Egg and Bacon Skillet

  • Serves: 2
  • Cooking Time: 30 MINS
  • Total Calories: 600 CALS

Nutrients per serving:

  • Protein : 28g
  • Fats : 40g
  • Carbs: 36g


1. In a medium bowl, combine sweet potato, peameal bacon, 1 tbsp (15 mL) of the oil, pepper, salt and nutmeg. Scatter in a 10-inch (25 cm) ovenproof skillet. Bake for 15 minutes.

2. In the same bowl, stir together tomatoes, garlic, thyme and remaining oil; set aside.

3. Remove skillet from oven. Flip potatoes and bacon; scatter tomato on top of mixture. With a spoon, make 4 wells and 1 crack egg into each. Bake for 10 to 15 minutes or until eggs are cooked through or have reached desired doneness.

4. Avocado Puree: In a small food processor, puree avocado, yogurt and chives. Season with salt and pepper to taste. Serve with breakfast bake.


1. Add maple sausage instead of peameal for a different flavour.
2. This recipe can easily be doubled and made on a baking sheet for brunch entertaining.
3. Kick up the flavour of the Avocado Puree by adding 1 tbsp of finely diced Jalapeno peppers.



  • 1 cup sliced and halved sweet potato
  • 1/2 cup chopped peameal bacon
  • 1/8 cup olive oil, divided
  • 1/3 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 2 heirloom tomatoes, cut into wedges
  • 1 garlic clove, minced
  • 1 tbsp chopped fresh thyme leaves
  • 4 eggs
  • 1 small ripe avocado, quartered
  • 1/2 cup plain yogurt
  • 1 tbsp chopped chives
  • salt and pepper to taste