Crispy Oven Bacon and Eggs

Bacon cooked in preheated 425 oven for 17 minutes. Turn off heat, add eggs, return to oven for 5 minutes. Perfect

I do all this on parchment for an easy cleanup. Because who wants to scrub a sheet pan on a relaxing morning?

I bake eggs and bread in the oven on a cookie sheet. Butter each side of slices of bread and press a spoon in the middle to make a little well in the bread. Break an egg into the well and season with salt and pepper. Sprinkle shredded cheese on top of each egg. Bake the eggs at 425 until they reach the level of "doneness" you like. The bread toasts a bit on the edges and the egg is a perfect sunny-side-up. The bacon could be baked prior to the eggs.

I recently read an article that the BEST way to cook bacon in the oven is to put the bacon on a cookie sheet (with rack) and place the cookie sheet into the COLD oven. As the oven heats up to the 400+ degrees, the fat renders at a slower pace and the bacon doesnt curl all over the place. I have tried it and it does work.

Roasting the bacon more slowly and starting it in a cold oven gives a lovely result. Cold oven. Cold roasting pan. Put it in and put the oven at 325 F. Check after 25 minutes. Not sure why you'd want to do eggs in the oven in the bacon fat. If the fat is what's wanted, put it in a frying pan.

Put the sheet pan of bacon in a COLD oven then turn the oven on. (I set it to 400.) The bacon stays flat, gets super crisp and no need to flip. As an extra added bonus, grab your pour over coffee cone and a filter. Once the pan has cooled a bit, strain the bacon fat through the coffee filter. Throw a spoonful in ANY vegetable and thank me later.

Hooray, I love this! Bacon was very crisp, egg whites were like custard, yolks were runny, and I had time to make coffee and toast as the bacon and eggs cooked! Watch out for the bacon grease when you take the pan out to put the eggs in. Egg edges were a bit crispy, but not hard. I used aluminum foil in the pan with cooking spray, easy cleanup. Cracked eggs into custard cups to pour in, avoid broken yolks.

I believe the whole purpose of this is to avoid using a frying pan in order to keep it simple when making bacon and eggs for a large number of people.

I’ve been doing this for years, but I think the lower and slower method works better. Cook at 400 degrees. Flip bacon at 8-10 min, scoot it over at 15 min and add eggs, cook another five and voila! Eggs are dippy, and bacon is crispy. Don’t forget aluminum foil for easy cleanup.

Why does everyone always have to use parchment or aluminum foil for "easier cleanup". Don't we want to conserve resources? A little scrubbing isn't going to hurt you.

that's an awful lot of delicate timing -- much easier to do it the old fashioned way, in a frying pan -- without having to worry about overcooking anything.

Made this Christmas morning while the kids were “starving” post presents. I cooked 1.5 lbs bacon, 2 sheet pans, and 6 eggs. We always bake our bacon. Adding the eggs right to the pan is a genius move. I added the eggs at about 17 minutes, there was still some pale pink in the bacon, and the eggs took about 5 minutes. The yolks were still running and the whites perfectly set. Next time I’m going to use parchment paper since the foil ripped as I was separating the eggs.

Made this for Xmas brunch for my my husband and me. 4 slices bacon cooked in preheated oven at 425 for 11 minutes. Took out of oven, turned bacon over, put in 4 eggs and back in oven. I left oven on and cooked for about 3 more minutes. Eggs were perfect! Next time I would cook bacon only to 9 minutes as it was very crispy (delicious though). Only one pan to clean up.

Oh, for goodness sakes with the paper towel and parchment myth. It's from a pig. Just put the bacon on the pan then put it on a plate. Next you'll have me dig an alumina mine and smelt ore for foil, or chop down a rainforest to make parchment paper, so I don't have to wash the sheet pan, while driving a car with a bumper sticker for Greenpeace.

450F is 230C