Skip to main content

Featured

The Best No-Fee Credit Cards in Canada for 2026

Why pay an annual fee when you don't have to? Canada's best no-fee credit cards now rival many premium cards — offering serious cash back, flexible rewards, travel perks, and even insurance coverage, all for $0 per year . We've rounded up the top picks for 2026 so your wallet works harder without costing you a cent. Whether you want maximum cash back on dining and groceries, a flat-rate card that keeps things simple, or travel-friendly features like no foreign transaction fees, there's a no-fee card for you. Here are our top picks — and who each one is best for. Quick Comparison: Top No-Fee Cards at a Glance Card Best For Top Earn Rate Network Simplii Financial Cash Back Visa Dining & Everyday 4% restaurants Visa Tangerine Money-Back Mastercard Flexible Spenders 2% chosen categories Mastercard Rogers Red World Elite Mastercard Rogers / Travel 2% all purchases* Mastercard Amex SimplyCash® Card Simple Flat Rate 2% gas & grocery Amex BMO CashBack® Mastercard Grocer...
Post a Comment
Read more

article

Labels

Egg Bites with Bacon & Gruyère

 

Ingredients:

  • 4 large eggs
  • 1/2 cup cottage cheese
  • 1/2 cup shredded Gruyère cheese
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped cooked bacon
  • Hot sauce, to taste


Instructions:

  1. Preheat the oven to 300°F and grease a 12-cup muffin tin with nonstick cooking spray.
  2. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth.
  3. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full.
  4. Divide the bacon evenly over the egg bites.
  5. Bake for 20 to 25 minutes, until the eggs are just set.
  6. Let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate.
  7. Serve warm.

Enjoy your Egg Bites with Bacon & Gruyère!







Labels:

Comments

Post a Comment