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.
- Canadian bacon slices
- Equal amount of eggs
Preheat your oven to 350Â°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.