If I can meal-prep breakfasts for the week that are low carb, high protein and simple to grab on the way out the door, you know I will. These bacon and egg cups tick all the boxes! They’ve got the classic staples of your favorite cooked breakfast with egg and Canadian bacon but in a much more convenient, weekday-friendly format, and topped with the perfect sprinkling of cheese!

😍 Why You’ll Love My Canadian Bacon and Egg Cups

These cups are great for adults and kids alike and are awesome for breakfast/brunch hosting when you don’t want to be stuck in the kitchen all morning long! They’re low-carb, high-protein, gluten-free and really darn tasty.

Because the eggs are baked in cups of Canadian bacon, they’re somewhat of a self-contained meal meaning these would also be perfect for days when you really don’t want to add to the mountain of dishes (a win in my book!).

🗒️ Ingredients

Eggs – They’re satisfying, protein-packed and the star of any cooked breakfast!

Canadian Bacon – Canadian bacon is leaner than most American bacon, so a great option for more protein but less fat! It’s tender, has a milder taste and is even a little bit sweet.

Cheddar Cheese – You are welcome to use whatever cheese takes your fancy, but I love the slightly tangy flavor of cheddar against the savory bacon and eggs.

Scallions/Green Onions – That perfect pop of freshness to round out these cute little grab-and-go breakfast cups!

👩‍🍳 How to Make My Canadian Bacon and Egg Cups

🔥 Preheat the oven to 400 degrees F.

💦 Spray the cavities of a 12 cup muffin pan generously with nonstick cooking spray.

🥓 Add one round of Canadian bacon to each cavity, gently pushing down to meet the bottom and form a cup. 

🔍 With the extra 8 slices, tear and use them to fill any space on the sides of the muffin cavities. It doesn’t need to look perfect!

🥚 Crack one egg in each Canadian bacon cup and lower in.

🧀 Divide the grated cheese evenly among the egg cups and top with the salt and pepper.

💚 Garnish each with a few slices of spring onion.

⏲️ Bake for 15-25 minutes, depending on how set you want your yolks. Check them at 15 and go from there.

🥳 Enjoy!

🌟 Variations

• I know of at least a handful of people who don’t like to eat set yolks and prefer to order their eggs scrambled – and that’s something you can easily achieve with these cups! Either scramble each egg in a mug before tipping it into its respective muffin tin cavity, or avoid the extra dishes by scrambling them in situ.
• Feel free to add any additional ingredients you desire – these are delicious, but also a relatively blank canvas ready for you to spice up! I personally love adding spinach, onion, tomato or mushrooms, but add whatever takes your fancy.

🤲 Substitutions

These breakfast cups are simple – so don’t let ingredients get in the way of an easy meal-prep for your week! Here’s what I’d substitute for…

• Canadian Bacon – Prosciutto, sliced deli ham, or even regular bacon would sub in perfectly
• Cheddar Cheese – I use a Goat’s Cheddar Cheese that I get from Trader Joe’s here, but mozzarella, fontina, or parmesan would all be great too.
• Scallions – If you don’t have scallions, you can use chives, or garnish after baking with fresh parsley.  You can also leave that bit out altogether.

📓 Bacon and egg cups are best served with…

• Hollandaise sauce for dipping!
• Alongside a spread of fresh fruit and other breakfast staples

👝 How to Store Leftovers

These grab-and-go bacon and egg cups keep refrigerated for up to one week – just store in your go-to airtight container. You don’t have to heat them to eat them, but when I do, the microwave works wonders to keep your morning moving along!

🧠 Common Questions