Grease a jumbo or regular muffin tin well with cooking oil.
Heat the oil in a medium non-stick frying pan over high heat. Add the onion, green pepper, and bacon. Fry for 4-5 minutes until softened. Add the mushrooms and fry for a further 5-6 minutes.
Add the mixed herbs and season with salt and pepper.
In a large bowl, crack the eggs and whisk well and add the grated cheese.
Add the cooked vegetable and bacon mixture to the eggs and whisk well.
Using a ladle, divide the egg mixture between the muffin tin and pop into a preheated 200°C oven for 12-15 minutes.
Remove from the oven once puffed and golden, enjoy warm or cold, packed into a lunchbox, along with fruit and cheese wedges!
