Baked Eggs in Canadian Bacon Cups Recipe - Allrecipes.com
Baked Eggs in Canadian Bacon Cups Recipe

Baked Eggs in Canadian Bacon Cups

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"Bacon and eggs have never looked so good. This recipe is great for a weekend brunch."

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Original recipe makes 2 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees. Remove tops, core, ribs, and seeds from bell peppers. Cut them into quarters and flatten to facilitate cutting into small dice. Heat oil over medium-high heat and saute shallots to soften before adding in peppers. Cook, stirring often, until slightly softened but colors are still bright. Remove from heat and season to taste with salt and pepper.
  2. Lightly grease 4 cups of a muffin tin and insert one slice of Canadian bacon into each cup. Divide bell pepper mixture among the 4 cups and carefully crack one egg into each bacon cup on top of the peppers. Bake in center rack of oven for about 15-20 minutes, or until whites are set but yolks are still slightly runny (bake longer or shorter according to taste.) Season eggs to taste and carefully remove by gently scooping out bacon cups with spoons and rubber spatulas. Serve garnished with fresh herbs.
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Footnotes

  • This recipe is optimal for Phase 1 of the South Beach Diet.
  • Copyright© 2003 Waterfront Media, Inc. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2006

This was wonderful! Don't be afraid because the canadian bacon doesn't fit right in the muffin tins....they'll cup up while cooking & form a perfect bowl for the egg mixture. I just sprayed the muffin tins w/ Pam instead of greasing & I didn't have fresh bell pepper so I subbed canned roasted red pepper instead. (I added them to the onions after they were sauteed.) After 12 minutes of baking, we topped them w/ some smoked provolone cheese & baked for 3 more minutes. The yolks were almost cooked through...just slightly runny, which is just the way I like them. The presentation of these is great...they were so pretty. I used a cake spreader to lift them up out of the tins & then I topped them w/ fresh chives. I served them w/ halved grapefruit w/ sugar & Blood Marys. It was the perfect Sunday morning brunch...thanks!

 
Most Helpful Critical Review
Apr 06, 2006

These are OK. The eggs are a little bit rubbery. I think next time I will just scramble them like usual and serve the Canadian bacon on the side. The best thing about them is their low-carb qualities.

 

52 Ratings

Dec 13, 2005

QUICK AND EASY..I LEFT OUT THE PEPPERS BECAUSE MY HUSBAND DOESNT LIKE THEM...I ALSO WISKED THE EGGS IN A BOWL AND POURED THEM IN THE CUPS..I SPRINKLED A LITTLE CHEESE THE LAST FEW MINUTES OF BAKING.

 
Jan 23, 2005

Awesome for breakfast or brunch! Yummy. Instead of greasing I used Pam, used frozen pepper strips and my biggest hint is instead of muffin pan I used ramkins so that the canadian bacon fit. It worked like a charm.

 
Jan 07, 2007

Wonderful!! If you make 4 approx. 1" cuts equally spaced and perpendicular to the edge of the bacon, it will fit nicely into the muffin tin without popping up.

 
Aug 22, 2006

Perfect for SBD. Adjusted slightly, mostly in size of dish. Used a large ramekin (6oz) and used red pepper, onion, shallot & mushroom for the veggie mixture (though it could hold a lot more veggies when done in a ramekin). Also used two eggs (beaten) mixed with shredded cheddar cheese for the topper. Will definitely make again.

 
Jan 10, 2006

This was really good and pretty simple. My changes were from the advice of others, whisking the eggs before adding, including mushroom w/peppers, and a touch of cheese. But I did have enough to make 6 muffins. Hope this helps...they are really worth trying!

 
Oct 30, 2005

Excellent & easy. I didn't have canadian bacon on hand, so I used thinly sliced smoked deli ham. Also added cooked mushroooms, spinach, and 1 tsp minced garlic. Topped the egg with shredded cheddar cheese. Next time, I will probably add a very thin slice of tomato, too! YUMMMMMMMMMMMM

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 369 mg
  • 123%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 939 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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