Bacon Wrapped Eggs 

Prep Time: 10 minutes | Cook Time: 25 minutes



  • 6 eggs
  • 8 slices thick cut bacon
  • Salt and pepper, to taste


Preheat oven to 400 F and thoroughly grease a muffin tin. Any egg that manages to slip to the bacon will try it's best to stick.

Cook the bacon over medium heat to render out a lot of the fat, but leave it somewhat translucent and still a bit floppy. Crispy back will just break. Drain on a paper towel lined plate until cool.

Cut two of the slices of bacon into thirds.

Wrap the whole slices of bacon around the sides of the muffin thins. Use the smaller bacon pieces to cover the bottom.

Crack an egg into each muffin tin, then add salt and pepper.

Optional but tasty: Add your favorite toppings! Cheddar and chives are a great combo. So is goat cheese and thyme, or mozzarella and basil. Even breadcrumbs if you like a crunch. Since these don't take long to make, and are easy to customize, feel free to go nuts!

Bake until the egg whites have set but the yolks still jiggly, about 10 to 12 minutes. This should crisp up the bacon nicely too.

Give them up to about 5 minutes to cool, then serve warm and enjoy! If they stick, try running a chopstick or thin spatula around the edges. A knife could scratch your muffin pan, so we don't recommend using anything metal.