Baked Egg with Canadian Bacon

Baked Egg with Canadian Bacon Recipe HEADER

This simple breakfast dish is a great combination of comfort food (hello, eggs and bacon!) served with style. Even better, because it's baked, you can easily serve a group without having to worry about cooking in batches.

On a specialized diet? This recipe works well for folks following a gluten-free diet — and, of course, omnivores!


  • 1 6-ounce package Canadian style bacon chopped
  • Butter-flavored nonstick cooking spray
  • 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 and half
  • 4 teaspoons Swiss cheese OR Gruyere or white Cheddar cheese, finely shredded (optional)


  1. Preheat oven to 350 degrees F. Coat inside of four 6-ounce ramekins or custard cups/ramekins with cooking spray; set aside.
  2. Combine Canadian bacon, potatoes, tomato and chives in a medium bowl. Spoon mixture evenly in ramekins.
  3. 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.
  4. 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.
  5. 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.

Recipe used with permission from Kansas Pork Association.