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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.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 12 egg cups


  • standard 12 cup muffin tin, preferably non-stick


  • 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


  • 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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