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Baked Eggs with Cheddar and Bacon

 Baked Eggs with Cheddar and Bacon
“These little treats are super-easy to make and perfect for a special breakfast. They’re also very nice for a casual dinner. The smoky cheese and bacon elevate eggs to another level!” Catherine Wilkinson — Dewey, Arizona
4 ServingsPrep/Total Time: 25 min.


  • 4 eggs
  • 4 tablespoons fat-free milk, divided
  • 2 tablespoons shredded smoked cheddar cheese
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 bacon strips


  • 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. Yield: 4 servings.
Nutritional Facts: 1 serving equals 107 calories, 7 g fat (3 g saturated fat), 219 mg cholesterol, 319 mg sodium, 1 g carbohydrate, trace fiber,

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Baked Eggs with Cheddar and Bacon (continued)

Nutritional Facts: 9 g protein. Diabetic Exchange: 1 medium-fat meat.