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Individual Cheesy Bacon-Wrapped Eggs

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“This makes a wonderful weekend brunch and is easy to make! This recipe is for 6 eggs but you can make more or less or as desired, the muffin tins must be non-stick for this recipe this can also be made in ramekins, you may use more or less cheese if desired, or omit the cheese on the bottom and just sprinkle on top of the eggs, I serve these eggs on buttered toasted English muffin halves topped with salsa, but of coarse you can serve any way you desire, for greasing see my Pan Release, Professional Pan Coating (Better Than Pam Spray!)

Ingredients Nutrition

  • 6 slices bacon
  • 12 teaspoons melted butter (can use a little more if desired) or 12 teaspoons bacon grease (can use a little more if desired)
  • 12 tablespoons grated cheddar cheese (can use more)
  • 6 large eggs (I use jumbo eggs, extra large eggs is okay also)
  • black pepper (to taste)
  • salt (optional and to taste)
  • 6 English muffins, halves toasted (optional)
  • salsa (optional and to taste)


  1. Set oven to 350 degrees.
  2. Set oven rack to second-lowest position.
  3. Spray inside of each muffin tin with cooking spray (or use Pan Release).
  4. In a skillet cook the bacon slices over medium heat until brown but still flexible (do not cook until crisp!).
  5. Wrap 1 slice of bacon around the inside of each muffin cup.
  6. Drizzle about 2 teaspoons melted butter into the inside of each cup.
  7. Sprinkle about 1 tablespoons grated cheese over the melted butter, then crack 1 egg over the cheese.
  8. Season the egg with black pepper and a little salt.
  9. Bake for about 10-15 minutes.
  10. Remove then top with another tablespoon of grated cheese on top of the egg; return to oven until the cheese has melted and the egg is cooked.

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