Super Easy Breakfast Recipe – Oven Baked Bacon Wrapped Eggs Recipe

I’ll admit it.  For a majority of my life if I ate breakfast it was as a special treat for a quick dinner or just weekends.  Don’t get me wrong, I love eggs, pancakes, sausage, and especially bacon, but I’ve always treasured those few extra minutes of sleep versus a hot breakfast at home.  Until recent years, I’d usually just go for an early lunch instead.  However, for the sake of being  healthier, I knew breakfast would have to be a common practice during the busy work week as well.

That’s why I really like this recipe because it allows me to stick breakfast in the oven while I’m getting taking a shower, getting dressed, packing for the day, etc.  I also like that this recipe is pretty versatile.  You can cook however many you need (I suggest 2 per person, maybe 3 for the guys) add whatever seasonings you like and cook to your desired doneness.  I think it would also work well if you wanted to scramble the eggs (or use Egg Beaters or just whites) instead and maybe add some veggies, etc. for kids that may not like soft baked eggs.

Bacon Wrapped Eggs

As you can see, mine aren’t the prettiest, but I think that is partially due to the fact we get our eggs at Costco, which are extra large eggs.  I think with the normal large eggs, they would look a lot neater and be perfect for when you’re serving breakfast to a lot of people at once.  Either way they were super tasty and will become a regular on our breakfast rotation.  They rounded out our breakfast very nicely while paired with a croissant and mixed berries!

Super Easy Breakfast Recipe – Oven Baked Bacon Wrapped Eggs Recipe

Rating: 51



6 Eggs (or 2 per person you're cooking for)

6 Strips Bacon (or 2 per person you're cooking for; turkey is fine) - note that I did not precook our bacon because we don't like it super crisp in something like this - if you do you will likely want to precook it just a bit

Salt, Pepper and any other seasonings you like to top your eggs with

Cheese (optional)


  1. Preheat oven to 350°
  2. I used a 12 cup muffin tin and used the outer 3 cups on each side for even baking and so they should all be done at the same time. I totally forgot to spray my pan before starting, but my pan is non-stick and between that and the light bacon grease, they came out without an issue.
  3. Take strips of bacon and line one strip around a muffin cup. Overlapping will likely be needed and is fine.
  4. Break one egg into each bacon lined cup (or fill with your scrambled eggs, etc.).
  5. Season the tops with salt, pepper and other seasonings to taste.
  6. Bake at 350° for 15-30 minutes, depending on the number you're cooking and how done you like your eggs. Remember that they'll continue to cook for a few minutes even after you take them out of the oven.
  7. About 5 minutes before eggs are done, top with cheese if using so it can get all melty and delicious.
  8. Remove the eggs from the oven and let cool a couple minutes so you don't totally burn yourself. I took ours out of the tin with a fork. Ours weren't really greasy as the grease settled to the bottom of the tin, but you may want to set yours on a paper towel briefly before serving.
  9. Serve and enjoy - we like ours with a croissant and mixed berries on the side.


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  1. says

    FYI your sidebars are cutting into this post.