Bacon-breaded eggs are a fun and delicious breakfast treat. Boiled eggs are breaded with bacon and breadcrumbs and fried until golden and crispy.

Recently, I made breaded eggs which are just boiled eggs coated in breadcrumbs and fried until crispy and golden. My friends and family can’t get enough of them! The only request I’ve gotten is “add more bacon!” and so that’s what I’ve done – created bacon-breaded eggs which are what I like to call a “baconfied” version of the original.

How to Cook the Eggs

The first step is to boil the eggs. I like to use my Instant Pot to make hard-boiled eggs because you can do quite a few at a time, the cook really fast, and they are much easier to peel.

If you prefer a softer, runnier yolk I recommend soft-boiling your eggs. If you like a firmer yolk than you should boil them longer so the yolks are completely set.

For these bacon-breaded eggs I opted to hard-boil them as that’s what my family prefers.

Once your eggs are boiled, cool them completely and peel them.

Prepare the Ingredients

For this recipe, I made four breaded eggs but you can easily scale it up if you want to make more. So, for four eggs you will need:

  • 4 tablespoons all-purpose flour
  • 1 beaten egg
  • 1 cup Italian breadcrumbs
  • 2 cups vegetable oil
  • 8 strips of bacon

First, place the flour, beaten egg and breadcrumbs in three separate bowls. Heat the oil in a saucepan over medium-high heat. While you wait for the oil to heat, cook the bacon in a separate pan until it’s crispy.

Finely chop the bacon and add it to the bowl with the breadcrumbs.

How to Bread and Fry Boiled Eggs

First, coat the eggs in the flour, followed by the beaten egg.

The easiest way to coat them in the bacon breadcrumbs is to hold the egg in one hand and use your other hand to sprinkle the breadcrumb mixture over the egg.

Coat the egg in more of the beaten egg and then sprinkle more breadcrumbs over it so it’s completely covered. This double breading method will ensure the coating stays on the egg while you fry it.

Fry your eggs one at a time for 10 to 20 seconds and then turn the egg and cook it for another 10 to 20 seconds. Since everything is already cooked, you’re just frying long enough to crisp up the breadcrumbs.

Place the fried egg on a paper towel to drain and repeat the process with the rest of the eggs.

Enjoy the breaded eggs warm.

I love how these turned out – each egg is coated in approximately two strips of bacon so it’s really not that over-the-top. The flavor is amazing and I just love the crispy coating.

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Bacon-Breaded Eggs

There are boiled eggs and there are these "baconfied" fried eggs that are first boiled and then dredged in a breadcrumb bacon coating and fried until hot and crispy. This recipe is a favorite among my friends and family - they can't get enough of them!
Servings: 4 eggs
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
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Ingredients

  • 4 tbsp flour
  • 1 beaten egg
  • 1 cup Italian breadcrumbs
  • 2 cups vegetable oil, for frying
  • 8 strips of bacon
  • 4 eggs, boiled to desired doneness, cooled and peeled (see note)

Instructions
 

  • Place the flour, the egg, and breadcrumbs in three separate bowls which you will use to coat the eggs before frying.
  • In a small saucepan, heat the vegetable oil over medium-high heat. While the oil heats, cook the bacon in a skillet until it's crispy. Finely chop the bacon and add it to the bowl with the breadcrumbs and stir to combine.
  • To prepare the eggs, first coat them in the flour, followed by the beaten egg, and then, holding the egg in one hand, scoop up some of the breadcrumb and bacon mixture with your other hand and sprinkle it all over the egg. Next, coat the egg with more beaten egg and coat it one more time with the breadcrumb and bacon mixture.
  • Fry the eggs, one at a time, for 10-20 seconds. Turn the egg in the oil and fry it until all sides are brown and crispy, another 10 to 20 seconds. Transfer the egg to a plate lined with a paper towel to drain. Repeat with the remaining eggs. Serve the eggs warm.

Notes

  • This recipe works for both soft-boiled eggs and hard-boiled ones. I like to use an egg timer* when I boil eggs so they turn out perfect each time. You can cook the eggs ahead of time and keep them in the refrigerator until you're ready to fry them.
  • Recipe adapted from The Novice Chef
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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