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Savvy Belly Bacon and Egg Cups


  • 12 eggs
  • 12 nitrate free, rindless bacon rashers
  • 2 spring onions, diced
  • Diced vegetables of your choice, try baby spinach, baby kale, capsicums, tomato, a small handful in total


  • Preparation time 5 min
  • Cooking time 8-10 min
  • Makes 12, store in the fridge and reheat throughout the week


  1. Preheat oven to 180ºC for a fan forced oven
  2. Lightly coat a 12-hole muffin tray with coconut oil. I use a pastry brush to coat the tray evenly.
  3. Line each cup with a rasher of bacon. It helps to make a cross with the bacon slices. So you can cut in half if you want.  My bacon slices sit nicely when pushed down slightly.  I cut my rashers in half so they fit and then I get 12 slices from one packet.  Nitrate free bacon can be found at Woolworths, 100% natural range by Dórsogna or from Mondo Butcher in Osborne Park (they make their own).
  4. Mix the spring onion and diced vegetables together. Spoon a teaspoonful of the vegetable mix into each section of the muffin tray.
  5. Crack open a raw egg and add to egg to each muffin hole.
  6. Place in oven and cook for 8-10 minutes. Time depends on how cooked you like your egg. 8-10 minutes or until cooked through to your desired yolk hardness.
  7. Allow to cool slightly, then scoop around the edge of each muffin hole and lift out with a silicon spatula or small blunt knife (so you don’t scratch your pan).
  8. Serve immediately for a crowd, or store in the refrigerator in a covered container and reheat for breakfast during the week. You can also top with avocado, or serve with some toasted grain free bread if desired.

Tracie is a certified Health and Wellness Coach, Member of the Institute of Complimentary Therapists, holds a Bachelor of Engineering in Chemical Engineering and has spent over 20 years driving change at all organizational levels in the corporate space, with small businesses and more recently with individuals looking to live a thriving, fulfilling life.