Crispy Oven Bacon and Eggs

By Genevieve Ko

Published Dec. 30, 2020

Crispy Oven Bacon and Eggs
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
30 minutes
Rating
4(1,675)
Comments
Read comments

Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven’s encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they’ll cook quickly and evenly.

Featured in: These Bacon and Eggs Practically Cook Themselves

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Ingredients

Yield:4 servings
  • 4large eggs
  • 8bacon slices
  • Kosher salt and freshly ground black pepper
  • Toast, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

319 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 15 grams protein; 543 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.

  2. Step 2

    Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.

  3. Step 3

    Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.

  4. Step 4

    Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

Tip
  • Use the bacon and eggs in breakfast sandwiches: Toast split buttered rolls, with cheese on the bottom halves if you’d like, directly on another rack in the oven while the eggs cook. Then, center the eggs and bacon slices over the bottoms and sandwich with the tops.

Ratings

4 out of 5
1,675 user ratings
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Comments

Gerard P. Caputo

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

TIm Fris

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

Jevvy Tintera

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.

Kiezha

I wanted to love this because, as a family of six with three teen boys, sheet pan bacon is the only way. But the eggs, even when super fresh, spread too much and stick, even while swimming in grease. I just pour off grease from the bacon into a skillet and fry the eggs while the bacon finishes up.

LaurenNJ

This looks like camping cooking in your kitchen. Much better bacon method is a foil lined cookie sheet with a rack. Grease drips down and if your foil is the big, heavy duty kind, clean up is a breeze and the rack goes right into the dishwasher. Nothing beats a sunny side up egg in a small fry pan so you can baste the whites with butter.

Lisa

450 degrees for 12-13 minutes would burn bacon to a crisp in our oven. We'll try 400 degrees for a smidge less time on the bacon and see how it goes!

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