I’ve never met an egg I didn’t like. They’re so versatile and arguably one of the healthiest ways to start your day. With a big dose of protein and little fat to keep you satiated, eggs keep you full, satisfied, and ready to take on the day. These little egg cups can be made in advance and kept in the fridge. Just heat to serve or enjoy cold! So quick and easy to make, they’re the perfect portable snack.
What You’ll Need:
(Serves 1, so double or triple recipe depending on your needs)
- 3 slices of Canadian bacon, cut into halves
- 2 eggs
- 1 tbsp shredded cheese (we used a mix of Pecorino, Asiago, and Parmesan)
- 1/2 tbsp chives, finely chopped
- Spray oil
- Salt and pepper to taste
- Muffin tin
Coat the muffin tin with a non-stick oil spray. Preheat the oven to 350F.
Cut 3 slices of Canadian bacon into halves and place them into the tin. Arrange them into 2 sides and a bottom. Crack 1 egg into each cup, sprinkle with cheese, salt and pepper, and bake in the oven for 10-12 minutes.
Using a small spatula, carefully remove each egg cup from the tin and place onto a place. Sprinkle with freshly chopped chives, and enjoy!