This hearty breakfast of eggs, Canadian bacon and cheese served on toasted whole wheat muffins is a great start to the day. In an unconventional twist with an eye on convenience, we use a standard muffin baking pan to bake the eggs in a hot oven.
Special Diets:
Method
Preheat oven to 350°F.
Spray four standard-size muffin cups with canola or olive oil spray.
Crack one egg into each sprayed muffin cup.
Season with salt and pepper and bake for 20 minutes or until egg is set.
Meanwhile, spray a skillet with olive oil spray and lightly brown Canadian bacon on both sides.
When browned, lay a slice of cheese on top of each slice of bacon, allowing the cheese to melt.
Remove eggs and muffins from oven.
Slice muffins open.
Top with bacon and melted cheese.
Lay eggs on top and cover with other half of the muffin.
Variations: Scramble eggs before putting in the muffin cups to bake, or if you have an egg poacher, you can skip the baking step and poach your eggs instead.
Nutritional Info
Serving Size
Calories
380
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.