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Eggs with crunchy crumbles

Eggs with crunchy crumbles Image © Betty Bossi

Preparation time: approx. 10 minutes
Baking time: approx. 15 minutes
For 4 ovenproof 200 ml ramekins, greased


120 g sliced bacon, with 4 strips put aside

½ tbsp rosemary, finely chopped

4 fresh eggs

4 rosemary sprigs

2 tbsp (80g) familia crunchy müesli (e.g. body balance Blueberries & Pecans)


  1. Pour the crunchy müesli into the ramekins, then add the bacon strips and rosemary. Place the ramekins on a baking sheet and place the four strips of bacon that were set aside next to the ramekins on the baking sheet.
  2. Place the baking sheet in the centre of an oven that has been preheated to 200°C and bake for approximately 10 minutes. Take the four bacon strips off the baking sheet and place them on a paper towel to drain. Crack the eggs, dropping one in each ramekin, then place one rosemary sprig in each ramekin as well.
  3. Bake again for around 5 minutes. Remove the ramekins from the oven, top with müesli and serve with the bacon strips.

Nutrition facts per portion

258 kcal

Fat 16 g

Carbohydrates 12 g

Protein 14 g