Photo of No-hassle eggs and bacon by WW

No-hassle eggs and bacon

Points® value
Total Time
30 min
12 min
18 min
This recipe by Bruce Weinstein and Mark Scarbrough was originally published in The Kitchen Shortcut Bible, and edited for WW magazine with permission.


Uncooked reduced fat center cut bacon

8 slice(s)

Green bell pepper

1 large, (preferably a tall one rather than a squat one)

Red bell pepper

1 large, (preferably a tall one rather than a squat one)

Raw egg

8 large

White wine vinegar

2 tsp(s)

Table salt

1 pinch(es), or to taste (optional)

Black pepper

1 pinch(es), or to taste (optional)


  1. Adjust racks to divide oven in half and preheat oven to 400°F. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 10-12 minutes.
  2. Meanwhile, slice off stem end and bottom of each bell pepper; cut out core and membranes inside each pepper. Evenly slice cored peppers into ½-inch rings.
  3. Use kitchen tongs to transfer cooked bacon to a serving platter. Set 4 green pepper rings and 4 red pepper rings (reserve extra rings to use in salads or sandwiches) in bacon fat on hot baking sheet (if pan has cooled, put back in the oven for 1-2 minutes before setting peppers on it). Crack an egg into each ring. Bake until eggs are cooked to your liking, about 4 minutes for runny yolks, and up to 6 minutes for harder set ones.
  4. Remove baking sheet from oven, sprinkle about ¼ tsp vinegar over each egg and season with salt and pepper (if using). Transfer eggs in their rings to plates with a metal spatula. Serve with bacon.
  5. Serving size: 2 eggs, 2 strips bacon


Choose bell peppers that are tall rather than squat. There’s no need to turn the bacon while it’s baking. Both sides will crisp in the bacon fat.