The bacon and egg baskets are delicious and flavorful oven-baked treats, ideal to serve as an appetizer for special occasions or for Easter lunch. I made these baskets using a cupcake mold: I covered each mold with slices of bacon and filled them with a mixture of vegetables and cheese, topped with an egg; finally, I baked them in the oven. Making these baskets is easy and fun! In no time, you can create a tasty appetizer with a scenic look to impress your guests.
Try also:
Boiled Egg Baskets
Eggs with Bacon and Guacamole
Check out the collection How to Cook Eggs: 10 Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
Ingredients
- 4 Eggs
- 8 slices Bacon
- 3.5 oz cooked vegetables (mesclun)
- 1 tbsp Salted Ricotta
- 1 tbsp Grated Parmigiano Reggiano
Tools
- Muffin Tin
Preparation
To make the bacon and egg baskets, clean and wash the vegetables, chop them and boil in plenty of salted water; once cooked, drain them in a colander.
Once the vegetables have cooled, transfer them to a bowl and add the grated salted ricotta. Then also add grated Parmigiano Reggiano and, with the help of a spoon, mix the ingredients.
For each basket, you will need two slices of bacon, one of which is cut in half. So with a knife, cut four slices of bacon in half.
Take a cupcake or muffin mold and lightly grease it. Then place a whole slice of bacon around the edge of each mold, placing the two halves of the previously sliced bacon inside.
Fill the basket with a spoonful of vegetable and cheese mixture, pressing lightly with the spoon. Break an egg directly over the vegetables and inside the basket. Proceed in this way to obtain four baskets.
Gently transfer the mold to the oven (I use a fan oven) preheated to 392°F and bake the bacon and egg baskets for 20 minutes. Once cooked, remove from oven, take them out of the mold, and serve at the table. Enjoy!
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