A very easy idea with a minimum of fuss or muss for any number of people. Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time.

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.

  • Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.

Notes

This recipe is for 1 serving. Scale it to the number of eggs you would like to bake.

You can cook 12 eggs in a muffin pan. If you are doing less, try to space them out in the pan for more even cooking.

Cooking times vary in different ovens and at different altitudes; adjust accordingly.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

174 calories; 14.3 g total fat; 212 mg cholesterol; 305 mg sodium. 0.6 g carbohydrates; 10.7 g protein; Full Nutrition

Reviews (303)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/01/2004
This recipe is great for a crowd! I liked it so much I decided to play around a little to make it a LAZY morning breakfast for TWO (or even one). I sprayed Butter Flavored Pam into small glass ramekins placed 2 slices of precooked ready bacon into each cup. I dropped the egg in and MICROWAVED on high for 30 seconds. I then broke a slice of processed American cheese (use your favorite cheese) into quarters and placed two quarters on top of each egg and microwaved for five more seconds. Served on a warm buttered English muffin YUMM!. Easy quick delicious. (Remember ovens vary; make a test run first and adjust time to get the yolk consistency you like.) Thank you Shirley Wheele! Read More
(344)

Most helpful critical review

Rating: 1 stars
11/29/2010
I'm in the minority here as I wasn't impressed with this at all. A rather bland dish it's badly in need of some doctoring up; maybe scramble the egg a bit first so you don't have that hard-cooked yolk lump in the middle add some green onion and black pepper to jazz things up. A dollop of salsa or sour cream after cooking would not be amiss either. My husband and I ended up peeling the bacon off eating that & giving the rest to the dogs. All in all this is not something I'm going to make again. Read More
(13)
379 Ratings
  • 5 star values: 272
  • 4 star values: 77
  • 3 star values: 19
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
10/01/2004
This recipe is great for a crowd! I liked it so much I decided to play around a little to make it a LAZY morning breakfast for TWO (or even one). I sprayed Butter Flavored Pam into small glass ramekins placed 2 slices of precooked ready bacon into each cup. I dropped the egg in and MICROWAVED on high for 30 seconds. I then broke a slice of processed American cheese (use your favorite cheese) into quarters and placed two quarters on top of each egg and microwaved for five more seconds. Served on a warm buttered English muffin YUMM!. Easy quick delicious. (Remember ovens vary; make a test run first and adjust time to get the yolk consistency you like.) Thank you Shirley Wheele! Read More
(344)
Rating: 5 stars
10/01/2004
This recipe is great for a crowd! I liked it so much I decided to play around a little to make it a LAZY morning breakfast for TWO (or even one). I sprayed Butter Flavored Pam into small glass ramekins placed 2 slices of precooked ready bacon into each cup. I dropped the egg in and MICROWAVED on high for 30 seconds. I then broke a slice of processed American cheese (use your favorite cheese) into quarters and placed two quarters on top of each egg and microwaved for five more seconds. Served on a warm buttered English muffin YUMM!. Easy quick delicious. (Remember ovens vary; make a test run first and adjust time to get the yolk consistency you like.) Thank you Shirley Wheele! Read More
(344)
Rating: 5 stars
10/26/2010
I'm giving it 5 for ease and taste. I will say that I deviate by wrapping the raw bacon in the tins and baking them for 5 min in the preheated oven then dropping the egg in making sure to center the yolk. One pan no splatter no precooked bought bacon (which is also tasty but the real thing is better) and no pregreasing the tins. All in all wonderful idea. I bake my eggs for 12 min. then leave them in the hot oven switched off while I make toast and prepare my coffee/tea mugs and when I pop them out they are PERFECT. If I'm including cheese I put it on in the 9 min. mark then follow as usual. Read More
(180)
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Rating: 5 stars
10/09/2007
Made these over the weekend for my parents while they visited and they were great. Cooked them a little longer for desired doneness but that's up to the cook. I also cooked mine in a water bath (placed the muffin pan in a larger pan with some water in the bottom) I also cheated and used pre-cooked bacon making the cleanup a snap. Served over toasted whole grain english muffins. The possiblities are endless with this.. do these with canadian bacon and hollaidaise sauce for easy eggs benedict.. or serve over sauteed spinach. Put sauteed green pepper and onion in the cups prior to breaking the eggs in. I can't wait to experiment with these. Read More
(176)
Rating: 5 stars
11/29/2007
Terrific idea! I used a small porcelain ramekin sprayed with Pam and only made 1 egg because I am always a little cautious with new methods. I used my convection oven/microwave (Kenmore) set at 350 like the recipe says and it turned out magnificent. Mine took 13 min. to cook to sunnyside-up doneness. So cute when you pop it out of the ramekin! I don't know that I would ever cook these on the stove again because this was such a simple method (I was able to walk away and get other stuff done) and I like the presentation/neatness. Read More
(155)
Rating: 5 stars
01/25/2004
EGG-CELENT!!! This worked out great this morning as I had 9 hungry kiddies (3 being my own the rest = 4 nieces & 2 nephews) to feed. I alternated scrambled & sunnyside. Plopped them out on to an english muffin and the kids were all impressed: "Aunt Mick is the bomb"! I left 1 tin in the oven a little longer & got a hard yolk (like hard boiled) mmmmm. Thanks Shirley for the easy recipe & saving me from being a short order cook! Read More
(103)
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Rating: 5 stars
05/24/2006
I love this recipe. My good friend introduced this to me about a year ago. I get rave reviews every time. The only thing I do different is add a bit of dijon mustard mayonnaise & paprika right on top of the raw egg. Once cooked I melt some cheese on top & sprinkle w/ green onions and put it in an english muffin. Try it this way. It's so delicious. Read More
(98)
Rating: 5 stars
03/30/2009
This is a fantastic Idea. I also did this with a slice of blackforest ham inserted into the muffin cup then add the egg and bake the same way as with the bacon. Infact the hame is a lot neater and if you pln to use the eggs for eggs benedict the hollandaise sauce stays in the egg cup:) Read More
(85)
Rating: 5 stars
08/20/2006
Easy to make and delicious too! Used shredded cheddar/monterey jack cheese. I cook my bacon in the oven on my Pampered Chef Bar Pan. Then used the Pampered Chef 6 muffin pan. Forgot to grease one of the muffin cups and didn't have any problem getting the egg out. Next time I'm not going to grease any of the cups. Read More
(35)
Rating: 5 stars
03/11/2009
This is so easy and I had no problem getting them out of my muffin cups! I baked these at the same time as a batch of biscuits and made Hollandaise sauce while they were cooking. Split the biscuits topped each half with an egg and covered with Hollandaise sauce for a different kind of Eggs Benedict. I like another reviewer's idea of serving these over sauteed spinach and will have to try that! If you want to save time when you make this recipe next cook extra bacon and form it into rounds in the muffin tin until they cool and hold their shape then put the "bacon rounds" in a baggy in the freezer. Next time all you'll have to do is grease the muffin tin pop in the bacon rounds and crack an egg then into the oven. Read More
(35)
Rating: 1 stars
11/29/2010
I'm in the minority here as I wasn't impressed with this at all. A rather bland dish it's badly in need of some doctoring up; maybe scramble the egg a bit first so you don't have that hard-cooked yolk lump in the middle add some green onion and black pepper to jazz things up. A dollop of salsa or sour cream after cooking would not be amiss either. My husband and I ended up peeling the bacon off eating that & giving the rest to the dogs. All in all this is not something I'm going to make again. Read More
(13)