A tasty way to start your morning with this baked egg dish. Serve with whole grain toast and juice.

Baked Eggs with Canadian Bacon, Tomato and Potatoes

1 (6-ounce) 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 half-and-half (light cream)
4 teaspoons Swiss cheese, or Gruyere or white cheddar cheese, finely shredded (optional)

1. Preheat oven to 350°F (175°C). Coat inside of four 6-ounce ramekins or custard cups/ramekins with cooking spray; set aside.
2. Combine Canadian bacon, potatoes, tomato and chives in a medium bowl. Spoon mixture evenly in ramekins.
3. Break 1 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.
4. Bake in preheated oven for 15 to 20 minutes or until egg whites are opaque and yolks have firm edges but soft in centers. Remove from oven.
5. If desired, sprinkle each with 1 teaspoon cheese. Serve immediately.

Serves 4.

*Or chopped ham.

Tip: For a Southwest twist, toss the Canadian bacon mixture with 1/2 teaspoon chili powder before spooning it into the ramekins.

Nutritional Information Per Serving (1/4 of recipe, does not include salsa): 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

Recipe and photograph provided courtesy of Pork, The Other White Meat.