You’re hosting brunch and trying to put together a menu. There are lots of egg casserole dishes, but how about something a little fancier? I was inspired to create this recipe when hosting a birthday brunch for my son and daughter-in-law.
There were a couple of guests with dietary restrictions and I didn’t want to be making several different dishes. This dish can be both gluten free and dairy free, just leave off the sauce for dairy free and leave off the English muffin crumbs for gluten free!
So if you need a dish that caters to a variety of diets, you’ve got it right here! And it’s all done in the oven! The eggs basically “poach” in the oven. When you lift them out of the muffin tin, they are the perfect little cup of breakfast!
Most of us are used to buying our Canadian bacon in a sealed package at the grocery store. And that will work for these, but it is cut fairly thick so takes up a little extra room in the muffin tin. If you want a thinner Canadian bacon (which will be easier to lay into the muffin tin), then you can have it sliced at your local butcher. I’ve made these both ways and each has its benefits. If you use the thinly sliced Canadian bacon, then the egg will fit more easily into the cup. If you use the thicker, packaged Canadian bacon, then you have to work a little harder to get it to conform to the small muffin cup to fit the egg. However, with the thicker bacon, you get more of the flavor of the meat.
Heat a 10" skillet on medium-high heat.
While the skillet heats, crumble the English muffins into small pieces.
Melt the tablespoon of butter in the hot skillet, then add the crumbs and stir to coat with the butter.
Cook, stirring occasionally, for about 3 minutes until the crumbs are toasted to your liking.
Set aside. See Gr8 Do Ahead tip below.
Preheat oven to 400ºF.
Lay 2 slices of Canadian bacon into each muffin cup, so the sides and bottom are lined with bacon.
If using the spinach, lay a few leaves on top of the bacon, lining the bottom and sides.
Crack an egg into each bacon lined muffin cup.
Spoon a half-teaspoon of water over each egg.
Bake for 10 to 13 minutes until the eggs are done to your liking.
Sprinkle with English muffin crumbs and serve with hollandaise sauce on the side.
The Canadian bacon that is sold prepackaged is fairly thick. I like it for the texture and the flavor. Vince prefers the Canadian bacon bought from the butcher because you can specify how thinly it should be sliced. This makes the bacon a little easier to work with.
Prepare the English Muffin Crumbs up to 2 days ahead of time and store in a sealed plastic bag. If they need to be crisped up, just heat them in a skillet for a few seconds.
Prepare the eggs in muffin tin up to an hour before guests arrive and refrigerate. When about 20 minutes from serving, slide the muffin tin into the preheated oven and bake. 400