalks broccoli, finely chopped
  • 6 slices back bacon
  • 6 large free-range eggs
  • A pinch of salt


  1. Preheat the oven to 160°C.
  2. Melt some butter in a frying pan, add the chopped mushrooms and broccoli and fry over a low heat until tender, about three minutes.
  3. Grease a muffin pan (or use a non-stick silicone muffin pan) and line the edges of six of the muffin cases each with a slice of bacon.
  4. In a bowl, whisk the eggs and slat
  5. Carefully spoon the mushrooms and broccoli into each bacon-lined muffin case- about 1 tbsp of veg per hole.
  6.  Using a large spoon, top up the muffin cases with the egg mixture.
  7.  Bake for 20 to 25 minutes, or until the tops of each frittata are nicely browned.
  8. Remove from the oven and allow to cool slightly before removing the frittatas from the pan.

Optional filling ingredients for these delicious mini frittatas include chopped onion, red pepper, sundried tomatoes or asparagus.

Serves 6    |   Per serving: Energy: 200 Kcal / Protein: 10g / Fat: 16g / Carbs: 4g / Ratio: 1.2:1

Ref: Real Food Healthy Happy Children
~ Megaw ~ Quivertree