Description
These Healthy Protein Packed Canadian Bacon Egg Cups are a quick, nutritious, and delicious breakfast option. Featuring Canadian bacon, eggs, cheese, and a mix of diced vegetables baked in a muffin tin, they offer a perfect balance of protein and flavor, ideal for meal prep or a grab-and-go morning meal.
Ingredients
Protein and Dairy
- 12 slices Canadian bacon
- 12 eggs
- 3/4 cup cheese (half crumbled feta and half shredded cheddar)
Vegetables
- 3/4 cup diced vegetables (bell pepper, onion, spinach)
Seasoning
- Sprinkle of sea salt
- Sprinkle of pepper
Instructions
- Preheat and Prepare: Heat your oven to 400 degrees Fahrenheit. Lightly coat a 12-hole muffin tin with oil to prevent sticking and ensure easy removal of the egg cups.
- Assemble Egg Cups: Place one slice of Canadian bacon into each muffin cavity forming a cup shape. Add 1 tablespoon of your chosen cheese and 1 tablespoon of diced vegetables into each bacon cup. For flavor variations, use combinations like cheddar, bell pepper, and onion for a Denver omelet style, or feta, bell pepper, spinach, and green onions for a Greek feta taste.
- Bake: Bake the egg cups in the preheated oven for 15 to 18 minutes. The egg whites should be set, and yolks cooked to your preferred doneness — longer baking for fully set yolks or less for slightly runny.
- Cool and Serve: Allow the egg cups to cool slightly in the muffin tin before gently removing them. Serve warm and enjoy a high-protein, flavorful breakfast treat.
Notes
- To prevent sticking, be sure to oil the muffin tin well or consider using a non-stick spray.
- Feel free to customize vegetables and cheese to your preference or what you have on hand.
- Adjust baking time depending on how runny or firm you like your egg yolks.
- These egg cups store well in the fridge for up to 4 days and can be reheated in the microwave for a quick breakfast.
- This recipe is perfect for meal prepping to enjoy throughout the week.
