Individual Bacon Wrapped Eggs
Bacon Wrapped Baked Eggs

I am not sure why and it confuses me, but I have been wanting to eat eggs in the morning more often.  Quiche is really appealing to me a lot lately too and I’ll probably be making one of those soon!  I went for so many years not wanting to ever touch an egg because the thought of doing so made my stomach turn.  The nutrition label that I was reading for an egg has me convinced that they really aren’t all that bad and I should probably eat more since my body is in need of the nutrients it provides.

I went back to one of my trusty sources for recipes (https://www.allrecipes.com) and did a baked egg search.  I found a very basic recipe and decided to start with that and put some add-ins that would give it some more yumminess.  I served some of Mom and Dad’s homemade salsa alongside my baked egg and think this would be a great meal to pre-bake and freeze so that it would be handy to take to work with me!

Individual Bacon Wrapped Eggs
Yield: 1

Individual Bacon Wrapped Eggs

Ingredients

  • 2 large eggs
  • 1 tbsp red or yellow pepper, diced
  • 1 tbsp diced green onion, including tops (set tops aside for garnish)
  • 1 Weight Watcher’s Jalapeno Cheese Wedge, diced
  • 3 slices microwaveable bacon

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Whisk two eggs until well blended. Add pepper, onion and diced cheese and stir to combine.
  3. Spray 2 cups in muffin tin with non stick cooking spray. Line cup with 1-1/2 slices bacon. I use the pre-cooked bacon that you microwave to complete the cooking. It is already soft and since its pre-cooked you don’t need to do anything but line the baking cup with it.
  4. Divide egg mixture up between muffin cups. Bake for 15-20 minutes or until egg is puffed up and no longer jiggles when you tap the muffin pan.
  5. Carefully remove from muffin tin – you will need to slide a knife around the edge of the egg cup and pull inwards slightly with the knife to release the egg from the sides and bottom of the pay.
  6. Once it is loosened you can easily tip it upside down and let the egg cup fall into your hand then place on your plate. Garnish with green onion tops and salsa.

Nutrition Information

Yield

1

Serving Size

1

Amount Per Serving Calories 413Total Fat 30gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 16gCholesterol 431mgSodium 892mgCarbohydrates 3gFiber 0gSugar 1gProtein 31g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

12 Comments

  1. Lana @ Never Enough Thyme March 25, 2012 at 4:05 pm - Reply

    This is exactly my kind of breakfast, Shelby! Or lunch or dinner for that matter. We're big egg eaters and then when you add cheese and bacon into the recipe…well, that's just heavenly!

    • Shelby March 25, 2012 at 11:08 pm - Reply

      I'm beginning to become more and more of an egg eater Lana! lol. Bacon does make everything better doesn't it!

  2. From Valeries Kitchen March 25, 2012 at 5:40 pm - Reply

    So pretty! Gotta love Allrecipes 🙂 I love eggs for breakfast and these little bites look yummy!

    • Shelby March 25, 2012 at 10:54 pm - Reply

      Thank you Valerie! I am also thank for AR and the friends I met through there…you included!

  3. Pegasuslegend March 25, 2012 at 10:19 pm - Reply

    These are awesome a wonderful elegant way to start the day!

  4. bellini March 25, 2012 at 11:24 pm - Reply

    I am loving this concept Shelby!

  5. Jane March 26, 2012 at 2:11 am - Reply

    Now I know what I'll make for breakfast! thanks!

  6. Cat Hill March 26, 2012 at 12:30 pm - Reply

    When I tried to make that recipe I used a silpat muffin tin thinking the eggs would come out easier. They did but they were overcooked. I did not know about the jiggle method so thank you for sharing that! I'll have to attempt the recipe again cause it's a really neat breakfast/brunch idea.

  7. Jersey Girl Cooks March 26, 2012 at 11:57 pm - Reply

    I saw these on your Facebook page and know I will be making them. Perfect for brunch!

  8. Anonymous October 27, 2019 at 1:36 pm - Reply

    5

  9. […] Individual Bacon Wrapped Eggs are great to make ahead to have ready to just pop in the microwave and reheat when you are ready to eat. […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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