Preheat your oven to 180°C (350°F). Slice the bacon into small pieces and In a frying pan over medium heat, cook the bacon pieces until they're crispy. Once done, set them aside.

Clean and remove the stems from the mushrooms to create little "cups" for the eggs and fillings.

Dice the tomatoes into small pieces.

Place the mushrooms, gill-side up, on a baking tray lined with parchment paper. Fill each mushroom cap with a small amount of cooked bacon and a little bit of chopped tomatoes.

Crack an egg carefully into each mushroom cup, ensuring the egg doesn’t overflow.

Grate a little Parmesan cheese on top of the eggs and mushrooms.

Pop the tray into the oven and bake for about 10-12 minutes or until the eggs are cooked to your liking (soft or firm).

Once baked, remove the mushroom cups from the oven. Garnish with extra Parmesan cheese, fresh basil, salt, and pepper to taste. Serve immediately for a quick, easy, and healthy breakfast!