Bacon and Egg Sheet Pan Dinner

4
Easy
Dinner

Characteristics

High Calcium Without gluten Without nuts

Nutritional Facts Per Serving

520
Calories
25 g
Protein
35 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 520
  • Lipides 32 g
    • Saturated fat  10 g
  • Cholesterol 310 mg
  • Sodium  570 mg
  • Carbs 35 g
    • fiber  3 g
    • Sugar  1 g
  • Protein 25 g

Ingredients

  • 6 slices Sensations by Compliments Jalapeno bacon
  • 1 1/2 lb (750 g) yellow-fleshed potatoes (such as Yukon Gold), shredded
  • 1 cup (250 mL) shredded Monterey Jack cheese
  • 2 tbsp (30 mL) olive oil
  • 1/4 tsp (1 mL) salt
  • 4 eggs
  • 1/2 cup (125 mL) halved grape tomatoes
  • 1 ripe avocado, halved, pitted, peeled and chopped
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • lime wedges, for serving

Method

  1. Preheat oven to 400°F (200ºC). Arrange bacon slices in single layer on a parchment-lined 17 X 12-in. (43 x 30-cm) rimmed baking sheet. Bake 8 to 10 min. until bacon crisps around edges. Drain on paper towel-lined plate. Set aside. Remove all but 2 tbsp (30 mL) fat from baking sheet.
  2. Toss together potatoes, cheese, oil and salt. Scatter in even layer on baking sheet. Bake 15 min. until potatoes are begin to turn tender and golden. 
  3. With back of spoon, make 4 indents in potato mixture. Crack eggs into indents. Roughly chop bacon and sprinkle over eggs and potato mixture. Bake 8 to 10 min. until potatoes are tender, bacon is crispy, egg whites are just set and yolks are still slightly runny (or to desired doneness).
  4. Arrange grape tomatoes and avocado on top. Sprinkle with cilantro and serve with lime wedges. 

Tips:
• Substitute Monterey Jack cheese with Cheddar cheese.
• Serve with a drizzle of sour cream.

Related Recipes