Baked Egg with Canadian Bacon

Baked Egg with Canadian Bacon

  • TOTAL PREP TIME30 minutes


  • 1 6-oz 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)
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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.


Haverkamp Family

Meet the Haverkamp Family

Bern, Kansas

My four older brothers started raising pigs in high school and in the early 1980's we all decided to form a partnership. We all live on the farm with our families. My family consists of my wife, Ronda, and our three kids Curtis, Cole, and Kristen.

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