Canadian Bacon Egg Cups – Easy breakfast recipes are the best. Mornings are usually harried for most everyone darting to get to their destination on time. That’s one of the reasons I started baking eggs in the oven. One of my all-time most popular recipes are my Baked French Eggs and this one is sure to become a fast favorite, too. For these baked eggs, start by lining a muffin tin with 2 slices of Canadian bacon. Then carefully drop an egg into each muffin cup and top with a sprinkle of salt and pepper. Finish them off with your favorite cheese, and it’s oven time it’s as simple as that.
You can bake these Canadian bacon egg cups to your desired firmness so adjust the 15-20 minutes range cooking time to your preference. 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. If you’re cutting back on carbs, enjoy these baked eggs as is with a drizzle of my Easy Blender Hollandaise if you like. Otherwise, stuff onto a hot buttermilk biscuit, an angel biscuit or a toasted buttered English muffin and you won’t be tempted to hit the drive through.
We all know Canadian bacon is really ham right? So, if you have leftover ham from a special meal, thinly slice it and use 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.
Canadian Bacon Egg Cups
Ingredients
- 6 large eggs
- 12 slices Canadian bacon
- salt and black pepper
- 1/2 cup finely shredded Colby-Jack cheese
Instructions
- Preheat the oven tp 350°F. Spray 6 muffin cups with cooking spray.
- Fit 2 pieces of Canadian bacon into each muffin cup, overlapping on the bottom.
- Carefully crack one egg into each cup. Season with salt and black pepper to your taste.
- Sprinkle each egg with freshly shredded cheese.
- Bake for 15-20 minutes. Serve immediately.
Dona McCorquodale says
Love this super simple recipe! Thanks Melissa!
Melissa says
Aww my pleasure Dona thanks for stopping by!
Darlene Hopkins says
can this be frozen
Melissa says
I have never frozen these but my guess is they could be. If you try it, let me know.
Autumn Boulton says
It says serve immediate. I am wondering if I could take them camping Wrap in foil & place in plastic bag & then just reheat over the fire?
Melissa says
They reheat, sure.
Joffler says
Bought Jones Canadian Bacon without knowing what I’d do with them. I decided I’d make these this morning, making hal of them exactly as the recipe calls for. I scrambled 3 of them individually.The flavor was awesome so I want to make them again, but I found the Canadian bacon dried a little and didn’t look shiny/juicy as in your photos. What did I do wrong?
Melissa says
You may not have done anything wrong, it sounds as if the Canadian Bacon dried out a bit. If you prefer, you could brush with a small amount of melted butter to add moisture.
Jason Loxton says
Love the recipe but my only qualm is that what is used and called Canadian bacon is truly not what Canadians call Canadian bacon.
Peamale bacon is what we call Canadian bacon.
Gave this 4 stars only because of the improper bacon use.
Melissa says
Surely you know, I didn’t personally name that product. Please direct your concerns to the manufacturers who sell it by that name.
Megan says
These are so great! It’s like an Egg McMuffin but a better keto version. Thank you Melissa!
Melissa says
I love that description, thanks so much!
Felicia C says
I recently bought some Canadian Bacon that was on sale and stumbled upon this recipe. Followed everything exactly and I’m in love with how fast and tasty this recipe was. I paired with some low carb bread and it was a perfect match! Thank you so much for the recipe.
Melissa says
Awesome, thanks so much we love these, too!