Am I wrong to say that a lot of people overthink baked eggs? They add too many ingredients, use complicated moulds, and end up with something that took 30 minutes and tastes only marginally better than if they were simply scrambled. This version has six components: a ramekin greased with bacon fat, crumbled cooked bacon on the bottom, one egg cracked in on top, salt, pepper, and a tablespoon of half-and-half. Twelve minutes at 200C (400F). That is a proper breakfast, if I may say so myself (editor’s note: you may).
The bacon grease on the ramekin is not just for non-stick, so don’t skimp. It seasons the egg from the outside in. The crumbled bacon at the bottom gets slightly crisp at the edges where the egg white does not cover it, and the half-and-half on top keeps the yolk from drying out. It slides out of the ramekin in one piece if you greased it right.
Man, I’m getting hungry writing this! 
How to Make Bacon-Baked Eggs
Grease with Bacon Fat
Use a smidge of the rendered bacon grease from cooking the bacon. Rub it around the inside of the ramekin with your finger or a paper towel. Butter works if you do not have bacon grease, but the bacon fat carries more flavour into the egg.
One Egg, Twelve Minutes
Crack the egg into a small bowl first, then pour it gently into the ramekin on top of the crumbled bacon. This prevents broken yolks. Season with salt and pepper. Pour the half-and-half over the top.
Bake at 200C (400F) for 12 minutes. The white should be set and the yolk still slightly soft in the centre. If you want a fully set yolk, give it another 2-3 minutes. Check at 11 minutes the first time you make this, since ovens vary.
Bacon-Baked Eggs
- Total Time: 17 minutes
- Yield: Serves 1
- Diet: Omnivore
Description
A simple, elegant breakfast or brunch dish. Perfectly baked eggs with crispy bacon, ready in minutes.
Ingredients
- 1 slice bacon, cooked and crumbled
- a smidge of bacon grease or butter or other oil, for greasing
- 1 fresh egg (1 fresh egg)
- salt and pepper to taste
- 1 tbsp (15 ml) half and half, milk, or cream
- 1 tbsp (15 ml) grated cheddar or other cheese (optional)
- snipped chives, green onions, or other herbs, for garnish
Instructions
- Preheat oven to 400°F (204°C).
- Lightly grease a small, oven-proof ramekin with bacon grease or butter. Sprinkle bacon into the bottom of the ramekin.
- Crack the egg into a small bowl and gently pour it over the bacon. Top with salt and pepper to taste. Pour a tablespoon of half-and-half over the egg, and top with cheese if desired.
- Gently place the ramekin(s) into a baking dish with sides at least as high as the ramekin tops. Pour boiling water into the baking dish until it reaches 3/4 of the way up the sides of the ramekins.
- Bake for 9 to 13 minutes, depending on desired doneness (9 minutes for runny, 12 minutes for medium-hard).
- Remove ramekin(s) carefully, top with chives or other herbs, and serve with toast or on its own.
Notes
- For a richer flavor, use high-quality bacon and reserve some of the rendered bacon fat for greasing the ramekin.
- If you don’t have half-and-half, whole milk or even water will work; just note that the texture might differ slightly.
- To prevent overcooking, start checking for doneness at the 9-minute mark and remove when the whites are set and the yolk is cooked to your preference.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 2
- Protein: 7
- Cholesterol: 200
Frequently Asked Questions
Can I bake more than one at a time?
Yes. Place multiple ramekins on a baking sheet. The timing stays the same. They all go in and come out together. This scales easily for a brunch.
What can I add on top?
Shredded cheese, chopped chives, or a pinch of smoked paprika all work. Add cheese in the last 3 minutes of baking so it melts without burning. Add herbs after baking.
Can I use a muffin tin instead of ramekins?
Yes. Grease each cup well with the bacon fat. The eggs will be slightly thinner and cook faster, so check at 9-10 minutes. They are harder to remove cleanly, so grease generously.
Had a brunch gathering with friends and whipped up these bacon-baked eggs. They were gone in minutes!!!!!
the crispy bacon nest is the right way to do baked eggs. not sure why I kept wasting ramekins on these before.
Substituted the half-and-half with coconut milk since that’s what I had. It added a slight sweetness which paired surprisingly well with the salty bacon.
Can I substitute the half-and-half with something non-dairy like almond milk, or will it affect the texture too much?
The texture will definitely change, but you can do it. Add a little fat back into it, by adding like a tbsp of olive oil and it should be both tasty and creamy!
Made these bacon-baked eggs for brunch with my parents last Sunday. The crispy bacon really brought everyone to the table. Big hit!
Sounds like a great family get-together!
Crispy bacon tends to do that to people haha!
Tried ’em for breakfast yesterday with the in-laws. Paired them with a fresh arugula salad and it was a total hit.
Everyone seems to be making these for their inlaws or parents these days, and I’m here for it!
Can I prep these bacon-baked eggs the night before and just bake them in the morning?
Why would you prep this, it is so easy???!
You can do part of the prep ahead, but I wouldn’t fully assemble them the night before.
You can line the muffin tin with bacon and pre-cook it slightly, then refrigerate overnight. In the morning, crack in the eggs and bake. If you crack the eggs in advance, they tend to firm up oddly and release moisture as they sit, which can affect the texture.
So: prep the bacon cups ahead, but add the eggs right before baking for the best result.
Try placing a slice of tomato under the egg before baking. It adds a hint of acidity and moisture. My kids love it!
That’s a great idea, Matteo! I also sprinkle a pinch of oregano on the tomato slice for an extra layer of flavor.
Oh I like this. I’ve been doing grated parm and pepper on top, but a slice of tomato under the egg would actually balance all that richness. Trying it next time.