Baked Egg with Canadian Bacon, Tomato and Potatoes

Name: Baked Egg with Canadian Bacon, Tomato and Potatoes
Total time: 1800 s
Yield: 4 servings
Ingredients: 6 ounces canadian bacon chopped; nonstick spray; butter; 1 cup potato wedges refrigerated red, no-oil added, cubed; 1 plum tomatoes small, seeded and chopped; 2 tablespoons fresh chives chopped; 4 large eggs; 1/8 teaspoon black pepper; 4 teaspoons nonfat half-and-half; 4 teaspoons swiss cheese OR Gruyere or white Cheddar cheese, finely shredded, optional

Pork

10Ingredients

┅Calories

30Minutes

A healthy way to start your morning with Canadian bacon in this baked egg dish. Serve with whole grain toast and juice.

Ingredients

servings:

6 ounces canadian bacon (chopped)
nonstick spray
butter
1 cup potato wedges (refrigerated red, no-oil added, cubed)
1 plum tomatoes (small, seeded and chopped)
2 tablespoons fresh chives (chopped)
4 large eggs
1/8 teaspoon black pepper
4 teaspoons nonfat half-and-half
4 teaspoons swiss cheese (OR Gruyere or white Cheddar cheese, finely shredded, optional)

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Directions

Preheat oven to 350 degrees F. Coat inside of four 6-ounce ramekins or custard cups/ramekins with cooking spray; set aside.
Combine Canadian bacon, potatoes, tomato and chives in a medium bowl. Spoon mixture evenly in ramekins.
Break egg into each ramekin on top of the Canadian bacon mixture. Sprinkle with pepper. Drizzle 1 teaspoon of half-and-half over each egg. Place ramekins on baking sheet.
Bake in heated oven for 15-20 minutes or until egg whites are opaque and yolks have firm edges but soft in centers. Remove from oven.
If desired, sprinkle each with 1 teaspoon cheese. Serve immediately.
Makes 4 servings
* For a Southwest twist, toss the Canadian bacon mixture with 1/2 teaspoon chili powder before spooning it into the ramekins.

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