Eggland's Best: Egg & Bacon Paella

Eggland's Best: Egg & Bacon Paella

Mornings just got a lot more delicious! Try this breakfast paella, topped with bacon and Eggland’s Best Eggs for a meal that has lots of vitamins E, D and B12!

Prep Time:
20 Minutes

Cook Time:
30 Minutes

4 Servings


4 Eggland’s Best large eggs
4 cups hot chicken stock (heated in the microwave or top of the stove)
1/2 teaspoon saffron threads, crumbled between your fingers
1/4 teaspoon kosher salt
4 slices (about 4 ounces) thick-cut bacon, cut into 1/2-inch pieces
3 tablespoons olive oil
1/2 large onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, finely chopped
1 teaspoon smoked paprika
2 tablespoons olive oil
2 cups short-grain rice (Spanish Bomba, Paella rice, or Italian Arborio)
1 can (14-ounces) fire-roasted diced tomatoes with juice
1/4 cup chopped parsley (for garnish)

Step 1
Steep the saffron - Set aside 1/2 cup of the stock to use as needed in step 5. In a large measuring cup, stir the saffron and salt into the remaining 3 1/2 cups of hot chicken stock. Steep for 15 minutes or longer. Taste and add more salt, if you like.

Step 2
Cook the bacon
 - In a 12-inch cast-iron skillet over medium heat, spread the bacon slices. Cook for 4 to 5 minutes, turning occasionally, until browned and crisp. Set aside on a paper towel-lined plate.

Step 3
Cook the sofrito base 
- Pour off all but a thin layer of fat from the pan and return it to medium heat. Add the onion and red pepper and cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic and smoked paprika, and cook for another 1 minute.

Step 4
Cook the rice
 - Add the olive oil and rice to the skillet, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted. Stir in the saffron-infused stock and tomatoes with their juice. Taste for seasoning and add more salt, if you like.

Step 5
Spread the rice evenly over the bottom of the pan. Adjust the heat to low and cook uncovered without stirring for 12 minutes, or until the rice absorbs about 3/4ths of the stock.

Step 6
Cook the eggs
 - With the bowl of a ladle, make 4 depressions in the rice to accommodate the eggs. Break each egg into a cup and then carefully slide it into the hole.

Step 7
Cover the pan with a lid or foil. Continue to cook for 5 to 7 minutes, or until the rice is tender but still a little firm and the eggs are cooked. If the rice looks dry at any point, spoon reserved hot stock, 1/4 cup at a time, over the rice, but do not stir.

Step 8
Serve the paella
 - Sprinkle the paella with the cooked bacon and parsley and bring the whole pan to the table for a dramatic serving.

egglands best eggs and bacon paella nutrition facts

For this and more Eggland's Best recipes click here.

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