Bacon & Egg Sheet Pan Dinner
Prep Time
Serves
Cooking Mode
6 slices Sensations by Compliments Jalapeno bacon
1 ½ lb yellow-fleshed potatoes (such as Yukon Gold), shredded
250 mL shredded Monterey Jack cheese
2 tbsp olive oil
¼ tsp salt
4 eggs
½ cup halved grape tomatoes
1 avocado, halved, pitted, peeled and chopped
2 tbsp finely chopped fresh cilantro
lime wedges, for serving
6 slices Sensations by Compliments Jalapeno bacon
1 ½ lb yellow-fleshed potatoes (such as Yukon Gold), shredded
250 mL shredded Monterey Jack cheese
2 tbsp olive oil
¼ tsp salt
4 eggs
½ cup halved grape tomatoes
1 avocado, halved, pitted, peeled and chopped
2 tbsp finely chopped fresh cilantro
lime wedges, for serving
Directions
1Preheat 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.
2Toss 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.
3With 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).
4Arrange grape tomatoes and avocado on top. Sprinkle with cilantro and serve with lime wedges.
Tips
1
Substitute Monterey Jack cheese with Cheddar cheese.
2
Serve with a drizzle of sour cream.
Disclaimer
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Personal Note
Personal Note
