Bacon & Egg Breakfast Baskets

Prep Time
Cook Time
Ready In

"This recipe is something a little different to serve at breakfast. My own take on bacon and egg breakfast! They can be eaten hot or cold. Of course you can always use your own toppings."

Original recipe yields 6 servings


  • Serving Size: 1 (190 g)
  • Calories 516.4
  • Total Fat - 34.3 g
  • Saturated Fat - 16.2 g
  • Cholesterol - 275.3 mg
  • Sodium - 829.8 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 11.4 g
  • Protein - 26.6 g
  • Calcium - 462.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.2 mg

Step 1

Cut a slice from the top of each bun reserving the tops.

Step 2

Hollow out each bun, being careful to leave a thick shell.

Step 3

Saute bacon and onion in pan; place on absorbent paper to drain off any excess oil.

Step 4

Melt the butter in a saucepan; stir in the Worcestershire sauce.

Step 5

Brush the inside of buns with the half the butter mixture.

Step 6

Carefully break an egg into each bun.

Step 7

Spoon bacon and onion mixture over eggs.

Step 8

Season eggs; top with grated cheese; replace the bun lids.

Step 9

Brush each of the bun lids with the remaining butter.

Step 10

Bake in oven at 200 degree Celsius (400 degrees Fahrenheit) for 15 minutes or until eggs have cooked.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This is a super delish treat. I used a Scottish Bap for the bun, scrambled the eggs but otherwise followed the recipe. The bun came out crispy - just perfect. All the ingredients complimented each other. Loved the recipe, 5 stars plus.

(5 Nov 2017)