By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
25 min
Eggs in Bacon Baskets
Recipe GLPRb6ffec117bd0e5
A simple yet elegant main course featuring crispy bacon woven into cups that cradle baked eggs. This protein-rich dish comes together quickly and makes for an impressive presentation at the breakfast or brunch table.
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Ingredients
8 slices bacon
8 large eggs
Directions
Preheat your oven to 400°F. Line a standard muffin tin with parchment paper or lightly grease 4 cups of the muffin tin to prevent sticking.
Arrange two strips of bacon in a crisscross pattern in each prepared muffin cup, allowing the ends to extend slightly above the rim. This forms the basket structure.
Bake the bacon-lined cups for 8–10 minutes, until the bacon begins to render its fat and set slightly but is not yet fully crisp. Remove from the oven briefly.
Carefully crack one egg into the center of each bacon basket. Season lightly with salt and pepper to taste.
Return the muffin tin to the oven and bake for 5–7 minutes, until the egg whites are set but the yolks remain slightly soft, or continue baking to your preferred doneness. The internal temperature of the eggs should reach 160°F for fully cooked eggs.
Let the baskets cool in the tin for 1–2 minutes, then gently remove and serve immediately while the bacon is crispy and the eggs are warm.
Comments
This is a legitimate weeknight winner for a Charlotte family. Bacon and eggs are stocked at every major chain—Harris Teeter, Food Lion, Kroger, Walmart, ALDI—with no special sourcing needed, and the cost per serving runs under $1.50 even with decent bacon. The stated 25 minutes is honest: you crisp bacon in a muffin tin (about 12 minutes), crack eggs into the centers, and bake another 12-13 minutes, leaving a minute or two for setup. It's genuinely hands-off once the eggs go in, so it suits a busy weeknight. The only real friction is that it's best eaten warm from the tin and doesn't reheat well, making it a same-meal dish; it's also a bit fussy for kids who demand ketchup or reject runny yolks, though that's a household call, not a recipe flaw.
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