Canadian Bacon Breakfast Recipe

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Canadian Bacon Breakfast Recipe

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These pretty puffs are not only a complete breakfast in one, they're also an attractive addition to your breakfast table.
Recommended: Our Best Bacon Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 tablespoons Dijon mustard
  • 6 tablespoons honey
  • 6 English muffins, split and toasted
  • 2 tablespoons butter
  • 12 slices Canadian bacon or thinly sliced ham
  • 1 thinly sliced peeled tart apple
  • 5 large egg whites
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon paprika

Directions

Combine mustard and honey; spread 1 tablespoon on each muffin half. In a large skillet, melt butter. Add Canadian bacon and heat through; remove to paper towels to drain. Cook apple slices in the drippings until tender. Arrange bacon on muffins; top with apple slices. Place on a baking sheet.
In a bowl, beat egg whites until stiff peaks form. Fold in cheese and paprika; spread over apples. Broil muffins until puffed and golden brown. Yield: 6 servings.
Originally published as Canadian Bacon Breakfast in Cookin' Up Country Breakfasts Cookbook 1994, p30

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  • 6 tablespoons Dijon mustard
  • 6 tablespoons honey
  • 6 English muffins, split and toasted
  • 2 tablespoons butter
  • 12 slices Canadian bacon or thinly sliced ham
  • 1 thinly sliced peeled tart apple
  • 5 large egg whites
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon paprika
  1. Combine mustard and honey; spread 1 tablespoon on each muffin half. In a large skillet, melt butter. Add Canadian bacon and heat through; remove to paper towels to drain. Cook apple slices in the drippings until tender. Arrange bacon on muffins; top with apple slices. Place on a baking sheet.
  2. In a bowl, beat egg whites until stiff peaks form. Fold in cheese and paprika; spread over apples. Broil muffins until puffed and golden brown. Yield: 6 servings.
Originally published as Canadian Bacon Breakfast in Cookin' Up Country Breakfasts Cookbook 1994, p30

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