These baked egg-and-cheddar rings work because the cheese goes into the donut pan first: as it melts, it crisps into a lacy base that holds the whisked egg in shape. Season the eggs with only a pinch of salt, since the bacon and cheddar carry plenty. Fresh onion pressed into the surface softens in the oven and loses its raw bite. Bake at 180°C (350°F) for 20 minutes; they are done when they have puffed up and the tops turn deep golden. No donut pan? A muffin tin gives you round egg bites instead, and both versions keep in the fridge for a few days, ready for busy mornings.
Instructions
- 1
Sprinkle shredded cheddar into each section of a donut-shaped pan — mix yellow and white cheddar for variety.
- 2
Crack two eggs into a bowl, add a pinch of salt, whisk until smooth. Pour egg mixture over the cheese in each ring.
- 3
Press fresh onion rings gently into the egg. Sprinkle chopped crispy bacon on top.
- 4
Bake at 180°C / 350°F for 20 minutes until they rise and turn golden brown.
20:00
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Frequently Asked Questions
What if I don’t have a donut pan?
A muffin tin works fine — you’ll get cheesy egg bites instead of rings. Silicone moulds release the easiest; with metal pans, grease well so the melted cheese doesn’t stick to the edges.
Can I make these ahead for the week?
Yes. Bake, cool and refrigerate for up to 3 days. Reheat in the oven or air fryer at 180°C for a few minutes so the edges re-crisp — the microwave works but softens them.
What can I swap or add?
They are flexible: swap bacon for ham, sausage or sautéed mushrooms, stir in chopped chives or peppers, or use any melting cheese. Keep the egg-to-cheese ratio so the rings still set.
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