I am absolutely in love my new breakfast discovery, so I must share!   These are so easy to make – and while you are at it make a whole dozen to last for a few days.  They easily heat up in the microwave (just wrap in a paper towel for about 50 seconds).

Breakfast Egg Cups

  • Canadian Bacon Slices (12 for a dozen egg cups)
  • 6 large eggs
  • 1 cup or so of shredded cheese (I prefer cheddar)
  • Cherry tomatoes (about a cup full) quartered
  • Garlic Salt
  • Salt and Pepper


Spray a muffin tin well with non-stick spray.  Place one slice of canadian bacon in each muffin tin.

Scramble your eggs together with a tablespoon or two of water and seasonings (garlic salt, pepper).  Spoon egg mixture evenly into each tin (I typically use a 1/4 cup for this).

Sprinkle in some shredded cheddar cheese (or whichever you prefer) and place a couple of quartered cherry tomatoes in each cup.  Take a fork and push the tomatoes and cheese down into mixture.  Don’t worry if the egg mixture goes underneath the ham.  It will pop up when baking.

Bake at 350 degrees for about 15-18 minutes just until eggs set.  Pop them out of tin with spoon and enjoy!

Breakfast Egg Cups Recipe

See, I told you it was easy!  Perfect for an on the go healthy breakfast!

Heather Johnson - The Creative Stack