Eggs Meat Most Popular

Paleo Bacon and Eggs To Go

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We didn’t get home until 10 p.m. the other night so this recipe was inspired, once again, by my lack of time mixed with hunger pangs. We try our best to make a menu every week and shop for the necessary ingredients, but it doesn’t always happen. This is a nice example of it “not happening”. Here comes the freezer to the rescue. I had some Canadian bacon shoved in the back corner and I ALWAYS keep eggs in the fridge, so I was able to whip up a good, solid meal in less than 15 minutes.

Ingredients

  • Canadian bacon slices
  • Equal amount of eggs

Method

Preheat your oven to 350°F.

In a muffin pan, place a piece of Canadian bacon into each hole. Press it down and crack an egg into each piece of bacon. Cook in oven for approximately:

  • Runny Yolk – 8 minutes
  • Semi-Soft Yolk – 10 minutes
  • Hard, Crumbly Egg – 14 minutes

Pop the egg “cups” out of the pan once they’re cool enough to handle. Whatever you don’t eat goes straight into the fridge for a snack or another meal.

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62 Comments

  • Reply
    Mario
    May 6, 2010 at 3:35 pm

    Ugh. turn up the heat a bit higher or leave it in longer.

  • Reply
    Monroe
    May 9, 2010 at 8:58 am

    Kids loved the eggs (so did thier dad). Thanks for a great recipe.

  • Reply
    your sister
    May 21, 2010 at 11:46 pm

    LOOKS SOOOOO GOOD! can i be your official photographer?

  • Reply
    Kelly McCullough
    June 4, 2010 at 9:14 pm

    Ooooh, what a crafty breakfast food!! The bacon is my favorite part hahaha

  • Reply
    doug
    September 27, 2010 at 6:44 pm

    It is a good idea but I found that the bacon and egg really stuck to the pan – I didn’t spray it first, and the product was very watery (the water came out of the bacon)…I find a simple pan fry is still good!

    • Reply
      Brandon
      September 27, 2010 at 9:34 pm

      Hey Doug. In this particular recipe we used Canadian bacon…the thick ham type with not much fat content…is that what you used? It shouldn’t render too much fat or water and it usually comes in a nice disc that will cover the whole bottom and sides of the muffin tin so that not much (if any) of the egg will actually touch the pan directly. This should eliminate sticking but spraying/greasing couldn’t hurt. I’m curious if any of these suggestions would solve the problem because this really does make for a convenient and tasty package.

      • Reply
        Brandon
        September 27, 2010 at 9:41 pm

        Hey I just went to your website…now I feel strange for explaining Canadian bacon to you. Haha.

  • Reply
    Juli
    November 19, 2010 at 12:46 am

    I’m getting thrilled to make these next, yes thrilled. I made the infamous paleo egg muffins tonight for breakfast for the next week. First time making them so i decided to use bacon, sundried tomatoes, mushrooms, and garlic. Next time i’m making your creation. Do you guys leave your egg runny? I like them like that, but i’m wondering if it’s hard to eat on the go…

    • Reply
      megan keatley
      November 19, 2010 at 10:19 am

      we like the runny yolk a lot, but it’s probably not practical if you’re taking it to-go. also, i’ve gotten feedback from some people at our crossfit box and they prefer straight up bacon over the canadian style–i think it gets crispier and has a better texture contrast.

  • Reply
    Juli
    November 19, 2010 at 11:06 am

    Thanks for the tip megan. Also, do these keep in the fridge well? I was thinking about whipping up a batch and keeping them in a container and eating them throughout the week…bad idea?

    • Reply
      megan keatley
      November 20, 2010 at 3:02 pm

      i couldn’t say with 100% certainty. all i know is that bacon that’s been cooked and refrigerated isn’t as crispy–so i guess it depends on if you’re okay with that or not.

  • Reply
    Juli
    December 6, 2010 at 10:28 am

    Megan

    Just wanted to let you know that these turned out great with regular bacon and canadian bacon! And they keep very well in the fridge, i just cook them until they are past runny yokes but not quite hard boiled. Love them! Thanks!!

    • Reply
      megan keatley
      December 6, 2010 at 3:23 pm

      very good to know…thanks for testing it out–much appreciated!

  • Reply
    Matt
    December 18, 2010 at 12:07 pm

    Megan,

    First off, great site – my wife and I use it regularly (this is on my faves) and I’ve got a link to it on my blog. Hope you don’t mind, but I’ve put up a post referencing your recipe since I made it this morning. I couldn’t get the Creative Commons embed thing to work so I attribute the recipe and photo to Health-Bent directly in the photo and text of the blog.

    Also, I’ve “remixed” this recipe a couple of different ways, primarily with meats and toppings. I like a crisp texture around the egg, and I’ve found that thinly-sliced pancetta and prosciutto complement the egg perfectly with tart saltiness. I also throw a paper-thin slice of parmesan on top, which adds a that nice nutty finish parmesan lends. You could almost call this a paleo take on a Croque Madame or Monsieur.

    • Reply
      megan keatley
      December 18, 2010 at 3:40 pm

      that’s no problem…thanks for the feedback and GREAT ideas!

  • Reply
    Katie Jam
    December 23, 2010 at 2:25 pm

    I just made these today. They’re fantastic! My boyfriend has just started calling them cupcanucks. Looking forward to remixing them for myself as well!

    • Reply
      Sonia Hamilton
      July 1, 2013 at 10:08 am

      I love that name, ‘cupcanuck’. 🙂

  • Reply
    Andrea
    December 27, 2010 at 7:27 pm

    Just tried these and think I need bigger Canadian bacon or just ham slices, but guess what …….. leftover Christmas turkey, shredded up to make a nice base, worked really well.

    • Reply
      megan keatley
      December 28, 2010 at 10:56 am

      that’s a great idea andrea. other people have told me they like regular bacon slices curled up in the tins…so that could something to try too.

  • Reply
    jennifer
    June 24, 2011 at 1:52 pm

    I found this recipe on Pinterest. Just tried it and my normally picky eaters LOVED IT. I had to make a second batch because they ate it so quickly.

  • Reply
    andrea
    August 22, 2011 at 12:43 pm

    This has been a favourite of ours for years! Except we go to our local organic store and they have organic sliced ham which we mold into the cup instead of the bacon. Such a perfect easy meal!

  • Reply
    Abbey
    November 3, 2011 at 3:47 pm

    I tried this recipe this morning exactly as followed (even sprayed the pan) and my bacon never cooked. I cooked it on 350 for 20 minutes. I have no idea what happened. After dumping it all in the trash I found the cleanup to be a nightmare everything was stuck the pan!!!!!! Great idea just didnt work out well here!

    • Reply
      Sonia Hamilton
      July 1, 2013 at 10:14 am

      I was afraid of this happening Abbey so am hesitant to try this recipe. Am reading all the comments to decide. Although I will just have to try them I guess! Lol

  • Reply
    brandon keatley
    November 3, 2011 at 4:08 pm

    did you use canadian bacon? eh?:)

  • Reply
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  • Reply
    Alissa Dirks
    November 6, 2011 at 11:09 am

    Gonna try this one out too… we get our bacon from a local guy that smokes his pork..it doesn’t shrink like the pre-packaged crap when you cook it..

  • Reply
    Sophia
    February 3, 2012 at 8:15 pm

    This is such a good idea. Ready made meal in a cute little package.

  • Reply
    Kathyn
    March 3, 2012 at 10:54 am

    I just found this on Pinterest and made it for breakfast this morning. I used lean capicola for the cup and it crisped up nicely. Then I sprinkled the top with parmesean cheese and a twist of pepper. 10 minutes was undercooked for my taste. So, I went for 13 minutes in a 375 oven. Served with sliced tomatoes sauteed in olive oil with cumin. Delicious. I look forward to exploring your site some more.

  • Reply
    Haley
    March 16, 2012 at 10:26 am

    i was just curious if the temp and timing are a lot different for the little convection ovens?.. probably silly but i’m a new-cooker and i have no clue lol

    • Reply
      brandon keatley
      March 16, 2012 at 2:09 pm

      haley,

      temp and time should be the same for your small oven. BUT…that being said…all ovens have their differences – drift, hot spots…etc.

      if you keep an eye on ’em and check every once in a while you’ll be able to know when they’re cooked how you like them – the whites will set visibly. don’t hesitate to stab one of the yolks to test it…if it’s still not as cooked as you like just stick ’em back in for a few.

      keep your eye on them and you won’t go wrong. good luck!

  • Reply
    BK
    April 2, 2012 at 1:38 pm

    Worked out well for me. My first attempt was with just eggs and bacon. Used some non-stick spray and they came out no problem. For my second try I scrambled the eggs, used the bacon, added onions and tomatoes and they were awesome. Just gonna pop these in the microwave to heat them up in the morning before work. Couldn’t have been easier. Don’t know how anyone could mess these up.

  • Reply
    Holly
    April 15, 2012 at 7:10 pm

    Do precook the bacon?

  • Reply
    eryn
    April 22, 2012 at 10:30 pm

    Thanks for the recipe! Looks yummy and easy!

  • Reply
    Becca
    May 13, 2012 at 1:46 pm

    I made these yesterday morning with bacon and I added some mushrooms, italian seasoning and s&p to the top – delicious. So easy!! Thanks!!

  • Reply
    Crystina
    May 15, 2012 at 3:44 pm

    Thank you for this. My kids will now have breakfast worth having now! I used thin cut deli ham because I like it a little thinner! I just wish I could hug you for this. Seriously.

    • Reply
      megan keatley
      May 16, 2012 at 12:47 pm

      awww, so glad we could help out! andddd what a great idea to use deli ham!

  • Reply
    Amanda
    July 8, 2012 at 9:26 am

    My kids Looooovvvvvveeedddd everything about these eggs! Thanks for a super simple and quick meal!

  • Reply
    Sarah
    August 4, 2012 at 1:00 pm

    We just made these for brunch. We all loved them. We were surprised at how much flavor was imparted to the eggs from the Canadian Bacon. The cooking time difference that some have mentioned might be due to the size of eggs used. I used large eggs and did have to cook them a little longer.
    Found you through Pinterest.

    Thanks for sharing
    Sarah
    aka Alwilda’s Daughter

    • Reply
      megan keatley
      August 8, 2012 at 12:24 pm

      thanks sarah!

    • Reply
      Sonia Hamilton
      July 1, 2013 at 10:27 am

      I will remember the tip about the eggs. Thank you Sarah.

  • Reply
    Cyndi
    October 7, 2012 at 6:11 pm

    Made these this morning and came out bad. The bacon and egg stuck to the cupcake tin and the bacon was barely cooked at all. I stuck them in for longer to let the bacon cook and all the yolk cooked. Don’t think I’ll be making these again

  • Reply
    MD
    January 21, 2013 at 2:44 pm

    The first time I made these following the recipe exactly. Like others, I have since tried with other meats & I’ve had no problems.Thanks for posting this recipe!

  • Reply
    Paula
    March 18, 2013 at 12:01 pm

    Thanks so much for this idea! I did make it exactly the same this morning, preheating the oven to 350F, only to find the eggs were still completely liquid (no denaturing yet of the proteins) after 10 minutes. I tried increasing the temperature to 400F, and let them go 12 minutes longer (checking them periodically–I couldn’t even smell the bacon cooking until the extra 10 min mark), and then they were really great–the yolks were firm, not runny at all, more like hard boiled, but not crumbly (still a darker “wetness” to the yolk in the middle).

    My husband said he’d prefer not to have runny eggs without something to mop them up 😉 But the bacon was, being thick, still chewy, and it was more difficult to saw through with a knife. He preferred crispy bacon, he said, so next time, I might set up the cups with the bacon (no greasing necessary in my case), let them cook by themselves for 10 minutes or so at 400F, and then add the eggs, and perhaps cook for 15 minutes or so. Everyone’s oven is different, and in Asheville, being at a higher altitude, I have noticed that I need to adjust temperatures sometimes.

    I LOVE the ideas that readers have posted, too, of adding sliced tomatoes, sliced meats, etc. I wonder if lining the bottom of the pan with a slice of tomato would have negative effects of the acidity interacting with the metal? If so, maybe a slice of pepper on the bottom would work well, too, as peppers roast so delightfully.

    Again, thank you for the excellent idea!

  • Reply
    Linh
    June 1, 2013 at 3:03 pm

    Those are tiny yolks. What kind of eggs are you using?

  • Reply
    Kasey
    July 2, 2013 at 2:17 pm

    UGGGGGGH I wish I could find Turkey Canadian Bacon, because I don’t eat pork (NO JUDGEMENT HA!)

    • Reply
      Health-Bent
      July 3, 2013 at 3:27 pm

      how about just regular turkey bacon?

  • Reply
    Lyn
    July 3, 2013 at 2:34 pm

    @ Kasey

    Finding turkey ham is often easier(worth a try)~ I’ve made this with a few different kinds of meat now… all were awesome!

  • Reply
    Robin
    August 5, 2013 at 1:03 pm

    I made this today and they were awesome. I added about 1 tablespoon each of finely chopped kale and scallions on top of the bacon and than added the egg on top of that.

  • Reply
    Chelsea
    August 21, 2013 at 2:03 pm

    I used bacon from my butcher and I did not cook all the way through, nor did the eggs, in the allotted time. Even with adding five minutes for the eggs to cook the bacon could have been cooked longer. Next time I will put the bacon in the oven first for awhile and then add the eggs.

  • Reply
    Lindsey
    September 7, 2013 at 9:37 pm

    I used regular bacon, put the bacon in for 10 minutes on its own, then added the eggs and cooked an additional 15 minutes. It turned out great. The eggs were still extremely runny at 10 minutes, but were perfectly cooked at 15.

  • Reply
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  • Reply
    Mary
    February 11, 2014 at 7:39 pm

    I can’t even tell you how amazing these are. THANK YOU for your brilliance!

  • Reply
    Lynn
    July 30, 2014 at 8:15 pm

    How many days can you safely keep and use extras? Best ways to reheat? Found regular ham the same size as the Canadian bacon circles and am looking forward to making these this weekend.

  • Reply
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    […] Health-Bent | Recipes | Paleo Bacon and Eggs To GoHealth-Bent – 55 thoughts on ” Paleo Bacon and Eggs To Go ” Mario 6 May 2010 Reply. Ugh. turn up the heat a bit higher or leave it in longer. megan keatley 6 May 2010 Reply. … Ooooh, what a crafty breakfast food!! The bacon is my favorite part hahaha. doug 27 Sep 2010 Reply. […]

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  • Reply
    Loise Lenzo
    September 5, 2014 at 4:37 am

    No one can make you feel inferior without your consent. ~Eleanor Roosevelt

  • Reply
    Mary
    August 1, 2015 at 10:09 am

    Just made this recipe, using a sprayed, larger size muffin pan at 375* for 11-12 minutes. They were perfect and delicious and came right out of the pan with ease. Will definitely make this again!

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