Alberta Bacon and Egg Breakfast
This is the Alberta Bacon and Egg Breakfast recipe.
- Prep: 15 min
- Cooking: 50 min - 55 min
Ingredients
- Crust
- 1 cup (250 mL) Five Roses Heritage Pasta Flour
- 1/2 cup (125 mL) butter softened
- 2 tbsp (30 mL) Omega Pro Liquid Eggs* well shaken
- Filling
- 1 tsp (5 mL) butter
- 1 small onion peeled and chopped
- 4 strips crisp bacon chopped
- 1 cup (250 mL) halved grape tomatoes
- 1/4 cup (60 mL) chives or green onions chopped
- 2 cartons (250 mL each) Omega Pro Liquid Eggs well shaken
- 1/4 cup (60 mL) Milk
- Salt and pepper to taste
- 1 cup (250 mL) Canadian Mozzarella cheese shredded
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Preparation
Crust:
Preheat oven to 375 °F (190 °C).
Blend butter into flour using a rubber spatula. Use a fork to stir eggs into flour mixture until crumbly. Pat dough into the bottom of a buttered 7 x 11-in (18 x 28 cm) or 9-in (23 cm) square baking dish. Bake for 15 minutes or until golden.
Filling:
Heat butter in a non-stick skillet set over medium heat. Add onion. Cook, stirring often, for 5 minutes. Add bacon, tomatoes and chives or green onions.
Whisk eggs with milk, salt and pepper. Sprinkle bacon mixture and Canadian Mozzarella cheese over prepared crust. Pour in egg mixture. Bake for 30 to 35 minutes or until set and golden. Cool for 5 minutes before slicing.
Tips
* To replace Omega Pro Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com
