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Coddled Eggs with Bacon and Cheddar

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Coddled Eggs are an easy breakfast.This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the recipes. All opinions are mine alone. It’s that time of year again when we celebrate #BrunchWeek. This is my second year participating with so many wonderful bloggers and sponsors. For my first recipe of the week, yes a whole week of fabulous recipes, I made coddled eggs with bacon and Cheddar. This dish has become a favorite in my house. I make it for special occasions, like Mother’s Day, but also when we have company because it’s a really impressive dish. Although Cabot Cheese is one of our fabulous sponsors it’s the only cheese I use in this dish because it melts so beautifully. Plus I never use pre-shredded cheese. It’s got an anti-caking agent that prevents it from melting well.
While I used the Cabot Vermont Sharp for this post because I like the classic sharp taste but you can certainly use your favorite Cabot cheese. Try the pepper jack or hot habanero for a bit of a kick.
For another option, substitute cooked sausage crumbles for the bacon. What’s really appealing about his dish is you could customize it for each of your guests. Sausage crumbles for some bacon for others. Offer a variety of cheeses too. Coddled eggs are eggs that are partially cooked, mostly cooked, or hardly cooked. We like our eggs a bit more done so I cook them just a tad bit longer. This recipe makes 2 servings but it’s easily adjusted for more folks. If you don’t have the mini cocottes like in the photo you can use oven-proof ramekins. I like to serve with a slice or two of extra bacon and either English muffins or toast.
Coddled Eggs with Bacon and Cheddar

Coddled Eggs with Bacon and Cheddar

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Coddled eggs with bacon and cheddar are a great Sunday morning breakfast.

Ingredients

  • 4 eggs
  • 4 strips bacon, cooked and crumbled
  • 2 tablespoons grated Cabot Vermont Sharp Cheddar cheese
  • Salt and Pepper, to taste
  • Softened butter for ramekins
  • Toast or English Muffin for serving

Instructions

  1. Preheat oven to 325 degrees F. Using a pastry brush, butter 2 ramekins or mini cocotte dishes.
  2. Crumble half of the bacon in each dish. Crack 2 eggs into each dish. Season with salt and pepper. Top each with 1 tablespoon grated cheese. Cover with lid or aluminum foil.
  3. Bake at 325 for 15 to 20 minutes until white is set.
  4. Remove from oven and serve with toast or English muffin.

Notes

Use crumbled sausage in place of or in addition to the bacon.

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This is the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Egg Dishes:
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
Strawberry Lemonade Muffins from An Edible Mosaic
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife

shelby

Friday 11th of August 2017

How easy and I would happily use the habanero cheese!! :)

Lane & Holly @ With Two Spoons

Wednesday 9th of August 2017

This looks like my favorite breakfast! Add a little Sriracha and I would be in heaven!

Christie

Sunday 14th of May 2017

I've always wanted to try coddled eggs, but don't have those little dishes. After seeing your dish, I want to try them even more!

Emily

Tuesday 9th of May 2017

I love the ease of baking eggs, I can't wait to try these!

Biscuits and Gravy Bubble Up #BrunchWeek - A Kitchen Hoor's Adventures

Tuesday 9th of May 2017

[…] The Chef Next Door Breakfast Burritos from Books n’ Cooks Chilaquiles from The Redhead Baker Coddled Eggs with Bacon and Cheddar from Family Around the Table Eggs Benedict Breakfast Tacos from The Spiffy Cookie Parmesan Polenta […]

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