Baked Bacon Wrapped Eggs
I’ve seen a lot of bacon wrapped recipes lately and it got me thinking about the bacon eggs I’ve made previously. I’ve made many versions including a fried bacon eggs and bacon egg cups, but I’ve never just wrapped an egg in slices of bacon.

Baked Bacon Wrapped Eggs

I didn’t realize how small eggs are until I tried to wrap some bacon around them. It took a little effort, but I finally got the hang of it. I love how the eggs look wrapped in the red meat.

Each of these eggs have two strips of bacon wrapped around them.
Baked Bacon Wrapped Eggs
This is a fun way to enjoy eggs and bacon, and goes perfect with some toast to cut the saltiness of the bacon.
Baked Bacon Wrapped Eggs

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Baked Bacon Eggs

Ingredients:

4 large eggs
8 strips of bacon

Directions:

1. Preheat oven to 400F. Set aside one cupcake/muffin pan. Boil eggs to desired doneness. Remove shells. Wrap each egg in two strips of bacon. Make sure to tuck in the ends of the strips so that the bacon stays securely wrapped on the eggs. I found the best method was to wrap one vertically around the egg, and wrap the second one horizontally.
2. Place each wrapped egg into muffin tin. Bake for about 15-20 minutes. Gently turn eggs to other side and cook for an additional 10-15 minutes until bacon is crispy.

   

15 Responses to “Baked Bacon Eggs”

  1. Catty Critic — April 8, 2013 at 9:40 am

    Great use for all the dyed eggs I have left over from Easter… :)

    • Kirbie replied: — April 8th, 2013 @ 9:47 am

      Lol!

  2. Jill — April 8, 2013 at 2:02 pm

    OMG – how awesome – cannot wait to make!!!!

    • Kirbie replied: — April 8th, 2013 @ 3:26 pm

      Haha! Yes, make them!

  3. Nicole — April 8, 2013 at 5:03 pm

    Sounds great, but your boiled egg is over cooked a lot. The blue ring around the yolks tells all. It only takes 11 minutes to hard boil an egg, just a tip :)

    • Kirbie replied: — April 8th, 2013 @ 9:09 pm

      The eggs actually weren’t cooked that long. The problem was it takes a long time to bake the bacon until crispy which is why the eggs ended up so cooked.

  4. grace hatter — April 8, 2013 at 8:46 pm

    Maybe brining the eggs as well.

  5. Angie@Angie's Recipes — April 8, 2013 at 11:54 pm

    I need at least two for my breakfast!

    • Kirbie replied: — April 9th, 2013 @ 8:50 am

      hehe

  6. shauna — April 9, 2013 at 3:03 am

    Maybe you could par cook the bacon a little to render off a little of fat but, still leave the bacon soft enough to wrap around your eggs. It would cut back on your baking time quite a bit.

    • Kirbie replied: — April 9th, 2013 @ 8:50 am

      I did try that. The problem is once the bacon starts to cook, even a little bit, it starts to curl and shrivel, making it really had to wrap around the egg smoothly.

  7. Mary Ann — April 9, 2013 at 1:23 pm

    Maybe if you soft boil the eggs, and try partially pre-cooked turkey bacon. It won’t curl like real bacon.

    • Kirbie replied: — April 9th, 2013 @ 2:28 pm

      My eggs actually were about a soft boiled + when I started this. I probably could have cooked them even slightly less but I wanted to be able to peel the shell easily. I’m not a big fan of turkey bacon unfortunately. It doesn’t substitute real bacon for me. But thanks for the suggestion!

  8. Dawn — April 15, 2013 at 12:28 pm

    Why not try deep-frying? Bacon can be done in 2 mins or less and your egg would be far less overcooked.

    • Kirbie replied: — April 15th, 2013 @ 1:17 pm

      I was having a hard time keeping the bacon on during the frying.

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