After finding out about my allergies last week, I’ve been struggling with what to eat for breakfast. I tend to dilly dally in the mornings and end up running out of the door just in time to get to work. With that said, I normally end up eating lunch either in my car or at my desk.
But when instant oatmeal, granola bars and parfaits are no longer in the picture, I’m in big trouble in the breakfast department. I’ve been having eggs and bacon pretty much every morning which helps keep me full all morning but leaves me seriously pressed for time. I’ve been racking my brain trying to think of something I can make ahead of time and bring with me throughout the week and heat up at work.
Then I remembered these babies.
My mom made these on Easter and I remember thinking they were really good but forgot about them shortly there after. Fast forward a month and I’m glad she made these for us!
They’re super duper easy and the saltiness of the ham combines with the egg leaving it already seasoned. Granted, you can always add additional salt and pepper but it does help natural season the egg.
I popped these out of the muffin tin and split them up into sandwich bags to take to work for breakfast. The rest will go in the freezer to make it until next week. Just make sure you don’t microwave them for too long if they’re not frozen. No one likes rubbery eggs.
Canadian Bacon Egg Cups
Adapted from my Mom
- 1 dozen eggs
- 1 package Canadian bacon
Preheat oven to 350 degrees.
Line a muffin tin with Canadian bacon in each opening. Crack an egg on top of the bacon. Not all of the egg white will hold in the bacon but that’s ok.
Bake for 18-20 minutes or until egg has fully set.
Well, Tyler and I are off to watch the finale of NCIS: LA. I hate that all of these shows are ending! They clearly don’t know that I have no life and survive on TV to get me through the day. At least that’s better than my Real Housewives addiction.