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 have fresh sliced Canadian bacon should I fry first or will it cook enough in the oven?
The Canadian bacon used in this recipe is fully cooked. If by fresh you mean it’s not cooked, it would depend on the thickness, if it would cook enough while baking. You can make bacon egg cups using raw bacon, so it should work if it’s similar thickness.
Made today for one of my goldens. Out of this world! Did for 15 minutes and had the best runny yolk. We both wanted to sop our plates with our bread.
That’s great to hear, thank you!
Anxious to try this Melissa. Thank you so much for sharing. Do you know how long I should cook in the air fryer?
I haven’t tested this in an air fryer. My best guess is same temperature but check halfway through the cooking time, generally things take less time in an air fryer.
This was delicious! I baked mine about 23 minutes for a harder yolk.
So easy and absolutely delicious! I actually made it for dinner. Now I am thinking of making it for Christmas with the family. Thank you!
Excellent. First time trying these
I’m so happy you enjoyed them thank you!
I have fixed this four times in the last week. It is delicious. I topped it with shredded mozzarella and cheddar cheese; didn’t have pepper jack. Definitely recommend this recipe.
Thank you!
Does not show you what to heat the oven too glade I came to the comment
Step #1 in the recipe: Preheat the oven to 350°F. Spray 6 muffin cups with cooking spray.
Do.i preheat at 350?
Yes, per the recipe directions.
I made this recipe using large eggs, per the instructions, but large eggs were really a little too big to put into the muffin cups along with two slice of Canadian bacon per cup. More than half of them definitely overflowed the muffin cup a little bit. Maybe my large eggs happened to be a bit on the larger side? The recipe still turned out great but I wonder, have you had this problem before and have you tried making it with medium eggs or scrambled eggs?
I’ve made these eggs dozens of times and never had them overflow once. Perhaps the muffin tin was a bit shallow? I have several muffin pans and two that are standard size but not depth. As far as the eggs, only you can answer that question. Large eggs should work fine.
I live alone, so a ramekin works for me, as does an air fryer
You’re so right this can be easily adapted based on amount of servings needed. Thanks!
So good. Thank you!
Thanks so much!
Usually whenever I find a recipe online it is harder to make than I thought it would be and I don’t always have all the ingredients, but this recipe was so easy and so good. I was worried they would not turn out but they did and I served it to my brother and his friend. The only thing I had trouble with was knowing when the egg was cooked. Do you have any advice on that?
Everyone likes their eggs cooked differently so, if you’re going for runny yolks, cut back on the bake time. It may take trial and error until you find your sweet spot.
Hi Melissa
Canadian Bacon is also known in Canada as Pemeal bacon. When not cooked it is coated in corn meal. This bacon is great baked in oven 350Deg for 30 mins coated in applesauce. The amount of time depends on the size of the bacon. I do mine like this all the time and the meat is tender and juicy and easy to cut with my electric knife for thin slices. Joyce from Canada
Hi Joyce, this isn’t at all like your pemeal bacon but, small rounds of ham. In the US this is sold under the name Canadian bacon by manufacturers, hence the reference. Thanks so much for visiting.
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.
Awesome, thanks so much we love these, too!
These are so great! It’s like an Egg McMuffin but a better keto version. Thank you Melissa!
I love that description, thanks so much!
Surely you know, I didn’t personally name that product. Please direct your concerns to the manufacturers who sell it by that name.
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?
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.
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?
They reheat, sure.
These were awesome! I only used 1 slice of Canadian Bacon, and added a few leaves of baby spinach between the egg and cheese. A great idea for brunch, as they all are ready at the same time.
Thanks for the idea!
can this be frozen
I have never frozen these but my guess is they could be. If you try it, let me know.
Love this super simple recipe! Thanks Melissa!
Aww my pleasure Dona thanks for stopping by!