Canadian Bacon
Egg Cups
The easiest meal prep breakfast in the collection. Canadian bacon lines each muffin cup, an egg goes on top, a little cheese if you'd like, and 20 minutes later you have a week's worth of high-protein grab-and-go breakfasts. Make a dozen on Sunday and you're set until Friday.
- 12 large eggs
- 12–24 slices Canadian bacon (1–2 per cup)
- — 2% shredded cheese of choice (optional)
- — salt & black pepper, to taste
- — garlic powder, to taste (optional)
- — cooking spray
- — hot sauce or salsa, to serve (optional)
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1
Preheat & prep
Preheat oven to 375°F. Spray a standard 12-cup muffin tin generously with non-stick cooking spray — get the sides well coated so the Canadian bacon releases cleanly after baking.
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2
Line with Canadian bacon
Press 1–2 slices of Canadian bacon into each muffin cup, shaping them up the sides to form a little bowl. Using 2 slices gives you more coverage and a sturdier cup that holds the egg in place better.
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3
Add the eggs
Crack one egg into each Canadian bacon cup. Season each egg with a pinch of salt, black pepper, and garlic powder if using. Add a sprinkle of shredded cheese over the top if desired.
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4
Bake to your liking
Bake at 375°F for 17–20 minutes. At 17 minutes the yolks will be slightly runny — at 20 minutes they'll be fully set. Check a minute or two early the first time you make these since oven temperatures vary. The whites should be completely set and opaque with no jiggling when done.
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5
Cool, release & store
Let the egg cups cool in the tin for 3–4 minutes before running a thin spatula or butter knife around the edges to release them cleanly. Serve immediately with hot sauce or salsa, or let cool completely before refrigerating for meal prep.
- Meal prep champion: Store cooled egg cups in an airtight container in the fridge for up to 5 days. Reheat 2 cups in the microwave for 45–60 seconds for a complete protein-packed breakfast in under a minute.
- Yolk doneness: 17 minutes gives you a slightly jammy yolk, 20 minutes gives you fully set. If you're meal prepping and reheating later, lean toward fully set — runny yolks don't reheat as well.
- Two slices per cup: One slice works but two slices of Canadian bacon create a sturdier cup that holds the egg more securely and gives you more protein per cup. Worth the extra slice.
- Mix it up: Add a small spoonful of diced bell pepper, baby spinach, or diced jalapeño to each cup before the egg goes in — same cook time, completely different flavor. These are endlessly customizable.
- Silicone muffin tin: If you have one, use it — egg cups release effortlessly from silicone and cleanup is a dream.