Peameal and Potato Breakfast Bake

Peameal and Potato Breakfast Bake
  • Prep Time: 15
  • Total Time: 60
  • Servings: 6

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About this Recipe


1 Onion, chopped
1 tbsp (15 mL) Unsalted butter
1 (375 g) Package Schneiders® Country Naturals® Peameal Style Bacon
8 Eggs, lightly beaten
1 Large Russet potato, peeled and grated
2 1/2 cups (625 mL) Grated Cheddar cheese
Pinch of salt
1/2 tsp (2 mL) Pepper
1/4 cup (60 mL) Chopped green onion
1/4 cup (60 mL) Chopped and drained, oil packed sun-dried tomatoes (optional)
1/2 tsp (2 mL) Smoked paprika


PREHEAT oven to 350°F (180°C).

GREASE a 9x13” (3.5 L) baking dish.

HEAT butter in a large skillet over medium heat. Add onion and cook for 5-6 minutes or until translucent. Remove onions from the pan and set side. Cook peameal bacon in the same pan for 1-2 minutes per side or until lightly browned. Remove from pan and set aside.

WHISK together eggs, potatoes, salt, pepper, green onions, sun-dried tomatoes (if using) and smoked paprika. Arrange peameal bacon over the bottom of the baking dish in an even layer. Top with onions then the egg mixture. Bake in the preheated oven for 45 minutes or until the center is set.


Serve with a side salad for brunch.

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