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Baked Egg with Canadian Bacon, Tomato and Potatoes 
Ingredients: 1 6-ounce package Canadian bacon, chopped Butter-flavored nonstick cooking spray 1 cup red potato wedges, refrigerated no-oil-added, cubed 1 small plum tomato, seeded and chopped 2 tablespoons fresh chives, chopped 4 large eggs 1/8 teaspoon black pepper, coarsely ground 4 teaspoons nonfat half-and-half 4 teaspoons reduced-fat Gruyere, Swiss OR white Cheddar cheese, finely shredded (optional) Instructions: 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. Serves 4 Note: For a Southwest twist, toss the Canadian bacon mixture with 1/2 teaspoon chili powder before spooning it into the ramekins. Nutrition information: Calories 280 calories Protein 17 grams Fat 8 grams Sodium 800 milligrams Cholesterol 235 milligrams Saturated Fat 2 grams Carbohydrates 25 grams Fiber 1 grams |
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