Baked Bacon Eggs
This is a fun twist on a bacon and eggs breakfast and goes perfectly with some toast to cut the saltiness of the bacon.
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.
Serving: 1bacon wrapped egg, Calories: 254kcal, Protein: 11g, Fat: 22g, Saturated Fat: 7g, Sodium: 362mg
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.
Did you make this recipe?Please leave a star rating and review below!