Stacked Bacon Egg Basket Recipe

Monday August 12 I had the pleasure of joining the CTV Edmonton Morning Live show to share an easy breakfast bacon recipe. While I was there I did my best to encourage morning anchor Stacey Brotzel to start saving her bacon fat to spread on toast, melt as a topper on popcorn, and substitute in baking recipes.

Click here to watch the video

I shared this easy way to make individual bacon wrapped eggs baked using a muffin tin topped on buttermilk cornmeal biscuits. I also reminded viewers to hand in their bacon recipes to Irving Farms when they visit local farmer’s markets this month for a chance to win tickets to Lux Steakhouse & Bar’s Annual Bacon Day Dinner on August 31, 2013.


Stacked Bacon n Egg Baskets on CTV Edmonton Morning Live

Stacked Bacon n Egg Baskets

Bacon-lined muffin tins

Stack a bacon-wrapped egg with a fresh tomato slice or fresh salsa on a cornmeal biscuit or English muffin for an easy Benedict inspired recipe to make at home.

Bacon wrapped eggs


6 strips of bacon
4 eggs
1/3 cup cheese of your choice (grated cheddar or mozzarella, bree, goat or shaved pecorino etc)
2 tablespoons fresh herbs of your choice(chives, basil, dill, cilantro)


  1. Line baking sheet with tinfoil and cover with bacon. Cook at 400 F for approximately 8 minutes. Bacon should be soft and malleable, until lightly browned but not crispy. Reserve bacon fat for use in biscuits.
  2. Remove bacon and pat dry with paper towel.
  3. Line 4 muffin tins with bacon. Use one slice to make a circle in each cup and break the remaining 2 pieces cover the bottom of each cup.
  4. Crack an egg into each cup and top with cheese and herbs
  5. Cook at 400 F for 8-14 minutes depending on desired egg consistency


Bacon wrapped eggs and cornmeal bisquits w bacon fat

Cornmeal Biscuits


1 1/2 cups all-purpose flour, plus more for rolling out dough
1/3 cup tablespoons yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons sugar
4 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
2 tablespoons bacon fat (substitute with additional butter if desired)
3/4 cup plus 1 tablespoon nonfat buttermilk


  1. In a medium bowl, combine flour, cornmeal, baking powder, baking soda, salt, and sugar.
  2. Cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture
  3. Line a baking sheet with parchment paper or lightly great the baking sheet.
  4. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment
  5. Brush tops of biscuits with remaining tablespoon buttermilk
  6. Bake until golden and puffy, about 12 minutes. If desired, spread with additional bacon fat. Serve warm topped with tomato slice or fresh salsa and bacon wrapped egg