These easy and simple, crispy bacon and eggs cups are great to get kids to enjoy breakfast, they may even want to make them themselves.

They are so versatile they’re great for snacks or to take on a picnic.

We loved the crispy corners which could be broken off and dipped into the runny yolk like soldiers.

Serves 4

Low-fat cooking spray

8 medium slices of wholemeal bread, crusts removed, and each slice cut into four triangles

8 large eggs

2 lean back bacon rashers, chopped and lightly fried

Freshly ground black pepper

Method

Preheat the oven to 180c, gas 4, 350f

Spray an eight-hole muffin pan with the low-calorie spray.

Arrange four bread triangles in each muffin pan hole, pressing down to cover the bottom and sides with the points sticking out.

Crack an egg into the middle of each bread cup and scatter over the cooked chopped bacon, sprinkle over the freshly ground black pepper.

Bake for 15minutes or until golden brown, and the egg white is set.