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.
Equipment
- standard 12 cup muffin tin, preferably non-stick
Ingredients
- 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!
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