Recipes
Canadian Farmhouse Baked Eggs
Baked eggs in a farmhouse style provide a warm and comforting breakfast option that brings together rich flavours and wholesome ingredients. With a bit of prep done the night before, it's an easy way to enjoy a hearty start to the day.
Serves
4
Prep Time
10 min
Cook Time
20 min
Print RecipeIngredients
- 12 cooked mini potatoes, cut into quarters
- 6 slices thick cut bacon, cooked and cut into julienne strips
- 1 cup (250 mL) greens (e.g. spinach or arugula)
- ¾ cup (175 mL) diced vegetables (e.g. peppers, tomatoes, and / or onions)
- ¾ cup (175 mL) shredded cheese (e.g. mozzarella, Cheddar, or Gouda)
- 2 tbsp (30 mL) chopped Italian parsley
- 1 tsp (5 mL) thyme leaves
- 2 tsp (10 mL) olive oil
- Salt and pepper to taste
- 8 eggs
Instructions
- Step 1
Preheat the oven to 375°F (190°C). Place 4 (approximately 10 oz/300 g) baking dishes (e.g. large ramekins or oval shallow dishes) onto a baking tray.
- Step 2
In a bowl, toss the potatoes, bacon, greens, vegetables, cheese, parsley, and thyme with the oil. Season lightly with salt and pepper.
- Step 3
Divide the mixture between the baking dishes. Crack 2 eggs into each dish.
- Step 4
Bake, uncovered, until the vegetables are tender and the eggs are cooked as desired, 20 to 25 minutes.
Tips
For more of a “sunny side up” effect, cover the dishes for the first 15 minutes of baking.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 548 |
| Fat | 40 g |
| Saturated Fat | 15 g |
| Trans Fat | 1 g |
| Carbohydrate | 20 g |
| Fibre | 2 g |
| Sugars | 2 g |
| Protein | 27 g |
| Sodium | 786 mg |
