Best 7 Eggs Baked In Bacon Ring Recipes

CRESCENT BACON BREAKFAST RING

Steps:

• Preheat oven to 375 F degrees.
• In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
• Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
• On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
• Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
• Bake for 20 minutes or until the crescents are cooked and golden brown.
• Garnish with parsley, if preferred. Serve warm.

WHOLE30 BACON AND EGG CUPS

Steps:

• Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
• Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
• Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

BAKED EGGS WITH CHEDDAR AND BACON

Steps:

• Preheat oven to 325°. Coat four 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine cheese, parsley, salt and pepper; sprinkle over tops., Bake, uncovered, 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.

BACON BRUNCH RING

Steps:

• Heat a large non-stick skillet over medium heat. Cook the bacon until most of the fat is rendered, but the bacon is not completely crispy, 3 to 4 minutes per side. Remove from the heat and transfer the bacon to a paper towel-lined plate. Remove all of the bacon grease from the skillet, except for 1 tablespoon.
• In a medium bowl whisk together 5 eggs with salt and pepper. Return the skillet to medium heat and add the ham, bell pepper and red onion. Cook until the bell pepper is slightly softened, 4 to 5 minutes . Add the eggs to the pan and let cook for 1 minute. With a rubber spatula, push the cooked egg from the middle of the skillet to the edges, leaving the cooked eggs in large pieces. Continue to do this occasionally, for the next 4 minutes until the eggs are soft scrambled (still soft and a little bit wet). Remove the skillet from the heat and transfer the eggs to a plate.
• Preheat the oven to 400˚. Line a large baking sheet with parchment paper.
• Place the puff pastry square on a lightly floured cutting board. Roll the square into a rectangle 15-inches wide by 10-inches tall. Cut into 5 smaller rectangles (about 3-inches wide), then cut each rectangle in half into 2 long triangles. Place a small 4-inch bowl in the center of your prepared baking sheet. Arrange the triangles around the bowl in a circle, with the shortest sides towards the bowl and overlapping each triangle by about 1 inch. Remove the bowl to leave an opening in the center so it looks like a sun.
• Cut the bacon in half and place the halves (lengthwise) at the base of each triangle. Sprinkle half the cheese over the bacon. Spoon the egg mixture over the cheese, then top with the remaining cheese.
• Trim 2 inches from the points of the triangles. Fold the ends of the triangles over the top of the egg mixture and tuck under the dough to form a ring.
• In a small bowl, whisk the remaining egg with 1 tablespoon of water. Brush all over the top of the puff pastry and sprinkle with sesame seeds. Bake until golden and puffed, 15 to 17 minutes. Let rest for 5 minutes, then carefully transfer the ring with a spatula to a cutting or serving board.

CRISPY OVEN BACON AND EGGS

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

BAKED EGGS IN BACON WRAPS

Steps:

• Preheat oven 375 degrees.
• In medium frying pan fry bacon to soft transparent stage.
• Drain on paper towels.
• Line each slice around the side of each muffin cup. Ends may overlap.
• Break egg directly in the center of each muffin cup. 12 cup muffin pan.
• Slightly salt and pepper.
• Cook 15 to 20 minutes.
• Watch for whites and yolks to begin to set.
• Take out with small spatula on a serving plate.
• Serve with fork and knife.
• If you want the tops to be basted,after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.
• You can fry bacon the night before and drain and refrigerate for morning.