Heart Attack Eggs

Heart Attack Eggs


"This is a great breakfast, especially on the weekend. You fry bacon on a skillet, then after the bacon is crispy, fry eggs in the bacon grease. Garnish your plate with toast or fruit."

Ingredients 32 m {{adjustedServings}} servings 328 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 250 mg
  • 83%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

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  1. Fry the bacon in a large skillet over medium heat until crisp. Remove from the pan, and set on paper towels to drain. Crack the eggs into the pan with the bacon grease so that they are about 1 inch apart. Season with salt and pepper. When the eggs look firm, flip them over, and cook on the other side to your desired doneness. Transfer to a plate and serve with bacon.
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Reviews 78

  1. 79 Ratings

Sarah Jo

This is how I grew up, learning to make scrambled eggs from Grandma. She always kept a container of bacon grease in her fridge that she used for various dishes, in particular scrambled eggs. She also made hers in her cast iron skillet, which I also do as well. I don't make this all the time but when I'm looking for comfort food or a bite of a memory, this is one of my go-to foods. I serve it with sausage or bacon, home fries and buttered toast. My kids and husband love this recipe just as much as I do.


Well, you only live once...that being said I decided since I was frying bacon anyway I'd give this a try. I only used a bit of bacon grease to fry the eggs as I didn't want them necessarily "floating" in grease. Overall they were very good. Not, something I'd do on a regular basis because I'm not looking to have a "heart attack" or cause my husband to have one either. And while I was on a bacon grease kick I decided to go ahead and pair this with "Dad's Kentucky Home Fries" from this site. I think the only healthy on our plates was the whole grain toast!


Growing up, whenever we had bacon and eggs, the eggs were fried in the bacon grease. No butter, no margarine, no oil. Bacon grease. In fact, my parents always kept a container of leftover grease in the fridge (cool the grease a little in the pan and pour it into a lidded heat-resistant container) and my siblings and I keep containers of it in our fridges. Bacon grease adds awesome flavour to so many fried things, from mushrooms to pancakes. :) Yeah, it's not so great for you, but sometimes you just gotta go for taste! Thanks for the post, Kirbert70!