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Baked Eggs with Cheddar and Bacon


  • 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


  • 1. 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.
  • 2. Bake, uncovered, 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm.
  • 3. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.

Nutrition Facts

1 serving: 107 calories, 7g fat (3g saturated fat), 219mg cholesterol, 319mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat.


Average Rating: 4.333333
  • rb1
    Aug 7, 2014

    good one and tasty

  • vbag
    Jul 11, 2014

    This is one of my favorite breakfast treats. The nutrition is there (bacon and eggs), yet the fat is limited. Nice!

  • tink407
    Feb 7, 2012

    Try making them in muffin tins if you don't have ramekins. Works great! Good with a little chopped ham mixed in, too.

  • svsmith24
    Nov 3, 2010

    So quick and easy and delicious, I would make these again anyday. I love that it is so easy to adjust the recipe to make just one or a dozen :)

  • cooking4-2healthy
    Oct 21, 2010

    works fine with regular cheddar cheese. nice change for breakfast. very easy.

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