Last updated on December 15th, 2018
I’m not a fan of most diet plans. To keep my weight in check, I simply rotate high-carb days with low- (or no-) carb days. For example, I’ll eat an enormous plate of Rigatoni alla Salsiccia e Panna on Monday, and only salads and meats on Tuesday. Wednesday invites Pumpkin Spiced Cinnamon Rolls.
(I like Wednesdays.)
Eggs in Bacon Baskets are virtually carb-free. They’re also easy to make, quick to bake, and chic to serve. Serve them on a pretty platter for a brunch party, or on a bed of lightly-dressed arugula or baby kale for a simple supper. Leftovers baskets are terrific for breakfast on-the-go. You can eat the baskets out of hand.
And eat them you will, because Eggs in Bacon Baskets are absolutely delicious! Watch the video up top, and then, if you need extra assistance, check out the following photographic step-by-step, which I originally published in 2016:
To start, arrange 12 strips of bacon (center-cut works well) between double layers of paper towels, and microwave them on “high” for just 2 minutes. The bacon will release its grease onto the towels, but the meaty strips will remain flexible enough to form into “baskets.”
Now grab a muffin tin (nonstick is best), and lightly coat the bottom of 6 openings with vegetable spray. You needn’t spray the sides.
Then crisscross two strips of bacon in the prepared openings.
Using your impeccably clean fingers, fold the overhanging bacon so that it covers exposed portions of the muffin walls. Don’t aim for perfection.
Your finished job should resemble the photo above.
Next, grab 6 large, organic eggs that were laid by free-range local hens.
Break one egg into each bacon basket, and give the yolks and whites a light sprinkling of salt and freshly-ground pepper.
Bake on the center rack of a preheated 350°F oven until the eggs are cooked to your liking. After numerous tests, I found that 20-25 minutes of oven time produced firm whites and semi-soft yolks.
No picture of this next step, because I forgot to take one: Immediately run a small knife (use a plastic knife to avoid scratching) around each basket, and then slip the knife under the baskets to unmold them.
Arrange the eggs on a bed of lightly-dressed arugula or some other tender greens, and sprinkle the tops with finely-chopped scallion. One egg is suitable for a light lunch or first course for dinner. For a complete meal, plan 2 or 3 baskets per serving.
Are my easy-to-prepare, low-carb meals important to you? You can let me know by leaving a comment. Meantime, here’s the above recipe in printable format:
These low-carb treasures are easy to make, quick to bake, and delicious to eat. Serve them for brunch, lunch, dinner, or for breakfast on-the-go!
Ingredients
- 12 strips bacon (center-cut preferred)
- Non-stick vegetable spray
- 6 large, organic eggs
- salt and freshly-ground pepper
- Finely-chopped scallion for garnish
Instructions
- Center the oven rack; preheat oven to 350°F. Arrange the bacon in a single layer between double thicknesses of paper towels. Microwave on "high" for 2 minutes. Meanwhile, take a standard-size muffin tin, and spray, with vegetable spray, the bottom of 6 openings. When cool enough to handle, crisscross 2 strips of bacon in each of the prepared muffin tin openings. Fold overhanging bacon to cover exposed portions of the openings. Crack one egg into each "basket," and sprinkle the white and yolk with salt and pepper.
- Bake in the preheated oven until the exposed parts of bacon turn brown and crisp, and the eggs are cooked to your liking -- 20 to 25 minutes.
- Run a plastic knife between bacon and muffin wall, slip the knife underneath the basket, and lift up to unmold. Arrange the baskets on a bed of arugula, garnish with the chopped scallion, and serve.
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More egg-cellent, gluten-free recipes:
Eggs in Sweet Potato Nests
Egg Crêpe Manicotti
Easy Crème Brûlée
Alice says
Yum. Great idea. I wonder if you could do something similar with Canadian bacon, which should have less fat. It would have to fairly thin. Hmmm……
Anne Callaway says
Love this recipe! We serve with grits and fruit (to relieve guilt!) thank you; thank you! Of course, we still love your no knead bread and your fougasse! And all your wonderful recipes.
Sandy Staples says
Love your every other day idea! Will give it a try. I love your dog little people. I started collecting years ago and have a huge basket full of them. They are not for grandkids, they are my toys!
Beverly, zone 6, eastern PA says
This is a great idea!
Missy says
Sweet!! Thanks for another great recipe Kevin!
Pam says
Yum! Will make very soon!
Sheri Syverson says
Looks wonderful and I’m hungry right now:)
Made your Winter Supper of Sausage, Cabbage, and Sweet Potato last night and everyone loved it. Ready in 35 minutes–so easy to throw together and so very, very tasty.
Sarah Crump says
Hi, Kevin — This is a great idea that would save standing at the stove cooking eggs to order for a crowd, and though your note mentions lunch and dinner, who says argula can’t be served for breakfast???
I always appreciate your simple recipes that are timesavers yet look so elegant. The photos help so much!
Kevin Lee Jacobs says
Hi Sheri Syverson – Glad you enjoyed the Sausage, Cabbage and Sweet Potato recipe!
Hi Sarah Crump – Yes to arugula for breakfast. Why not?!
Wendy says
Would prefer to use small silicone spatula to loosen and remove these from muffin tins–would plastic knife be in danger of melting? This is the implement my sister uses to remove poached eggs from cups when we have Eggs Benny at Christmas.
Addie Bambridge says
This looks and sounds delicious, Kevin, although my English husband will insist on having it atop a slice of fried bread rather than the “bowl of weeds” as he calls it. There go the GF and lo-carb advantages!
Karen says
am looking forward to making these, and would love some more low carb ideas, thank you so much!
Laura Rankin says
I’m eating Low carb, High fat these days and actually getting somewhere with it. So, yes, I’d love, and greatly appreciate, more low carb recipes from time to time. I always enjoy your offerings! Thanks for this elegant and easy recipe.
Grandma Joan says
I love the easy assembly. My grandsons (ages 7,9, and 11) will love making these. Yep, Grandma Joan is teaching them to cook, use the oven properly, and develop a nice collection of recipes. They are already inpressing the fishing guys with their culinary skills.
Keep these delicious recipes coming, Kevin!
Ruby Stevens says
These sound so good and easy. I’m going to try it soon!
Debby Menegos says
Brilliant, delicious and beautiful – thank you for a quick weeknight dinner idea!
Catharine R. says
I love your Eggs in Sweet Potato Nests. Can’t wait to try this bacon version!
Joan Niland Crowley says
I am trying to lose a few pounds and so this is aperfect recipe!
Ed says
You can stab the yolk and cook in microwave too. About 3 min.
Keila says
Hi Kevin! Thank you for sharing this idea! I was on a low carb diet 2 years ago and lost 49 pounds in about 5 months. I will use this when I start my diet again in March.
Jensofunky says
Love this type of recipe, Kevin! We have been eating mostly Paleo for months and are always looking for new recipes, but it’s not completely sustainable since I love to bake (and eat!) homemade bread. I like your method of rotating carb days. THAT sounds sustainable!
Sandy Martinez says
Hi Kevin,
Can i bake the bacon for a few minutes since I don’t use a microwave?
Thanks for the beautiful egg in a nest recipe, as always, your awesome!
~Love,Sandy
Jan says
This sounds great and I love Anne’s idea of serving it with grits and fruit. Obviously, I am not on low carbs, but I did lose 40 pounds and have kept it off for three years by just eating smaller portions and walking (and, of course, lots and lots of gardening and growing and eating fresh vegies).
joanie says
Thank you I love getting a e/mail from you i love eggs & sweet potatoes love your home & Dog, Thanks you again for your love of cooking , & your love for design of your lovely home & garden, Thanks for sharing i wish same day i would have the pleasure of your company . your friend Joanie from Newfoundland Have a wonderful weekend ,, God Bless …..
bren english says
I think this is a great recipe for make ahead for Christmas morning breaky or Easter morning breaky too!…(for a crowd as well)—do everything but the eggs the night before–then in the am, crack in those eggs and let the oven do the work while you all sip Caesars or Champagne and wait for those lovelies to cook up. very sexy breakfast!
Kevin Lee Jacobs says
Hi Sandy Martinez – You can certainly heat the bacon in a skillet, or bake it briefly in the oven. Just take care not to overcook it. Enjoy!
Susie says
Good on a bunch of lovely green watercress, too.
Pat Malavasic says
Always look forward to your recipes and articles. Thank you.
Anne says
I’m recuperating (1st day) from bunion surgery. Am in bed, foot elevated and iced, and sending this recipe to my husband who is in another part of the house. Probably living room where his recliner is in place directly front and center of the tv. Hint, hint, hint, Joe. Thanks for the menu item, Kevin.
Peggy Klemetson says
Thanks Kevin, My husband recently found he is prediabetic and this will be perfect for his new diet.
Susan Gortva says
I made your granola. used what I had in the house and it was the best. I have seen these before but somehow, your food seems better to me and I think I will try this when I buy organic free range bacon at the farmers market or down the road on the weekend from our very local farmer. thanks again I love your stuff and did I tell you, I have milk cartons outside filled with dirt and seeds. susan
Rita b says
Like little jewels! I’ll be making these on Sunday.
Kevin, you’re the best.
Kathy says
This looks yummy. But what I really want to know is how the heck do you keep your muffin pan so pristine???? Or is it just a brand new one being used for blog?
Mary TN says
I make breakfasts for my husband to take to work and then freeze them for the week. I make egg muffins, egg burritos, bisquits, sausage and eggs,etc. Your breakfast is something I will make this weekend for my guy’s breakfast. Thanks.
Mary Beth Dumke says
Yummy! Thanks for the recipe. You just gave me a great idea!
Kevin Lee Jacobs says
Hi Anne – Hope you make a rapid recovery. Tell your husband to make this bacon bliss for you, and to serve it with a bottle of champagne.
Margie says
Yes – low carb is good!
Laura says
Looks like Easter breakfast to me!
Sunni says
Very attractive, lovely presentation. High carb, low carb doesn’t matter. Your receipes are all delicious.
Janet Metzger says
Yes, the low carb meals are INCREDIBLY helpful! THANK YOU!!!!!!!!!!
June says
Love your recipes and really appreciate any ideas for low carb. I’ll be making these eggs soon!
Arden | Real-Food-Real-Life.com says
Hi, Kevin — YES, low carb ideas are great. Actually as are low fat (“naturally” not with a bunch of weird fake low fat products) ideas too. We are working on eating on a 3 | 3 | 1 weekly pattern so that there are 3 very low carb days, 3 “normal” days (not pig-out, just good normal “healthy” eating) and 1 very low fat day (which, almost be definition, is higher carb). Always LOVE your recipes so look forward to many more!
Rita says
Hi Kevin, my new best friend,
Have you been reading about the food additives in our breads, English muffins,bagels etc.
Azodicarbonamide, aka dough conditioner. (a plastic) Just wondering if some people
aren’t really Gluten intolerant, but are having stomach bloating and other problems
from this dangerous additive, plus lots of other additives in our foods and drinks.
Just wondering what you think.
Thank you, Ree
Jensofunky says
I made these today, and they were delicious! I wish we’d had center cut bacon or a thinner bacon on hand. I used thick cut, which didn’t crisp up on the bottom and tasted more like ham, but the tops were great! I’ll try again with your recommended bacon!
Barbara Shaw says
Just fixed these for a light supper. Oh, my, they are good! I served them on leaf lettuce that had a light wine vinegar/olive oil dressing.
Lina says
Kevin! I just discovered your website here in the UK and I’ve become obsessed. I’m supposed to be reading a Grant for work but here I am instead. Yes! I love the low carb recipes! Yes! I love the flower arranging! I am working my way through your site and it’s re-kindled my love of cooking and home making. Thank you!
Kevin Lee Jacobs says
Hi Lina – Nice to meet you. Thanks so much for your kind words.
Shelley says
I love your recipes and have made and shared several over the last few years. When I saw an e-mail stating “new digs” I thought you moved from your beautiful home, but was relieved to see you meant you re-vamped your blog, which is very nice by the way! I look forward to exploring it!
Molly says
Kevin, these look fantastic as usual. I have loved all your recipes but I am especially happy to have so many new low carb/keto recipes from you. Please keep it up!
Ana says
I really appreciate these recipes. I always want to take care of guests in my home. It has become the norm to have special diets to consider. I personally adhere to and applaud to your philosophy regarding carbs. Your recipes are so delicious that everyone can enjoy the meal. Thank you.
Kevin Lee Jacobs says
Molly and Ana — Thank you sooooo much!
Judi says
looks easy and delicious! cannot wait to try this….. Happy Thanksgiving!!!
Teresa says
Hi Kevin! I’m happy you are using, and encouraging your readers to use local organic free range eggs. I would suggest you also use, and encourage others to use pork / bacon from happy hogs raised on pasture, instead of industrial pork. It all helps our fellow critters and the environment, and it’s well worth the extra effort and expense in flavor as well. This recipe looks fantastic, and I’ll be trying it soon with eggs from my very own happy hens and local pork. Happy Thanksgiving, and thanks for your lovely blog. Teresa
Andree says
I’m making these little gems this week for sure! I eat a ZeroCarb diet so this is perfect for me. These for lunch and a Ribeye for dinner❤️
Jodi says
Hi there! Tried a vegetarian twist on this by using meatless veggie sausage patties from Trader Joe’s though I’m sure sausage flavoured Gimme Lean would also work well. Also low in carbs, FYI.
Marcy MacDonald says
My daughter-inlaw is on the Keto Diet, so I will make this recipe for her. It is great to feed all of us also.