Bacon & Egg Sheet Pan Dinner
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 55 mins
- Serves
- 4
Ingredients
- 6 slices
- Sensations by Compliments Jalapeno bacon
- 1 1/2 lb
- yellow-fleshed potatoes (such as Yukon Gold), shredded
- 750 g
- 250 mL
- shredded Monterey Jack cheese
- 1 cup
- 2 tbsp
- olive oil
- 30 mL
- 1/4 tsp
- salt
- 1 mL
- 4
- eggs
- 1/2 cup
- halved grape tomatoes
- 125 mL
- 1
- avocado, halved, pitted, peeled and chopped
- 2 tbsp
- finely chopped fresh cilantro
- 30 mL
- lime wedges, for serving
Directions
Step 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.
Step 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.
Step 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).
Step 4
Arrange grape tomatoes and avocado on top. Sprinkle with cilantro and serve with lime wedges.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving: 1/4 of the recipe
- Calories:
- 520
- Fat:
- 32 g
- Saturated Fat:
- 10 g
- Carbs:
- 35 g
- Fibre:
- 3 g
- Sugar:
- 1 g
- Cholesterol:
- 310 mg
- Protein:
- 25 g
- Sodium:
- 570 mg