Baked Eggs in Bacon Rings

A yummy weekend breakfast!


  • 6 strips nitrite-free bacon or fresh pork side
  • Melted bacon fat for brushing tins
  • 4 slices tomato, each about 1/2 inch thick
  • 4 eggs
  • Pepper to taste
  • Chopped onions (optional)


  1. Preheat oven to 325.
  2. Cook bacon in a skillet over medium heat until it begins to shrivel, about 3 minutes. Remove from heat. 
  3. Brush 4 cups in a muffin tin or 4 small ramekins with bacon fat. 
  4. Place a tomato slice in the bottom of each cup. Circle the inside of each cup with 1-1/2 strips of bacon.
  5. Break an egg into each muffin cup and season with pepper. 
  6. Can add chopped onions, if desired. 
  7. Fill any unused tins with water to protect from burning. 
  8. Bake in the oven for 20 minutes.
  9.  To serve, loosen the edges of the eggs with spatula and transfer the eggs to plates. Serves 2.