Baked Egg with Canadian Bacon, Tomato and Potatoes

    30 minutes
  • Share this recipe
Baked Egg with Canadian Bacon, Tomato and Potatoes


  • 1 6-oz package Canadian-style bacon chopped
  • Nonstick cooking spray butter-flavored
  • 1 cup refrigerated red potato wedges no-oil added, cubed
  • 1 small plum tomato seeded and chopped
  • 2 tablespoons fresh chives chopped
  • 4 large eggs
  • 1/8 teaspoon black pepper
  • 4 teaspoons nonfat half & half
  • 4 teaspoons Swiss cheese OR Gruyere or white Cheddar cheese, finely shredded (optional)

Nutrition Facts

  • Calories: 280 calories
  • Protein: 17 grams
  • Fat: 8 grams
  • Sodium: 800 milligrams
  • Cholesterol: 235 milligrams
  • Saturated Fat: 2 grams
  • Carbohydrates: 25 grams
  • Fiber: 1 grams

Cooking 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.