Product Recall:Various Brands of Vegetable Products

Bacon & Egg Sheet Pan Dinner

Prep time: 20min
Total time: 55min
Serves: 4
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
Per serving: 1/4 of the recipe
calories
520
fat
32 g
saturated fat
10 g
carbs
35 g
sugar
1 g
protein
25 g
cholestrol
310 mg
fibre
3 g
sodium
570 mg

Directions

  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.