1. Preheat the oven to 350° F.
2. Place a large skillet over medium-heat and add the bacon. Cook, stirring every minute or so, until the bacon is crispy and nicely browned (adjust heat accordingly to ensure even cooking). Once done, use a slotted spoon to transfer the bacon bits to a bowl and set aside.
3. While the bacon cooks, dice the onion, mince the garlic, remove the stem and seeds from the red pepper and dice.
4. Drain all but approximately 2 tablespoons of bacon grease from the skillet and set back over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and red pepper and sauté, stirring frequently, for another 2-3 minutes.
5. While the onion cooks, rinse the chard leaves under cold water and shake off excess water. Remove the stems, stack the leaves, and roll them up. Thinly slice and then chop to create bite-size pieces. Add half of the chard to the skillet, toss to incorporate, cover, and let wilt, about 1 minute. Repeat the process with the remaining chard. Keeping the skillet covered, remove from the heat and set aside.
6. Line a muffin pan with 12 muffin cups. Use approximately 2 tablespoons of olive oil to grease the liners.
7. In a large bowl, whisk together the eggs, the remaining olive oil, and seasonings; stir in the chard-vegetable mixture and the cheese shreds and gently mix together. Evenly divide the egg mixture into the muffin cups using a ladle or a measuring cup with a spout. Sprinkle the bacon bits evenly over each cup and place in the oven to bake for 15-20 minutes, or until the eggs are set in the middle.
8. While the egg bites cook, make the salad. In a large bowl, whisk together the honey and lime juice. Add the coconut, berries, and mango and gently toss until well combined. Serve alongside the egg bites.

Wine Pairing

Recommended Grape Variety: Prosecco

• Pizzolato Prosecco with a dash of Orange juice - homemade mimosa!