Bacon and Eggs on the go? Absolutely! This is a deliciously handy way to enjoy one of your favorite breakfast combinations!
Course Appetizer, Breakfast, Snack
Cuisine American
Ingredients
- 8 Large eggs or Egg whites
- 3 Tablespoons of Commercial Egg Whites = 1 separated fresh white
- ½ cup bacon 6 to 8 slices, cooked, drained, chopped
- ¼ cup Cheddar Cheese Shredded
- 1/8 cup Onion Optional
Servings: 4 2 egg servings
Units: US Imperial
Instructions
- Butter or oil your Eggourmet® pans with a light coating. Follow the Easy Boil™ instructions and place 1 cup of water into your skillet. Put the pans into the skillet. Put a whole egg or an egg white or 3 Tablespoons of commercial egg whites into each Eggourmet® pan.
- Flavorings: Mix the chopped bacon, cheese, and onion together. Reserve 1/3 of the mixture if you want to add it to the top of the egg. Place 1 to 1 ½ Tablespoons of the mixture into each cup, swirl slightly to mix. Be gentle if you want the yolk to remain intact. Breaking the yolk will allow the yolk to float around the white, making a fun and abstract design. The broken yolk will have a cooked texture similar to a cooked white.
- After the flavorings are added put the lid on your skillet, and don’t peek by opening the lid. Turn on your stove top burner to medium heat and cook for 14 minutes. Turn off the burner and tip the lid away from your face to release any steam that is left. Pick up each pan with tongs and turn over onto a clean plate or dish. Wait a few seconds to a minute and the eggs should slide out. If not, there is an air seal between the pan and the egg. Push gently on the indention to release the egg. If it still doesn’t come out, when the pan is cool enough, roll it gently between your hands pressing in toward the egg and it will pop the seal loose.
- Use the indention side of the Bacon and Eggs, top them with the reserved ham, cheese, and onion. Or, leave plain to carry them with you. Enjoy!
Recipe Notes
Our recipes call for 8 eggs or egg whites because that is how many Eggourmet® pans will fit in a standard 10” (25 cm) skillet with a lid. You can cook as little as 1 egg at a time, simply reduce the cooking time by two minutes. I encourage you to make extras for the next day’s breakfast or lunch. I love to make these ahead for busy week days.
If you don’t have any bacon pre-cooked, save time by leaving the bacon out of the egg and start cooking the bacon before fixing the eggs. Then top the eggs with the bacon, add shredded cheese (microwave 10 seconds, if the egg is cool), to hold the bacon to the egg.
