The Easiest, Tastiest Bacon-Wrapped Eggs You’ll Ever Make
Ever see a recipe online that looks incredible but turns into a total kitchen disaster? That’s the origin story of these eggs. I was scrolling through social media and saw a wild creation: a hard-boiled egg stuffed inside an avocado, all wrapped in bacon and fried. My attempt was… chaotic. The bacon wouldn’t stick, the egg popped out, and my clean kitchen was history.
I knew there had to be a better way. This recipe is the solution! By using a simple muffin tin, we create perfectly contained, gloriously sticky, and spicy bacon-wrapped eggs without the mess or the frustration. It’s a simple, brilliant hack for a flavor-packed, low-carb meal you’ll make again and again.
Ingredients
• ¼ cup / 60 ml coconut aminos
• 2 tablespoons hot sauce
• 12 hard-boiled eggs, peeled
• 12 strips bacon, about 12 oz / 340 g
• 6 cups / 100 g arugula
Instructions
1. Preheat your oven to 400°F / 205°C. Line a 12-well muffin pan with liners or use a silicone pan.
2. In a small bowl, whisk together the coconut aminos and hot sauce to create the dipping sauce.
3. Take one peeled, hard-boiled egg and wrap it snugly with a strip of bacon. Dunk the entire wrapped egg into the sauce, ensuring it’s fully coated.
4. Place the sauce-coated egg into a well of the prepared muffin pan. Repeat for all 12 eggs.
5. Bake for 30 minutes, carefully flipping the eggs over at the 15-minute mark to ensure the bacon crisps up evenly.
6. To serve, divide the arugula among 6 plates. Top each with 2 bacon-wrapped eggs and drizzle with any delicious, sticky sauce left in the muffin liners.
Nutritional Information
• Per serving (2 wrapped eggs)
• Calories: 438
• Total Fat: 32.5 g
• Net Carbs: 3.8 g
• Protein: 32.5 g
• Sodium: 1498 mg
Pro Tips
• Perfectly Peelable Eggs: Use a pressure cooker to make your hard-boiled eggs. Place eggs on a steamer rack with water and 1 tablespoon of vinegar, and cook on the egg setting for 5 minutes for flawless, easy-to-peel eggs every time.
• Meal Prep Like a Pro: Prepare the hot sauce mixture up to 5 days ahead and hard-boil the eggs up to 2 days before you plan to bake. Store them separately in the fridge.
• Storage and Reheating: Keep leftover eggs and arugula in separate airtight containers in the fridge for up to 5 days. Enjoy them cold or reheat gently in a covered frying pan over medium-low heat for 5 minutes.
• Easy Dietary Swaps: For a coconut-free version, replace coconut aminos with 2 tablespoons of soy sauce and 2 tablespoons of water. To make it nightshade-free for sensitive diets, simply omit the hot sauce.
FAQ
Q: Why use a muffin tin for this recipe
A: The muffin tin is a simple hack to keep the bacon wrapped snugly around the egg as it bakes. This prevents it from unraveling and contains the sauce, making for a mess-free cooking experience and perfectly shaped eggs.
Q: Can I make these bacon-wrapped eggs ahead of time
A: Yes, this recipe is great for meal prep. You can make the sauce mixture up to 5 days in advance and hard-boil the eggs up to 2 days ahead. Store them separately in the fridge until you’re ready to assemble and bake.
Q: What can I use instead of coconut aminos
A: For a coconut-free alternative, you can substitute the coconut aminos with a mixture of 2 tablespoons of soy sauce and 2 tablespoons of water.
Q: How do I store and reheat leftovers
A: Keep leftover eggs in an airtight container in the fridge for up to 5 days. You can eat them cold or reheat them gently in a covered frying pan over medium-low heat for about 5 minutes.
