Type what you have

Ingredients

• ✓ canadian bacon
• oil
• onion
• cabbage
• beer

Instructions

1. 1 Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

By RunningD

Ingredients

• ✓ canadian bacon
• egg
• water
• salsa
• pizza crust
• mexican-style cheese blend
• chicken sausage
• red bell pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Heat a skillet over medium heat. Add eggs and about 2 tablespoons water; cook and stir until set but slightly moist, about 4 minutes.
3. 3 Spread salsa over pizza crust until just covered. Spread scrambled eggs evenly on top. Add Canadian bacon. Cover evenly with Mexican cheese blend. Scatter sausage and red bell pepper on top.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes.

By Scotchuguese Cook

Ingredients

• ✓ canadian bacon
• garlic-flavored oil
• potato
• red bell pepper
• chive
• green onion
• garlic
• basil
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
2. 2 Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.

By Sargento

Ingredients

• ✓ canadian bacon
• chicken breast
• teriyaki marinade
• cooking spray
• pineapple tidbit
• pizza sauce
• pizza crust
• mozzarella cheese
• oregano

Instructions

1. 1 Marinate chicken breasts in teriyaki marinade in the refrigerator for 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking pan with cooking spray. Place marinated chicken on the prepared pan; discard excess marinade.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let cool slightly, about 10 minutes. Keep oven on.
4. 4 Lay drained pineapple tidbits between paper towels to pick up excess juice.
5. 5 Place pizza crust on a baking sheet and cover with sauce.
6. 6 Dice cooled chicken into small pieces. Cover pizza sauce with Canadian bacon, then chicken pieces, then with pineapple. Sprinkle with mozzarella cheese and top with oregano.
7. 7 Bake in the preheated oven until cheese is a light golden brown, 15 to 17 minutes. Remove from the oven and cut into triangles.

By Sara

Ingredients

• ✓ canadian bacon
• butter
• jalapeno pepper
• egg
• milk
• olive oil
• sea salt
• mexican blend cheese
• cream cheese
• flour tortilla
• green onion
• sour cream
• salsa

Instructions

1. 1 In non-stick omelet pan, melt 1 tablespoon butter over medium heat.
2. 2 Add peppers and cook for 2-3 minutes, tossing frequently. Add Canadian Bacon and cook for another 1-2 minutes, tossing frequently. Remove to paper-towel lined plate.
3. 3 In medium mixing bowl, whisk together eggs and milk, beating until frothy.
4. 4 Wipe out omelet pan, add 1 tablespoon butter and extra virgin olive oil to pan and heat over medium low heat.
5. 5 Once butter is melted, pour in eggs. Sprinkle sea salt over eggs and let sit for about 3 minutes, adjusting temperature as necessary to ensure a low, slow cook without burning the bottom. Once sides are set but middle is still wet, sprinkle 1/3 cup cheese, peppers and Canadian Bacon over eggs. Cook for 1 minute, then loosen edges with silicone spatula and flip eggs. Aim for mostly one large piece of egg, any cracks will slightly repair when other side cooks. Cook until bottom is set, 2-3 minutes, then slide onto plate and set aside.
6. 6 Spread cream cheese over tortillas.
7. 7 Place cast iron skillet over medium heat and add 1/2 tablespoon butter. Once melted, place prepared tortilla in pan, cream cheese side up. Sprinkle 1/3 cup cheese over entire surface and place half of the eggs over one half of tortilla. Sprinkle half of green onions over eggs. Cook over medium to medium-low heat until cheese is melted, then fold in half.
8. 8 Remove to cutting board and let sit for 1-2 minutes before slicing. Repeat with other tortilla and remaining eggs. Serve with sour cream and salsa.

By Jones Dairy Farm

Ingredients

• ✓ canadian bacon
• cooking spray
• egg substitute
• milk
• salt
• mustard
• hash brown patty
• cheddar jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Whisk egg substitute, milk, salt, and mustard together in a bowl.
3. 3 Layer hash brown patties over the bottom of the prepared baking dish, then cover with Canadian bacon and Cheddar-Jack cheese. Pour egg mixture over top. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Remove the foil and continue to bake until a knife inserted in the center comes out clean and the edges are golden brown, about 15 more minutes.

By Mesa_Steve

Ingredients

• ✓ canadian bacon
• olive oil
• bacon
• pineapple
• pizza dough
• pizza sauce
• mozzarella cheese
• red onion

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C) with a rack in the lower position. Oil a large rimmed baking sheet with olive oil.
2. 2 Meanwhile, heat a large skillet over medium heat. Add bacon and cook, flipping occasionally, until golden brown and crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate.
3. 3 Pour out pan drippings without wiping pan clean, and return skillet to heat. Add pineapple, cook until lightly browned and caramelized, 3 minutes per side. Remove from pan. Chop bacon and cut pineapple rings into 3/4-inch pieces.
4. 4 On a lightly floured surface, roll dough to a 12-inch circle and place on the oiled baking sheet. Prick dough with a fork several times to reduce air bubbles. Spread pizza sauce evenly over dough, leaving a 1 1/2-inch border around edges. Sprinkle with cheese, red onion, Canadian bacon, chopped pineapple, and chopped bacon.
5. 5 Bake in preheated oven until cheese is melted and bubbly, toppings are lightly charred, and crust is golden brown, 10 to 15 minutes. Let stand 5 minutes before serving. Recipe developed by Amanda Holstein

By Keaton Larson

Ingredients

• ✓ canadian bacon
• white vinegar
• egg
• butter
• egg yolk
• heavy cream
• cayenne pepper
• salt
• lemon juice
• english muffin

Instructions

1. 1 Fry Canadian bacon on each side in a skillet over medium-high heat until evenly browned.
2. 2 Fill a large saucepan with about 3 inches water; bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook until whites are set but yolks are still soft, about 2 to 3 minutes. Remove eggs with a slotted spoon.
3. 3 Meanwhile, melt butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
4. 4 Blend egg yolks, heavy cream, cayenne pepper, and salt together in a blender or food processor until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in lemon juice using the same method, then the remaining butter.
5. 5 Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

By INDRIANI

Ingredients

• ✓ canadian bacon
• collard green
• onion
• salt pork
• egg white
• salt
• pepper
• whole-grain bread
• cheddar cheese
• chive

Instructions

1. 1 Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.
2. 2 Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.
3. 3 Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.
4. 4 To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.

By Lola

Ingredients

• ✓ canadian bacon
• cooking spray
• milk
• egg
• green onion
• onion powder
• salt
• english muffin
• paprika
• milk
• hollandaise sauce mix
• margarine

Instructions

1. 1 Gather the ingredients. Grease a 9x13-inch baking dish with cooking spray.
2. 2 To prepare the casserole: Whisk milk, eggs, green onions, onion powder, and salt together in a large bowl until well combined. Set aside.
3. 3 Layer 1/2 of the Canadian bacon in the prepared baking dish; cover with English muffins.
4. 4 Top with remaining Canadian bacon and pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Remove plastic wrap and sprinkle casserole with paprika; cover the baking dish with aluminum foil.
6. 6 Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more.
7. 7 Meanwhile, make the sauce: Whisk 1 cup milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter; cook, stirring frequently, until boiling. Reduce heat to medium-low and simmer, stirring constantly, until thickened, about 1 minute.
8. 8 To serve: Slice casserole into 10 pieces; transfer each piece onto a plate and drizzle warm sauce on top.
9. 9 Enjoy!

By alycimo

Ingredients

• ✓ canadian bacon
• egg yolk
• lemon juice
• water
• worcestershire sauce
• white pepper
• butter
• water
• salt
• white vinegar
• egg
• english muffin
• butter

Instructions

1. 1 To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
2. 2 To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.
4. 4 Toast English muffins on a baking sheet under the preheated broiler.
5. 5 To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

By jenn

Ingredients

• ✓ canadian bacon
• instant oatmeal
• cottage cheese
• egg white
• water
• garlic
• italian seasoning
• cayenne pepper
• salt
• pepper
• olive oil cooking spray
• mushroom
• spinach
• feta cheese

Instructions

1. 1 Blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. Add the garlic, Italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
2. 2 Prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
3. 3 Prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until bubbles begin to form on the top. Flip the pancake and cook until browned on the bottom; remove from heat. Spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, Canadian bacon, and feta cheese. Fold the other half of the pancake over the fillings like you would an omelet.

By Linda T

Ingredients

• ✓ canadian bacon
• bread
• cheddar cheese
• egg
• salt
• black pepper
• mustard
• onion
• green bell pepper
• red bell pepper
• worcestershire sauce
• hot sauce
• whole milk
• butter
• corn flakes cereal

Instructions

1. 1 Butter a 9x13-inch baking dish. Cut and fit 8 slices of bread to fit over entire bottom of dish.
2. 2 Cover bread with slices of Canadian bacon and sharp Cheddar cheese. Cut and fit remaining 8 slices of bread to completely cover bacon and cheese.
3. 3 Whisk eggs with salt and black pepper in a bowl. Whisk dry mustard, onion, diced green and red bell pepper, Worcestershire sauce, and hot sauce into eggs. Whisk in milk until egg mixture is smoothly combined.
4. 4 Pour egg mixture evenly over the casserole. Cover the dish and refrigerate overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from refrigerator while the oven preheats. Pour melted butter evenly over the casserole and sprinkle cornflake crumbs over the top.
6. 6 Bake in the preheated oven until set and lightly browned, about 1 hour. Let casserole stand for 10 minutes before serving.

By Toby

Ingredients

• ✓ canadian bacon
• ground beef
• onion
• egg
• pineapple ring
• cheddar cheese
• beet
• tomato
• lettuce
• kaiser roll
• mayonnaise
• dill pickle relish
• ketchup
• mustard

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Shape ground beef into four patties. Cook on the preheated grill until cooked through, 5 minutes per side.
3. 3 Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook until soft. Transfer onion to a bowl; set aside. Crack eggs into the same skillet; cook until yolks are solid, flipping once. Transfer eggs to a plate; set aside. Cook bacon in the same skillet until crisp; transfer to a paper-towel-lined plate to drain. Increase heat to high; cook pineapple rings in bacon drippings just until browned on each side.
4. 4 Set 1 kaiser roll bottom on a plate; top with 1 burger, 1 slice Cheddar cheese, 1 slice Canadian bacon, 1 egg, onion, sliced beets, 1 slice pineapple, 1 slice tomato, and 1 leaf lettuce. Spread top roll with mayonnaise, relish, ketchup, and mustard; place over burger. Repeat with remaining rolls, burgers, toppings, and condiments.

By SuzAnne Smith