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.
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.
This is a fun way to enjoy eggs and bacon, and goes perfect with some toast to cut the saltiness of the bacon.
You might like my mini bacon egg cups, too!
Baked Bacon Eggs
Ingredients
- 4 large eggs
- 8 strips of bacon
Instructions
- Preheat oven to 400°F. 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.
- 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.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These things are simple and awesome! If you like a little kick, roll the finished product in Frank’s buffalo wing sauce, instant bacon bombs!
Sounds good!
I’d undercook the boiled eggs, then wrap in bacon, hoping to avoid the gray around the yolk, by not overcooking. Jumbo eggs might be a good option for this, since they’d take longer to cook, allowing for more time to crisp the bacon without overcooking the yolk.
thanks for sharing your tip. this is a really old post, haha. I now do a soft boiled egg as well so that it doesn’t overcook.
We just finished eating these. Delicious! Just a tip if anyone is interested: I lined the empty muffin cups with cupcake papers. So when I turned the eggs I placed them in the paper lined cups, which seemed to cut down on the grease. I only made four, so I could use the same pan. If you make more than six, use two pans. Hubby loved them!
I’m so glad you liked these!
Why not try deep-frying? Bacon can be done in 2 mins or less and your egg would be far less overcooked.
I was having a hard time keeping the bacon on during the frying.
Maybe if you soft boil the eggs, and try partially pre-cooked turkey bacon. It won’t curl like real bacon.
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!
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.
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.
I need at least two for my breakfast!
hehe
Maybe brining the eggs as well.
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 🙂
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.
OMG – how awesome – cannot wait to make!!!!
Haha! Yes, make them!
Great use for all the dyed eggs I have left over from Easter… 🙂
Lol!