Baked Eggs in Bacon Wraps
photo by limeandspoontt
- Ready In:
- 30mins
- Ingredients:
- 4
- Yields:
-
2 wraps per person
- Serves:
- 6
ingredients
directions
- Preheat oven 375 degrees.
- In medium frying pan fry bacon to soft transparent stage.
- Drain on paper towels.
- Line each slice around the side of each muffin cup. Ends may overlap.
- Break egg directly in the center of each muffin cup. 12 cup muffin pan.
- Slightly salt and pepper.
- Cook 15 to 20 minutes.
- Watch for whites and yolks to begin to set.
- Take out with small spatula on a serving plate.
- Serve with fork and knife.
- If you want the tops to be basted,after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.
- You can fry bacon the night before and drain and refrigerate for morning.
Questions & Replies
Reviews
-
My Dad used to make baked eggs like this. He passed away a few years ago and I had forgotten about them until I saw your recipe. They are fantastic and very nostalgic for me. I baked them for 15 minutes, but will try 12 minutes next. We always had them with the yolks still a little soft. Thanks for all the happy memories!
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So easy! Cook the bacon ahead of time according to the recipe, especially if you are preparing several. That is what makes it a time saver. You can add different things to them also. Finely (or not) chopped tomatoes, peppers, scallions, mushrooms etc. A little bit of grated cheese on top. Pepper only, if desired, as the salt from the bacon makes it salty to begin with.
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Tweaks
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My grandmother was making these back in the 1970’s, and we still make them for holidays, family get togethers, etc. I tweaked it over the years by adding a little of the bacon grease to top of eggs for flavor, and occasionally also add a spinach leaf to bottom of muffin pan to bake in, as well as a sprinkle of your favorite cheese to top in last 5 minutes of cooking. This has been a family favorite for 50 years...enjoy!
RECIPE SUBMITTED BY
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