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Bacon wrapped cheesy eggs are perfect for brunch!

I will completely admit it! I ADORE bacon and eggs! For many years, it was a guilty pleasure, but no more! Eggs are some of the healthiest foods you can eat, filled with high quality protien and fat soluble vitamins and DHA to help support your nervous system and brain function. Bacon, when naturally cured, also contains healthy saturated fats that support the production of all your cell membranes in every part of your body and all your hormones. Without saturated fat, you simply will not develop healthy hormones and cells. It’s impossible, though, your body will TRY by converting carbohydrates to rough saturated fats and storing them around your middle because its so smart it can sense the shortage and needs to make up for it. Eat fat, eat saturated fat, and your body will release those storage fats because it is getting the GOOD STUFF!

Today, Oh, I needed some comfort food and some relaxation! My sister in law’s dad keeps chickens behind his suburban home in Connecticut, and they are deep golden yokes and simply delicious. She bought 4 dozen down on a recent visit and so my mum shared a dozen with me! I also had some lovely thick cut organic applewood smoked but uncured bacon calling my name. What to do?

I started out without a recipe, and intuitively and passionately came up with this one. I pulled things out of the fridge and threw together what worked. I adore creating a recipe like this! (Though, of course, I am sure someone else, much more skilled in the kitchen has created it before…that’s simply NOT the point…the point is discovering for yourself that you can create it!). It was easy, delicious and so soul satisfying that I have a smile on my face from ear to ear even now, hours later after eating it!

Bacon Wrapped Cheesy Eggs

Serves Four-Preparation time 45 minutes

4 Ramekins or small oven proof dishes

4 Thick sliced bacon

6 Pastured eggs

1/2 Cup raw whole milk

1 Cup chopped or shredded mixed sharp cheeses like Guryere, Swiss, Dubliner or Cheddar

2 Tbs filtered cold water

1 Tsp oregano

1 Tsp thyme

1 Tsp basil

1 Tsp granulated garlic

1 Small bunch of fresh chives snipped into small pieces

Sea Salt and freshly ground pepper to taste

Preheat oven to 450 Degrees. Set ramekins on a cookie sheet and cut bacon into two pieces 3/4 of the way up the slice. Place the smaller piece of bacon in the center of the ramekin and then line the wall of each dish with the remaining bacon slice. Place the dishes in the oven for 15-20 minutes until the top of the bacon has crisped up and the fat has been rendered. Pour off the fat carefully for future use and place the cookie sheet on a trivet or kitchen towel.

While the bacon is cooking, crack eggs into a bowl and wisk together with milk and spices but reserve the snipped chives. Salt and pepper to taste and then add the grated cheese. Mix together well and add 2 TBS of filtered water. Divide the egg mixture between the baking dishes, filling almost to the top. If the bacon comes away from the ceramic wall, you can push it against the wall with a knife, or just leave it as it is.

Place the cookie sheet with the ramekins in the second rack of the oven and turn the temperature down to 425. Cook for another 20 minutes undisturbed. The egg mixture will puff up like a souffle. Open the oven door and quickly sprinkle the tops with chives (this is optional) and then cook for another 5 minutes.

Serve immediately, though you will need to allow them to cool a bit to eat them, they look spectacular as soon as they come out of the oven! You can eat them directly from the ramekin, or run a knife around the edge and over turn them to show how the bacon is wrapping the eggs. I had mine accompanied by fresh salsa and it was delicious! My daughter loved it just as it was. If you like your eggs a bit wetter, adjust the time down by about 5 minutes, or if you like them drier, add on another 5 minutes. I think the 25 minute cook time was perfect!

This is a perfect recipe for a happy family brunch on saturday! Enjoy! This recipe was a part of the Two for Tuesday Recipe Blog Hop-Volume 7, A Southern Fairy Tale, Tuesday Twister, Tasty Tuesday at Dr. Laura’s,  Tempt My Tummy Tuesdays, Slightly Indulgent Tuesdays and Tasty Tuesdays , so please visit the links and support other amazing real food bloggers.  Please visit my Featured Blog Hop Recipe Page for other great Blog Hop recipes!