Recipes
Canadian Farmhouse Baked Eggs
A baked egg dish can be an easy and time efficient means to get a healthy and hot breakfast to the table. All of the components can be prepared the evening before and while the eggs bake you can take care of the other 50 things you need to do in the morning.
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 |
