Cooking Bacon and Eggs Together – Tips for the Perfect Pan

In the oven, bacon browns and crisps evenly without having to flip slices on the stove. Eggs can be cooked at the same time for perfect sunny-side-up eggs with runny yolks and tender whites. The oven’s encompassing heat helps egg whites set on top before the yolks start to stiffen. Let the eggs sit at room temperature before you crack them into a hot pan. This will help them cook quickly and evenly.

As a busy mom who loves making a hearty breakfast for my family, I’m always looking for ways to cook multiple items together in one pan to save time and dishes. One of my go-to combo meals is crispy bacon and fluffy scrambled eggs cooked together. While it may seem tricky to nail both at once, there are some simple tricks to cooking bacon and eggs in the same pan perfectly

Why Cook Bacon and Eggs in One Pan?

There are a few advantages to cooking bacon and eggs together:

  • Saves dishes – By sharing one pan, there’s only one item to wash later. A win for quick clean up!

  • Uses bacon grease – The rendered bacon fat adds great flavor to the eggs. No need for extra cooking oil.

  • Convenient – Everything cooks at the same time, so breakfast is ready in one go.

  • Time saver – Cooking together is faster than bacon and eggs separately.

With the right technique, you can get restaurant-quality bacon and eggs all made in just one pan.

Choosing the Right Pan for Bacon and Eggs

The first key is choosing a pan that will evenly cook both the bacon and the eggs. I recommend using:

  • A medium or large non-stick skillet. The non-stick surface prevents eggs from sticking and makes cleanup easy.

  • A pan with sloped sides. High sides prevent grease splattering but make it hard to flip eggs. Sloped sides give the best of both worlds.

  • Heavy-bottomed skillets conduct heat evenly for consistent cooking.

  • Cast iron works well, but takes more seasoning and care to prevent sticking.

With the right pan, you’ll be set up for success cooking bacon and eggs together.

Step-by-Step Process for Cooking

Here is my tried and true process for perfectly cooked bacon and fluffy eggs in one pan:

1. Cook the Bacon

  • Lay uncrowded bacon strips in a cold pan. Too many strips steam instead of fry.

  • Cook over medium heat to render the fat slowly without burning.

  • Flip occasionally until golden brown and slightly crisp.

  • Transfer cooked bacon to a plate lined with paper towels.

2. Cook the Eggs

  • Leave just a tablespoon of bacon grease in the pan.

  • Beat eggs with a splash of milk or cream for extra fluff. Add salt and pepper.

  • Pour eggs into the hot pan and let set for 10-15 seconds.

  • As they start to set on bottom, gently push cooked portions toward center with a spatula. Tilt pan to allow uncooked egg to reach pan edges.

  • Continue until eggs are just set but still creamy and moist. Don’t overcook!

3. Serve and Enjoy!

  • Crumble crispy bacon over eggs.

  • Sprinkle on extras like cheese, herbs, etc.

  • Enjoy your perfect protein-packed breakfast straight from the one pan!

With this easy sequence, your bacon and eggs turn out perfectly cooked every time.

Top Tips for Bacon and Egg Pan Success

Beyond the basic method, here are some of my top tips for getting the best results:

  • Pat bacon dry before cooking to prevent popping grease splatters.

  • Use thick-cut bacon for even cooking. Thin slices burn quickly.

  • Preheat pan before adding bacon to render fat faster.

  • Cook eggs on medium-low heat to prevent browning or toughening.

  • Remove pan from heat just before eggs are completely set to finish cooking gently.

  • Add a splash of milk or water to pan and scrape up browned bacon bits after cooking. Makes a tasty sauce for the eggs!

Common Bacon and Egg Cooking Questions

Here are answers to some of the most frequently asked questions about cooking bacon and eggs together:

Should eggs or bacon go in the pan first? It’s best to cook the bacon first to render the fat for the eggs. Adding eggs first makes them greasy.

How do you prevent bacon grease splatters? Use a splatter screen, pat bacon very dry, and don’t overload the pan. Slow rendering also helps.

Why are my eggs sticking? Let the pan reheat after bacon is removed to evaporate moisture. Use a non-stick pan and add eggs to hot, not cold grease.

How do I keep bacon from burning? Turn heat down to medium-low after the initial sizzle. Cook slower over gentle heat.

Should I drain off bacon grease before eggs? Leave just 1-2 Tbsp grease in the pan for flavor. Excess will make eggs greasy.

Get Creative with Add-Ins!

Once you’ve mastered the basics, get creative with mix-ins and additions to your bacon and eggs! Some fun ideas:

  • Cheese – cheddar, goat, parmesan, etc.

  • Fresh herbs – chives, parsley, dill, etc.

  • Sautéed vegetables – onions, peppers, mushrooms, etc.

  • Leftover roasted potatoes or other veggies

  • Salsa or hot sauce for a kick

  • Diced ham or sausage

Don’t be afraid to experiment with flavors! Use whatever you have on hand to make each bacon and egg skillet unique.

Satisfying One-Pan Meals Made Easy

Cooking bacon and eggs together in one pan makes for a super fast, easy, and satisfying breakfast. With the right pan selection, sequence of steps, and cooking tips, you can get perfectly cooked results every single time. I love that it saves time on both cooking and cleaning up. This protein-rich combo keeps my family fueled up and happy all morning long! Try it yourself next time you make breakfast.

can you cook bacon and eggs in the same pan

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

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

I bake eggs and bread in the oven on a cookie sheet. Cut the bread into slices and butter both sides. In the middle of each slice, press a spoon to make a well. 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.

I just read that putting bacon on a cookie sheet (with a rack) and putting the cookie sheet into a COLD oven is the BEST way to cook bacon in the oven. When the oven gets to 400 degrees, the fat renders more slowly, and the bacon doesn’t curl all over the place. I have tried it and it does work.

Roasting the bacon more slowly and starting it in a cold oven gives a lovely result. Cold oven. Cold roasting pan. Put it in and put the oven at 325 F. Check after 25 minutes. Not sure why youd want to do eggs in the oven in the bacon fat. If the fat is whats wanted, put it in a frying pan.

Put the sheet pan of bacon in a COLD oven then turn the oven on. (I set it to 400. ) The bacon stays flat, gets super crisp and no need to flip. As an extra added bonus, grab your pour over coffee cone and a filter. Once the pan has cooled a bit, strain the bacon fat through the coffee filter. Throw a spoonful in ANY vegetable and thank me later.

The bacon was very crispy, the egg whites were like custard, and the yolks were runny. I even had time to make coffee and toast while the bacon and eggs were cooking! Just be careful of the bacon grease when you take the pan out to add the eggs. Egg edges were a bit crispy, but not hard. I used aluminum foil in the pan with cooking spray, easy cleanup. Cracked eggs into custard cups to pour in, avoid broken yolks.

I think the whole point is to eliminate the need for a frying pan so that making bacon and eggs for a lot of people is kept simple.

I’ve been doing this for years, but I think the lower and slower method works better. Cook at 400 degrees. After 8 to 10 minutes, flip the bacon over. After 15 minutes, move it around and add the eggs. Cook for another five minutes, and the eggs are done and the bacon is crispy. Don’t forget aluminum foil for easy cleanup.

Why does everyone always have to use parchment or aluminum foil for “easier cleanup”. Dont we want to conserve resources? A little scrubbing isnt going to hurt you.

It would be much easier to do it the old-fashioned way, in a frying pan, where you wouldn’t have to worry about overcooking anything.

Made this Christmas morning while the kids were “starving” post presents. I cooked 1. 5 lbs bacon, 2 sheet pans, and 6 eggs. We always bake our bacon. Adding the eggs right to the pan is a genius move. When I added the eggs, the bacon was still a little pink after 17 minutes. The eggs took about 5 minutes to cook. The yolks were still running and the whites perfectly set. Next time I’m going to use parchment paper since the foil ripped as I was separating the eggs.

Made this for Xmas brunch for my my husband and me. 4 slices bacon cooked in preheated oven at 425 for 11 minutes. Took out of oven, turned bacon over, put in 4 eggs and back in oven. I left oven on and cooked for about 3 more minutes. While the eggs were great, I would cook the bacon for only 9 minutes next time because it was too crispy (but still tasty). Only one pan to clean up.

Oh, for goodness sakes with the paper towel and parchment myth. Its from a pig. Just put the bacon on the pan then put it on a plate. If you want me to avoid washing the sheet pan, you’ll have me dig an alumina mine and smelt ore for foil, or cut down a rainforest to make parchment paper. All the while driving a car with a Greenpeace sticker on the bumper.

This is pretty brilliant, cant believe it isnt a more common way to prepare breakfast for a crowd. Genius!.

Has anyone tried placing sliced potatoes under bacon slices?

I make cold oven bacon (put bacon on pan in cold oven–set oven for 425 for 18-20 min). THinking this would still work – just add eggs at the end.

first time, so not perfect but will try again

Use Costco Kirkland (or good quality aluminum foil) Foil to line your Half-Sheet pan. Cooking all, bacon, eggs on this and afterwards the cooled foil goes easily in the trash bin. Tah-Dah!.

The first time I tried this, 450 degrees burned the bacon, so I did what other readers said and started the bacon in a cold oven at 400 degrees. It takes about 20+ minutes for the bacon to reach my familys preferred crispiness. Then crack in the eggs 5 minutes before the bacon is done. Other readers werent exaggerating about how great the eggs turn out – custardy and perfectly cooked. Using parchment paper made for easy clean up with no spatter in the oven from the bacon fat. This is our new favorite weekend supper.

Officially my new favorite Saturday morning breakfast

oven temperatures vary widely, so you need to know whether your oven runs hot or cool. I set the oven for 450 but after 15 miniutes bacon was not done, eggs were not set. Cooked until eggs were done, but bacon was still not crispy. This won’t save you any time because you’ll have to heat up the oven and keep a close eye on the eggs, which is hard to do in an oven. 4 servings is not enough for a crowd, so dont see the value of recipe.

The magic of this recipe is the gorgeous texture of the eggs. The white is soft but set, and the yolk is runny like an egg on the sunny side up. The top of the yolk is slightly cooked, though, so it won’t break until you want it to. It’s not too hard to clean up either, but this isn’t a “set it and forget it” recipe, and eggs cooked on the stove are easier. That said, the benefit of the perfectly-done eggs is absolutely worth the extra time/attention.

David Bell2 years ago I call this 425 Bacon. I put it in a cold oven. Set for 425 degrees and turn on the oven. When the temperature is reached, the bacon is done (sometimes it needs one more minute). The slow rise in temperature lets more fat escape from the bacon, making it healthier. LOL.

Without beacon available I tried this with olive oil. Really nice egg texture.

This is a lifesaver when you need to make breakfast quickly for a lot of kids or guests, any day of the week.

If you follow the tip, add a swath of Miracle Whip® or mayo for a great breakfast sandwich.

I found that after making the bacon I could use the grease to make sliced potatoes and onions. At 350 the potatoes brown or even crisp. Then use the same remaining grease to make the sunny side up eggs.

You are the only one who can see private notes. They look great, but I use non-stick aluminum foil for this and many other sheet pan cooking tasks in my oven.

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BACON AND EGGS | Cast Iron Skillet | A Few Tips

Can Bacon and eggs be cooked together?

Bacon and eggs cooked together in the same pan is a match made in breakfast heaven. Whether you like your eggs scrambled, sunny-side up, or over easy, here is how to cook them side-by-side and still get golden brown and crispy bacon and soft or runny yolk. Generally, when cooking bacon and eggs in the same pan, the timing matters the most.

Does the way eggs are cooked make a difference for someone with an egg allergy?

Egg allergy most often appears in a child when an egg is first eaten. It often goes away by 7 years of age. Some people are allergic to eggs all of their lives. There are 2 types of protein in egg that a person can be allergic to: The most common allergic protein is destroyed when egg is cooked well. A person allergic to this protein can often eat food that has well-cooked egg in it. Cooking does not destroy the other allergic protein in egg. A person allergic to this protein needs to avoid eating eggs and products that have egg in them even if well cooked.

Can you cook eggs in bacon fat?

Cooking eggs in bacon fat is easy and takes just a little practice to perfect. All you really need for a great bacon and eggs breakfast is a good nonstick skillet and a good toaster. If you want to make your own bread for toast, a bread machine like mine will make that easy as can be. Extra-large eggs, because you want a generous yolk.

How do you cook bacon & eggs in a sheet pan?

Bacon and eggs are cooked in a large batch on a single sheet pan. Great for breakfast or brunch! Preheat oven to 400°F. Lightly grease a sheet pan with cooking oil spray. To make clean-up easier, you can also line the sheet pan with foil and grease the surface of the foil. (This will make cleaning the sheet pan much easier later).

How many bacon & eggs can you cook in one oven?

You can easily cook three sheet pans in one oven. Four sheet pans of bacon and eggs will feed 16 people, with a little leftover. Five sheet pans of bacon & eggs will feed 20 people, giving some guests seconds. Six sheet pans of bacon and eggs will feed 24 people. You will need two ovens of 6 sheet pans to feed 24 people bacon and eggs.

Can you use bacon grease to cook eggs?

The deliciously smoky and salty bacon grease will flavor your eggs and act as cooking oil or butter that traditionally would prevent the eggs from sticking to the pan. Add some black pepper to your eggs if you like but go easy with the salt as bacon grease is probably salty enough to flavor the eggs.

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