
Yield
25 Servings
Portion Size
120 g/4.2 oz
Category
Pork
Featured Maple Leaf Product: Ready Crisp Pre-Cooked Bacon Strips (#21931)
Ingredients
Metric | Imperial | |
---|---|---|
Bacon, ckd, 1 slice = 4 g | 25 slices (100 g) | 25 slices (3.5 oz) |
Leeks, fresh, diced small | 188 g | 6.6 oz |
Potato, whole, peeled, grated | 475 g | 1 lb 1 oz |
Oil, Canola | 60 ml | 1/4 cup |
Egg, Shell Medium or Liquid Eggs | 38 each/1.750 L | 38 each/7 cups |
Cream, Half & Half 10% milkfat | 375 ml | 1 1/2 cups |
Pepper, Black, Grd | 5 ml | 1 tsp |
Rosemary, dried | 5 ml | 1 tsp |
Parsley, dried | 30 ml | 2 Tbsp |
Garlic Powder | 5 ml | 1 tsp |
Onion Powder | 5 ml | 1 tsp |
Method
- The day before, thaw the cooked bacon strips under refrigeration at 40'F/4'C.
- Preheat convection oven to 425'F/220'C.
- Dice the white and light green parts of the leek and grate raw, pre-peeled potatoes.
- Heat oil in skillet over medium-high heat. Add grated potato and stir for about 5 minutes. Stir in leeks and chopped, cooked bacon; cook stirring for ~5 minutes or until leeks start to become golden; set aside in a bowl.
- In a large bowl, whisk eggs, cream and spices.
- Pour the whisked eggs onto a greased sheet pan and sprinkle on the potato/leek and bacon mixture. Bake for 10-15 minutes or until the eggs are cooked through. Ensure the internal temperature reaches 165'F/74'C for a minimum of 15 seconds.
Suggested Accompaniments
Serve with fresh fruit and toasted buttered whole grain bread (sides not included in nutritional information).
Nutritional Info per 120 g/4.2 oz
Calories | 160 kcal |
Protein | 11 g |
Carbohydrates | 7 g |
Total Fat | 10 g |
Trans Fats | 0 g |
Saturated Fat | 3.5 g |
Total Sugars | 0 g |
Total Dietary Fiber | 1 g |
Calcium | 75 mg |
Potassium | 40 mg |
Sodium | 220 mg |
Iron | 1.5 mg |
Vitamin A | 156.24 RE |
Vitamin C | 0.16 mg |
Calories from Protein | 27 % |