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Rachael Ray's Muffin Tin Eggs n Bacon


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Rate this recipe 4.1/5 (19 Votes)


  • 6 eggs or 12 (depending if your muffin pan cooks a dozen or 1/2 dozen)
  • 6 or 12 pieces of canadian bacon or regular bacon
  • 3 english muffins for 1/2 dozen muffin pan or 6 english muffins for a dozen


Preparation time 5mins
Adapted from


Step 1

1) Preheat oven to 350 & spray your muffin pan with Pam to ensure non-stick
2) Take your english muffins, split apart and cut english muffins the same size as the bottom of your muffin pan
3) Place a piece of canadian bacon or regular bacon into muffin cup and cover the entire cup with bacon
4) Crack one egg into each muffin cup and be sure the bacon sets up higher then the egg in the muffin cup
5) Bake at 350 until the eggs are cooked and the bacon is crispy. Let cool a few minutes then put bacon n egg muffins on top of your cut english muffins

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