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Canadian Bacon + Egg Breakfast Cups (Gluten Free, Low Carb)
These easy baked eggs are cooked in cups of Canadian bacon, then topped with cheese and green onion. They are an ideal low-carb breakfast for busy mornings or weekly meal prep.
5
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course
Breakfast
Servings
12
egg cups
Equipment
standard 12 cup muffin tin, preferably non-stick
Ingredients
1x
2x
3x
12
large eggs
20
round slices Canadian bacon, 3 inches wide
1/3
cup
cheddar cheese, grated
1/2
tsp
Kosher salt
1/4
tsp
fresh cracked black pepper
2
green onions, white and green parts thinly sliced
Nonstick cooking spray
Instructions
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.
These keep refrigerated for up to one week.
Enjoy!
Keyword
breakfast, eggs, low carb, meal prep
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