Bacon Baked Eggs

It was really good to be back in my home town for the weekend. I finally got to introduce Blake to some of my really close childhood friends and got to catch up with old neighbors and see my parents :) Not going to lie, it was kind of weird driving past my childhood home knowing it wasn’t my family’s anymore. Here are a few snapshots from the weekend.


The reason I went back to New Berlin in the first place was for my cousin Taylor and good friend Maggie’s graduations. The upper left photo is of Maggie’s new puppy Mocha. OMGOMGOMGOMG. Seriously, cutest chocolate lab I have ever seen. The bottom left photo was from dinner on Saturday night in Downtown Milwaukee at the Rock Bottom Brewery. It was Blake’s dream date…Him and 7 girls (some of my high school girlfriends) and I! So nice to finally see them after an entire year! The bottom right photo is at the local bar in my home town. My dad and grandpa are on the wall in their college football uniforms! Represent!

And now for an easy Monday Recipe….Bacon Baked Eggs (adapted from Stasty).


I love baked eggs and I love Bacon. Put the two together and you have a winner. Of course this got a 2 thumbs up from Blake 😉


Bacon Baked Eggs

Ingredients (adapted from Stasty)

  • 6 slices of tick-style bacon 
  • 6 eggs
  • nonstick cooking spray
  • Salt  and pepper
  • cumin


  1. Begin by preheating the oven to 400F . Grease 4 compartments of a muffin tin with olive oil.  Wrap a piece of bacon snugly into the muffin tin. Cut off the excess bacon. Use the extra bit of bacon for the bottom of the cup. You basically want a neat cup of bacon with no gaps. Continue to line the other five muffin cups. Place the muffin tin in the preheated oven and precook the bacon for 5 -7 minutes.
  2. When the bacon is just beginning to crisp up, remove from the oven. I recommended that you separate the egg whites from the egg yolks, and then carefully put an egg yolk in each of the bacon cups and then tops with the egg white. It’s likely that you won’t need all the egg white, so that’s why it’s better to separate the eggs first. (I learned the hard way :))
  3. Once the eggs are in the bacon, place the muffin tin back in the oven and cook for about 15 minutes. It may take less, but you want to make sure the egg whites are firm before removing from the oven. Season with salt, cumin and paprika and serve.


And that is that!


Baked Eggs. That I served with Avo and some Ketchup :)

Here’s 4 more interesting ways to bake an egg. 


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  1. Shari says

    YES! So doing this. I had planned on boiled eggs and bacon for breakfast this week and was concerned I’d get a little bored… this is awesome :)

  2. says

    I just LOVE eggs! One of the best foods EVER!

    That lab is ADORABLE. I saw the cutest chocolate lab this weekend at the triathlon too! (Pic is on my blog) She was so sweet and smooshy!

    Glad you had fun back in Wisconsin! The people here are pretty awesome. *cough* *cough* Haha!


    P.S. I noticed today that when I comment on your blog via my phone, it doesn’t post. Only if I use the computer. Weird!

  3. says

    WEIRD. Has it let you comment on your phone before? To be honest, I have not even really thought about the mobile user ability of Fit Foodie Finds. I should get on that.

  4. Tirza says

    How do you get the bacon to not flop over? I tried these and the bacon caved in on itself before I could even get the egg in them. And the bacon shrank so much that I had to abandon ship.

  5. says

    I just made these after seeing them on Buzzfeed yesterday. Our bacon ended up floppy too but I just poured the entire egg in the cup and the bacon ended up in the middle. Still really amazing! Next time I will use thicker bacon.

    Thanks for the recipe :) Pinning for all my friends to try.

  6. Kayla says

    Just made this, and holy crap it’s good! I added cheese and other seasons, too. Thank you for the recipe! And the egg white advice was spot on!

  7. Melissa Carson says

    These are great! My bacon became less cup-like and “floppy” after baking them, before adding the eggs, also. But, it didn’t matter. The eggs cooked firm enough (for a full 15 min) to retain the cupcake shape anyways. I also added shredded cheddar cheese, used thick bacon, and the whole egg fit just fine into the cup. I removed them from the baking cups using a silicone spatula. Thank you, so much, for creating and sharing this recipe! :)


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