Baked Egg With Canadian Bacon, Tomato And Potatoes

• 6 ounces canadian bacon chopped
• nonstick spray
• butter
• 1 cup potato wedges refrigerated red, no-oil added, cubed
• 1 plum tomatoes small, seeded and chopped
• 2 tablespoons fresh chives chopped
• 4 large eggs
• 1/8 teaspoon black pepper
• 4 teaspoons nonfat half-and-half
• 4 teaspoons swiss cheese OR Gruyere or white Cheddar cheese, finely shredded, optional

1. Preheat oven to 350 degrees F. 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 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 heated oven for 15-20 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.
6. Makes 4 servings
7. * For a Southwest twist, toss the Canadian bacon mixture with 1/2 teaspoon chili powder before spooning it into the ramekins.

bacon, nonstick spray, butter, potato wedges, tomatoes, chives, eggs, black pepper, nonfat half, swiss cheese

Taken from www.yummly.com/recipe/Baked-Egg-with-Canadian-Bacon_-Tomato-and-Potatoes-2247908 (may not work)