Total Time
Prep 10 mins
Cook 20 mins

Bacon acquires a crunching coat with wonderful zipped-up flavor. When I started making this more than 40 years ago, egg substitute was not readily available. Now I use that instead of egg yolk, which will work, too. The recipe came from a newspaper years ago and is yellow with age. I make this often.....for breakfast, brunch or a snack!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In shallow bowl, whisk together the egg substitute or egg yolk, Worcestershire sauce and dry mustard.
  3. Dip bacon slices in egg mixture, then in cracker crumbs, patting to coat each side.
  4. Place on rack in shallow baking pan.
  5. Bake in preheated oven for 15-20 minutes or until bacon is crisp and browned.


Most Helpful

This recipe sounded so wonderful. So I went all out. Dragged out the extra ingredients, and went by all the steps listed here to "dress up" our Sunday morning breakfast. I followed the recipe exactly, using the egg yolk rather than egg substitute... It smelled wonderful while cooking and looked festive, too. But the result? Disappointing. I only ate a bite, and my husband and son, who love bacon ate barely a half piece each. Because of the cracker crumb coating, I suppose, the bacon was about 10 times greasier than bacon cooked the usual way. I am so sorry to give a low ratng here, but I do wish I had known how very greasy this bacon would be before I started this recipe, myself...

Fauve February 08, 2004

I used crushed Ritz crackers, real egg yolk, and 7 slices of thick cut bacon. My taste testers gave it 5+ stars. Owesome taste. I gave it 3 stars. Great taste, texture turned me off, it retained ALL the bacon grease (now we know where the 'owesome' taste came from). But then again, I used a regular baking sheet instead of broiler pan or wire rack.

*Griggs* February 14, 2010

I made this bacon along with other things for our Easter Brunch. Came here this afternoon to review it and was very disappointed that it was only given one star by the previous reviewer. Perhaps she did something wrong? Ours was FABULOUS!!! I used the very thickest bacon I could find, alomost a 1/4 inch thick, sold in the block type packages rather than the normal flat type packaging bacon normally comes in. I also used very fine cracker crumbs. I place all of the bacon on a foil lined broiler pan(holes cut through with a knife for drainage and easier clean up)and cooked it only a few minutes longer than specified. Best bacon we ever had!!! Loved it!!! Will not hesitate to make it often! Oh, and a bonus - no need to watch and turn, watch and turn the bacon while the rest of your meal is cooking! Thank you Janice! I wish I could give it more than 5 stars!

~*~BethCooks~*~ April 13, 2004

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