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Individual Baked Eggs

Use a muffin tin to make simple baked egg, bacon, and cheese "muffins." See more

READY IN 45 mins

Individual Baked Eggs

Read Reviews (213)

"A very easy idea with a minimum of fuss or muss for any number of people. Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time." — Spokes

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Original recipe makes 1 serving Change Servings

1 slice bacon
1 teaspoon melted butter

1 egg
1/4 slice Cheddar cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

This recipe is for 1 serving. Scale it to the number of eggs you would like to bake.
You can cook 12 eggs in a muffin pan. If you are doing less, try to space them out in the pan for more even cooking.
Cooking times vary in different ovens and at different altitudes; adjust accordingly.

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Reviews More Reviews

Most Helpful Positive Review

Oct 01, 2004

This recipe is great for a crowd! I liked it so much, I decided to play around a little to make it a LAZY morning breakfast for TWO (or even one). I sprayed Butter Flavored Pam into small glass ramekins, placed 2 slices of precooked “ready” bacon into each cup. I dropped the egg in and MICROWAVED, on high, for 30 seconds. I then broke a slice of processed American cheese (use your favorite cheese) into quarters and placed two quarters on top of each egg and microwaved for five more seconds. Served on a warm buttered English muffin – YUMM!. Easy, quick, delicious. (Remember, ovens vary; make a test run first and adjust time to get the yolk consistency you like.) Thank you Shirley Wheele!

—Carol Hammond

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Most Helpful Critical Review

Nov 29, 2010

I'm in the minority here as I wasn't impressed with this at all. A rather bland dish, it's badly in need of some doctoring up; maybe scramble the egg a bit first so you don't have that hard-cooked yolk lump in the middle, add some green onion and black pepper to jazz things up. A dollop of salsa or sour cream after cooking would not be amiss either. My husband and I ended up peeling the bacon off, eating that & giving the rest to the dogs. All in all, this is not something I'm going to make again.

—Susan T-O

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269 Ratings

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Oct 09, 2007

Made these over the weekend for my parents while they visited, and they were great. Cooked them a little longer for desired doneness, but that's up to the cook. I also cooked mine in a water bath (placed the muffin pan in a larger pan with some water in the bottom) I also cheated and used pre-cooked bacon, making the cleanup a snap. Served over toasted whole grain english muffins. The possiblities are endless with this.. do these with canadian bacon and hollaidaise sauce for easy eggs benedict.. or serve over sauteed spinach. Put sauteed green pepper and onion in the cups prior to breaking the eggs in. I can't wait to experiment with these.

—alexsmom

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Nov 29, 2007

Terrific idea! I used a small porcelain ramekin sprayed with Pam, and only made 1 egg because I am always a little cautious with new methods. I used my convection oven/microwave (Kenmore) set at 350 like the recipe says and it turned out magnificent. Mine took ~ 13 min. to cook to sunnyside-up doneness. So cute when you pop it out of the ramekin! I don't know that I would ever cook these on the stove again because this was such a simple method (I was able to walk away and get other stuff done) and I like the presentation/neatness.

—Luv2Slbr8

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Jan 25, 2004

EGG-CELENT!!! This worked out great this morning, as I had 9 hungry kiddies (3 being my own, the rest = 4 nieces & 2 nephews) to feed. I alternated scrambled & sunnyside. Plopped them out on to an english muffin and the kids were all impressed: "Aunt Mick is the bomb"! I left 1 tin in the oven a little longer & got a hard yolk (like hard boiled) mmmmm. Thanks Shirley, for the easy recipe & saving me from being a short order cook!

—I'm nuts too...

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Mar 30, 2009

This is a fantastic Idea. I also did this with a slice of blackforest ham, inserted into the muffin cup then add the egg and bake the same way as with the bacon. Infact, the hame is a lot neater and if you pln to use the eggs for eggs benedict, the hollandaise sauce stays in the egg cup :)

—MommaBexx

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May 24, 2006

I love this recipe. My good friend introduced this to me about a year ago. I get rave reviews every time. The only thing I do different is add a bit of dijon mustard, mayonnaise & paprika right on top of the raw egg. Once cooked, I melt some cheese on top & sprinkle w/ green onions and put it in an english muffin. Try it this way. It's so delicious.

—SanFranCheska

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Aug 20, 2006

Easy to make and delicious too! Used shredded cheddar/monterey jack cheese. I cook my bacon in the oven on my Pampered Chef Bar Pan. Then used the Pampered Chef 6 muffin pan. Forgot to grease one of the muffin cups and didn't have any problem getting the egg out. Next time I'm not going to grease any of the cups.

—ASTCLAIR1

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Nutrition

Calories
174 kcal
9%

Carbohydrates
0.6 g
< 1%

Cholesterol
237 mg
79%

Fat
14.3 g
22%

Fiber
0 g
0%

Protein
10.7 g
21%

Sodium
305 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Individual Baked Eggs

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 174
Calories from Fat: 129

% Daily Value *
Total Fat 14.3g 22 %
Saturated Fat 6.6g 33 %
Cholesterol 237mg 79 %
Sodium 305mg 12 %
Potassium 115mg 3 %
Total Carbohydrates 0.6g < 1 %
Dietary Fiber 0g 0 %
Protein 10.7g 21 %
Sugars 0.4g
Vitamin A 9 %
Vitamin C 0 %
Calcium 10 %
Iron 11 %
Thiamin 8 %
Niacin 22 %
Vitamin B6 6 %
Magnesium 4 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.