- 1 teaspoon butter
- 12 to 18 bacon strips
- 6 Eggland's Best Eggs
- Fresh parsley sprigs
- Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
- Cut six bacon strips on half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup.
- Bake, uncovered, at 325° for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley. Yield: 6 servings.
Originally published as Bacon 'n' Egg Bundles in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p158
Reviews for Bacon 'n' Egg Bundles
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Reviewed Feb. 22, 2013
We really enjoyed this recipe. Super easy to make and the eggs cooked perfectly.
Reviewed May. 17, 2011
Reviewed Apr. 18, 2011
It's important to use wide bacon strips, cheap thin bacon will not work.