This Creamy Herbed Bacon and Egg Skillet is a delicious way to level up bacon and eggs. Eggs baked in heavy cream sour cream, garlic, onion, bacon and loads of fresh herbs. It's a one pot meal that's easy to throw together and so satisfying crazy flavorful.
How to Make Creamy Herbed Bacon and Egg Skillet
STEP 1: Preheat oven to 425°F
STEP 2: In a large ovenproof skillet, combine the heavy cream, sour cream, parsley, chives, dill, garlic, onion, salt and pepper. Whisk until all ingredients are well combined. Bring to a slow boil over medium-low heat.
STEP 3: Crack the eggs into the skillet. Transfer the skillet to the oven. Bake the eggs until the whites are set and the yolks have reached desired level of doneness.
STEP 4: Remove from the oven and top with chopped bacon, feta, parmesan and any remaining herbs.
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Creamy Herbed Bacon and Egg Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Creamy Herbed Bacon and Egg Skillet is a delicious way to level up bacon and eggs. Eggs baked in heavy cream sour cream, garlic, onion, bacon and loads of fresh herbs. It's a one pot meal that's easy to throw together and so satisfying crazy flavorful.
Ingredients
- ½ cup heavy cream
- ¼ cup sour cream
- 2 chopped Italian flat leaf parsley
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 2 cloves garlic, minced
- 1 tablespoon dried minced onions
- 1 teaspoon sea salt, more to taste
- cracked black pepper, to taste
- 8 large eggs
- 6 slices bacon, cooked crisp and crumbled
- ¼ cup feta cheese, crumbled
- ¼ cup freshly grated parmesan cheese.
Instructions
- Preheat oven to 425°F
- In a large ovenproof skillet, combine the heavy cream, sour cream, parsley, chives, dill, garlic, onion, salt and pepper. Whisk until all ingredients are well combined. Bring to a slow boil over medium-low heat.
- Crack the eggs into the skillet. Transfer the skillet to the oven. Bake the eggs until the whites are set and the yolks have reached desired level of doneness.
- Remove from the oven and top with chopped bacon, feta, parmesan and any remaining herbs.
Notes
3.75g net carbs per serving
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: ¼ of the skillet
- Calories: 362
- Fat: 31g
- Carbohydrates: 3.75g
- Protein: 18g
Norma says
This is a very easy and delicious breakfast dish! Made everything in the skillet on the stovetop, not oven, and covered while cooking so it was easy to get the eggs done just as we like them. Didn't need the cheese as it was so good as is. Reminds me of a "sour cream egg" dish I used to make years ago, but have not been able to duplicate--the cream was what I was missing. The garlic, chives (I used scallions) and dill were perfect. So glad your video of this dish caught my eye as I had not seen it before.
Lisa says
This was super easy and delicious! Next time I'll cut down on the salt a little it was a bit salty for me with the cheese. But ate it up...yum!
Jennifer says
Our family loves this recipe, it is so yummy!
Angie says
Oh my goodness....this was so delicious and couldn't be easier to make.
Andrea Hicks says
This is such a great recipe! I've used whatever herbs I had on hand, and my favorite cheese to use is goat cheese crumbles with sundried tomatoes and basil from Aldi.
Have you tried making it in individual ramekins? It's just two of us most of the time, looking for ways to make it easily reheatable.
Kathleen says
What a delicious recipe! Thank you for sharing it. We eat eggs almost every day for breakfast in my house and it's nice to see a new idea for them. I used chives, parsley, oregano and thyme -- that's what's growing in my garden. I have to cook my husband's eggs longer than mine -- he likes the yolks to be set. Put his in for 3 minutes, then added mine for another 3 or 4 minutes. Perfect.