Alberta Sunshine Eggs with Billionaire’s Bacon

Ease of Preparation: Easy

Yield: 6 servings

This recipe was originally published in the award-winning cookbook Eat Alberta First by Karen Anderson (TouchWood Editions, 2023). Reprinted here with permission.

You can purchase Eat Alberta First here

Ingredients:

For the eggs

• 1 teaspoon softened butter
• 1 cup frozen corn niblets
• 1 jalapeno, diced (optional)
• 6 eggs
• ¼ cup flour
• ½ teaspoon baking powder
• 1 cup cottage cheese
• ½ cup salsa
• 1 cup grated Monterey Jack
• 1 cup grated cheddar
• 1 red bell pepper, sliced thinly lengthwise
• 1 orange bell pepper, sliced thinly lengthwise

For the bacon

• ½ cup maple syrup
• 1 cup packed brown sugar (more as needed)
• 1 lb bacon

Method:

1. Preheat oven to 350 F. Use the butter to grease a 10-inch round baking dish. Line a sheet tray with foil and place a wire rack on top.
2. Spread the corn and jalapeno (if using) over the bottom of the baking dish. Set aside
3. Crack the eggs into a large bowl and whisk until lightly beaten.
4. Whisk in the flour and baking powder until smooth, then stir in the cottage cheese and salsa.
5. Pour the egg mixture evenly over the corn and top with the grated cheeses.
6. Arrange the bell pepper slices on top to make them look like individual rays of sun.
7. Place the baking dish in a shallow roasting pan and add enough water to the larger pan so it is an inch deep around the smaller dish.
8. Bake until set, about 60 minutes.
9. Meanwhile, pour the maple syrup into a shallow bowl and spread the sugar onto a plate. Dip each slice of bacon in the maple syrup then press both sides into the sugar. Lay the bacon slices side by side on the wire rack. Place in the oven on a rack below the eggs and cook until crispy, about 30 minutes.