Bacon and Eggs To Go
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 feelings of hunger. I have to say, we do make a menu every week and do go shopping for the necessary ingredients. This recipe, however was not on the menu, but because I had some Canadian bacon in the freezer and I ALWAYS keep eggs, I was able to whip up a good, solid meal in less than 15 minutes.
Ingredients
- 1 package Canadian bacon
- 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!
Ugh. turn up the heat a bit higher or leave it in longer.
haha. i changed the picture, just for you.
Kids loved the eggs (so did thier dad). Thanks for a great recipe.
LOOKS SOOOOO GOOD! can i be your official photographer?
Ooooh, what a crafty breakfast food!! The bacon is my favorite part hahaha
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!
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.
Hey I just went to your website…now I feel strange for explaining Canadian bacon to you. Haha.
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…
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.
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?
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.
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!!
very good to know…thanks for testing it out–much appreciated!
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.
that’s no problem…thanks for the feedback and GREAT ideas!
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!
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.
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.
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.
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!
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!
did you use canadian bacon? eh?:)
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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..
This is such a good idea. Ready made meal in a cute little package.