Preheat your oven to 400 degrees F. Lightly grease the bottoms of four nonstick muffin tin cups.
Partially cook the bacon: Place two paper towels on a microwave-safe plate. Place four slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave for 2 minutes. This renders some of the fat and will help the bacon crisp up faster when baking.
Wrap a bacon strip around the sides of four muffin tin cups. Break an egg into each cup.
Bake until the whites are set, 10-12 minutes. Remove the pan from the oven, and carefully run a sharp knife around the edges of each cup to help loosen. Use a soup spoon to carefully lift each cup up from the ramekin, inserting the spoon beneath the cups.
Season the eggs with salt, pepper, red pepper flakes and dried parsley. Serve immediately.