To kick off the new year, I wanted to share one of our favorite recipes lightened up. This recipe comes from my husband’s family: Christmas Eggs. Cheesy, bacon goodness made extra creamy with sour cream.
This year for Christmas, I tried tweaking the recipe a bit (you always hate to do that with a family favorite) to see if I could make it a little better for you.
We swapped Greek yogurt for sour cream, Canadian bacon for some of bacon, and used less but more flavorful cheese.
We loved the result. Still creamy and cheesy – a hearty and filling way to start the day. You can easily double this recipe to feed 5+ people; this recipe feeds 4.
Lightened Up Christmas Eggs – Adapted from FJiMK
- 6 eggs
- 1/4 C milk
- pinch of salt
- dash of pepper
- 1/8 tsp. parsley
- 1/4 C plain non-fat Greek yogurt (we used Fage)
- 2 strips of bacon
- 3-4 pieces of Canadian bacon
- 1/4 C extra sharp cheddar cheese
Lightly grease an 8x8 baking dish and a large skillet. Whisk together 6 eggs and 1/4 C milk. Mix in salt, pepper and parsley. Cook eggs over medium heat until they are nicely scrambled and just about set. You don’t want to overcook them and dry them out since this dish will later be baked.
Stir in 1/4 C Greek yogurt, and then place the eggs in the bottom of the 8x8 prepared pan.
Dice up the bacon and Canadian bacon into small bits. Cook the bacon over medium-low heat until crunchy. Drain and discard bacon grease. Then, in the same skillet, fry up the Canadian bacon pieces.
Top the eggs with the bacon and Canadian bacon crumbles.
Cool to room temperature and cover; refrigerate overnight if you plan to make the eggs in the morning. If not, continue on in the instructions.
Top the eggs with shredded extra sharp cheddar cheese.
Then, bake at 300 degrees for 15-20 minutes until warmed and cheese is melted. If you are baking the dish in the morning, place the dish in an non-preheated oven and bake following the above directions.