- 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.