Arrange bacon strips on a baking sheet and bake for 8-10 minutes, cooking them halfway through. You want the bacon partially cooked before adding it to the muffin tins. Alternatively, you can do this in a stovetop pan.
While the bacon is cooking, lightly grease each muffin tin with a drizzle of olive oil, making sure to coat the entire muffin cup evenly.
Once the bacon is partially cooked, remove it from the oven, transfer it to a plate, and allow it to cool for 1-2 minutes until it’s cool enough to handle.
Line each muffin tin with a strip of bacon, wrapping it around to cover the sides.
Evenly distribute chopped mushrooms across the muffin cups and season them with a pinch of salt and pepper.
Carefully crack one egg into each cavity. Once all eggs are cracked, place the muffin tin in the oven and bake for 15 to 20 minutes until the eggs set in the middle.
Remove from the oven, allow them to cool slightly, and then use a spoon to remove them from the tin.
These muffins can be stored in the fridge for up to 5 days.
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