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Recipe from Simpler Savory

The recipe

Diabetic Friendly Bacon Wrapped Eggs

Prep
10 min
Cook
20 min
Total
30 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
170

2× the original author values. Recipe yield: 12 servings.

calories
340

3× the original author values. Recipe yield: 12 servings.

calories
510
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 12 slices bacon, regular cut — no added sugar if monitoring carbs
  • 12 large eggs
  • 1 teaspoon neutral oil or nonstick spray — to coat muffin tin
  • 1/4 teaspoon black pepper — plus more to taste
  • 1/8 teaspoon fine salt — optional; bacon is salty
  • 1/4 cup shredded cheddar, Monterey Jack, or Parmesan — use sparingly
  • 1/4 cup finely chopped vegetables — spinach, scallions, or bell pepper
  • 1/4 teaspoon smoked paprika — optional seasoning
  • 1 tablespoon chives or parsley — finely chopped, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Lightly coat a 12-cup metal muffin tin with nonstick spray or a thin film of oil.
  2. Line each muffin cup with one slice of regular-cut bacon, forming a ring; tear a small piece to cover the bottom as a “bacon floor.”
  3. Bake the bacon-lined cups for 8–10 minutes until the fat begins to render and edges start to curl and bronze. Remove the pan carefully.
  4. If there is pooled fat, tilt and carefully spoon off or blot lightly so the eggs set cleanly.
  5. Crack one egg into each bacon cup. For firmer yolks, gently pierce each yolk with a toothpick.
  6. Season lightly with pepper and a pinch of salt if needed. Add a small sprinkle of chopped veggies, cheese, or smoked paprika, if using.
  7. Return to the oven and bake 8–10 minutes for jammy yolks or 11–12 minutes for set yolks, watching closely near the end.
  8. Let the pan rest 2 minutes. Run a thin spatula or butter knife around each cup to release cleanly.
  9. Top with chives or parsley if desired and serve warm. Pair with sliced avocado, tomatoes, or a simple green salad.
  10. Cool completely before storing. Reheat at 350°F for 6–8 minutes (best texture) or microwave 20–30 seconds, then crisp edges in a hot skillet if desired.

Notes

Storage: Cool completely, then refrigerate in an airtight container up to 4 days. For freezing, wrap each cup and store in a freezer bag up to 2 months. Reheat at 350°F for 6–8 minutes for best crispness; microwave 20–30 seconds in a pinch and re-crisp in a hot skillet. Keep add-ins modest to maintain a low-carb, diabetic-friendly profile.

Source: https://simplersavory.com/diabetic-friendly-bacon-wrapped-eggs/