Canadian Bacon Egg Cups
Easy breakfast recipes are the best and it couldn’t get any easier than these cute little Canadian Bacon Egg Cups. They’re made in a muffin pan for simple individual servings ideal for breakfast, brunch and holiday mornings.
Ingredients to Make the Best Canadian Bacon Egg Cups Recipe
Mornings are usually harried for our family with everyone darting to get to their destination on time. That’s one of the reasons I started using my muffin pan to bake eggs in the oven. For this low-carb breakfast recipe, you’ll start by lining a muffin pan with 2 slices of Canadian bacon. Once that’s done, simply crack one whole egg into each one. A little salt and pepper and a sprinkle of cheese then it’s oven time for easy weekday breakfasts or add it to your easy dinner ideas. Ingredients you’ll need to make easy Canadian Bacon Egg Cups: (Scroll down for the full printable recipe card.)
- Whole Eggs – 6 large eggs.
- Bacon – You’ll two slices of Canadian bacon for each egg cup.
- Seasonings – Salt and black pepper to your taste.
- Cheese – Finely shredded Colby-Jack cheese.
How to Make the BEST Canadian Bacon Egg Cups Recipe
What is Canadian Bacon? Every time I publish a recipe using Canadian bacon for some reason people sense the need to school me on what Canadians call bacon. I find it rather amusing actually, as we all know this Canadian bacon is basically small rounds of ham and not peameal bacon which is commonly eaten by our Canadian neighbors. As far as I’m concerned, no matter what it’s called, it’s all delicious!
- Prepare Pan and Heat Oven -Preheat the oven to 350°F. Spray 6 muffin cups with nonstick cooking spray.
- Canadian Bacon – Fit 2 pieces of Canadian bacon into each muffin cup, overlapping on the bottom.
- Whole Eggs – Carefully crack one egg into each cup. Season each with salt and black pepper to your taste.
- Top with Cheese – Sprinkle each egg with freshly shredded cheese.
- Oven – Bake per the recipe or until set to your preference.
- Serve – Carefully lift from the muffin tin with a small spatula and serve immediately.
Tips for Making Bacon Egg Cups
- Kitchen Equipment You’ll Need: A standard 12-cup muffin pan and a cheese grater.
- Adjust the Baking Time to Your Taste: You can bake the yolks for Canadian bacon egg cups to your desired firmness. Adjust the 15-20 minutes range cooking time until the firmness of the yolk hits your sweet spot. My family doesn’t enjoy runny eggs so 18-20 minutes is just right for them. That’s the beauty of this simple dish, it’s low stress and you can personalize it to your preference.
- How to Serve Egg Cups: If you’re cutting back on carbs, enjoy these baked eggs as is or with a drizzle of my Easy Blender Hollandaise. Otherwise, stuff onto a hot buttermilk biscuit, angel biscuits or a toasted buttered English muffin and you won’t be tempted to hit the drive through on busy mornings.
Recipe Variations
- Cheese: You can top the eggs with any variety of cheese that you enjoy. Cheddar cheese, colby jack cheese, Parmesan cheese, pepper jack cheese for spice, fontina cheese or gruyere cheese, if you’re feeling fancy.
- Eggs: You can scramble the eggs and pour them into the muffin pan as well. You could use egg whites, too.
- Herbs: You could add herbs such as fresh parsley or fresh chives.
- Protein Options: You can line sides of pan with a piece of deli ham or turkey ham. You could also drop a cooked slice of breakfast sausage into the bottom of the pan for sausage egg cups. You could also use strips of regular bacon or prosciutto.
- Veggies: You can serve these breakfast egg cups with sauteed bell pepper, green onions, a slice of tomato or mushrooms.
Storage and Leftovers
- Leftovers: Store leftover Canadian Bacon Egg Muffins in an airtight container chilled in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the microwave in single servings.
- Freezer: You can freeze egg muffins for up to 2 months. Thaw in the fridge and reheat just before serving.
More Easy Breakfast Recipes to Make
If you have leftover ham from a special meal, you can certainly adapt this egg recipe by thinly slicing it and using it instead. Cooking is all about improvising and making the best of the ingredients that you have on hand. After all, it’s who you’re sharing the meal with that counts the most.
- You may also love my recipe for Open Faced Canadian Bacon Egg Rolls.
- These quick and easy Bacon Spinach Egg Muffins.
- Easy Bacon Egg Muffins are a fabulous make ahead meal prep option.
- For a special brunch these Loaded Bacon and Egg Hash Brown Muffins always hit the spot.
- Open Faced Canadian Bacon Egg Rolls are made with frozen yeast rolls.
- My Baked French Eggs are a fan favorite!
- Egg-in-a-Hole is always a winner.
- Bacon Dill Egg Salad can be served as a sandwich, with crackers for snacking or stuffed into croissants.
- Basic French Omelet from Incredible Egg.
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Helpful Kitchen Items:
Canadian Bacon Egg Cups
Ingredients
- 6 large eggs
- 12 slices Canadian bacon
- salt and black pepper to taste
- 1/2 cup finely shredded Colby-Jack cheese
Instructions
- Preheat the oven to 350°F. Spray 6 muffin cups with nonstick cooking spray.
- Fit 2 pieces of Canadian bacon into each muffin cup, overlapping on the bottom.
- Carefully crack one whole egg into each cup. Season the eggs with salt and black pepper to your taste.
- Sprinkle each egg with freshly shredded cheese.
- Bake for 15-20 minutes or until set to your preference.
- Carefully lift from the muffin tin with a small spatula Serve immediately.
Notes
- Cheese: You can top the eggs with any variety of cheese that you enjoy. Cheddar cheese, colby jack cheese, Parmesan cheese, pepper jack cheese for spice, fontina cheese or gruyere cheese, if you’re feeling fancy.
- Eggs: You can scramble the eggs and pour them into the muffin pan as well. You could use egg whites, too.
- Herbs: You could add herbs such as fresh parsley or fresh chives.
- Protein Options: You can line sides of pan with a piece of deli ham or turkey ham. You could also drop a cooked slice of breakfast sausage into the bottom of the pan for sausage egg cups. You could also use strips of regular bacon or prosciutto.
- Veggies: You can serve these breakfast egg cups with sauteed bell pepper, green onions, a slice of tomato or mushrooms.
I used a silicone muffin pan with 2 slices of Canadian bacon and the meat wouldn’t stay down and make a “cup” for the egg. I tried using 1 piece of Canadian bacon and that worked somewhat but I couldn’t get them to form a cup for the egg in the pan. I’m not sure if the ham was too thick or the muffin pan was too shallow.
I use a metal muffin pan for this recipe and perhaps the very nature of metal, it grabs onto the meat more than silicone. I’ve never experienced the issue you’re mentioning in a metal cupcake pan.