Eggs Baked in Bacon Ring
Transform your breakfast routine with these irresistible Eggs Baked in Bacon Rings—an easy, protein-packed dish that’s as visually stunning as it is delicious. This recipe combines partially cooked bacon, which is gently shaped into crispy rings, with luscious eggs baked to perfection, creating a beautiful balance of textures and flavors. A sprinkle of shredded cheese adds a deliciously melty touch, while optional fresh parsley or chives provide a pop of color and freshness. Ready in just 30 minutes, this low-carb and keto-friendly breakfast is ideal for busy mornings, brunch gatherings, or meal prepping. With minimal prep and maximum flavor, these bacon-wrapped baked eggs are sure to become a favorite!
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Recipe Information
Ingredients
- 6 slices bacon
- 6 pieces large eggs
- 0.5 cups shredded cheese (cheddar, mozzarella, or your preference)
- 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 for greasing nonstick cooking spray
Instructions
Preheat your oven to 400°F (200°C).
Lightly grease a muffin tin with nonstick cooking spray.
Partially cook the bacon slices in a skillet over medium heat for 2-3 minutes, just until they are starting to render fat but remain flexible (do not cook them until crispy).
Wrap one slice of partially cooked bacon around the inside edge of each muffin cup, forming a circle or 'ring'.
Crack one egg into the center of each bacon ring in the muffin tin.
Sprinkle a little salt and black pepper over each egg for seasoning.
Top each egg with a small amount of shredded cheese.
Place the muffin tin in the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny. If you prefer firmer yolks, bake for an additional 2-3 minutes.
Carefully remove the muffin tin from the oven and use a small spatula or knife to gently lift each bacon and egg ring out of the tin.
Garnish with chopped parsley or chives, if desired, and serve immediately.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 2767 mg | 120% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 577 mg | 44% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
