Bacon Wrapped Eggs

After you taste one of these delicious morsels, you’re going to want another. They’re easy to make, and loaded with high protein flavor. The bacon creates a crust around the egg, and makes this recipe incredibly delicious. Your #1 key ingredient is quality bacon. Look for non-gmo bacon with no preservatives or sugar. These bites taste even better sprinkled with optional Vegan Cheddar Cheese, which I keep it on hand in the freezer for quick breakfasts like this. You’ll need a muffin tin or 4 small ramekins. Serves 2.

Bacon Wrapped Eggs



  • 4 slices bacon
  • Coconut oil for greasing pans
  • 4 large eggs, pasture raised organic, of possible
  • 2 tablespoons crumbled Vegan Cheddar Cheese, optional
  • 1 tablespoon chopped fresh herbs, such as tarragon, thyme, parsley, cilantro, chives, or green onion


  1. Preheat oven to 375°F. Cover a baking sheet with parchment paper.
  2. On the baking sheet, lay out the bacon strips lengthwise. Bake about 10 minutes, or until they are barely cooked, but still flexible, not crispy.
  3. Use coconut oil to generously grease four cups of a muffin-tin. Fill the remaining empty cups with 1/4-inch of water, to prevent overheating.
  4. Take a slice of bacon at a time, and wrap the inside of each muffin cup to create a ring. Carefully crack an egg into the center of each bacon-lined cup. Sprinkle with optional Vegan Cheddar Cheese, if using. Top with chopped herbs.
  5. Bake 10 to 15 minutes, until the egg whites are set. Your baking time will depend on how you like the yolks, runny or hard.
  6. Remove from the oven and allow to cool 1 minute. Remove the bacon egg cups onto a plate. Enjoy!

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