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
- 4 large eggs
- 8 strips of bacon
- 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.
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.