Breakfast Bites

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m

From our friend Felicity at!

1. Pre heat oven to 180 degrees celcius.
2. Spray olive oil in the muffin tin and place proscuitto on the bottom , and bacon around the sides of each muffin spot.
3. Place mushroom slice, two halves of cherry tomato and a piece of parsley in each muffin tin.
4. Crack open an egg on each muffin and sprinkle with salt and pepper.
5. Place in the oven and cook for 10 minutes.


  • 12 eggs
  • 6 strips of bacon cut lengthways to make 12 strips
  • 12 bits of proscuitto to fill bottom of muffin tins
  • 12 cherry tomatos halved
  • 12 slices of mushroom
  • 12 large pieces of flat leaf parsley
  • salt and pepper


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The countdown is on. I have a year and a half to lose 20kg. I have tried to do this many times before, but there has been no deadline like this one. I'm getting married on Saturday 3rd November 2012 to my wonderful fiancee.

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Recipe Comments

Comments (4)

  1. posted by Gretchen on August 14, 2011

    I just made this recipe with cage free organic eggs, herbs and cherry tomatoes from my garden, and mushrooms and no nitrite grass fed pork bacon. OMG – it is the absolute best taking fast, healthy, paleo breakfast I have ever had! Loved it. Even Mike wants it for breakfast (he is a non breakfast eater – SHAME ON HIM!). I love all the information on this site. Thanks so much for sharing!


  2. posted by kimtannng on July 31, 2012

    Not a great dish to store and the prosciutto made this dish way too salty for me.

  3. posted by Amber126 on March 31, 2013

    I just love this dish, would modify no prosciutto next time. But I made 12 and stored then in 2’s I usually eat breakfast at work since I leave super early, this dish it’s a time saver not to mention DELICIOUS!!

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