This Canadian Bacon Breakfast Casserole is a hearty, stick-to-your-ribs way to start the day. Leftovers reheat beautifully – if you have any!
Canadian Bacon is otherwise known as back bacon or peameal bacon. It is cut from the eye of the pork loin from the back of the pig -therefore ‘back bacon’. The meat is relatively lean and is salted and cured. The peameal part comes from the fact it used to be coated in ground up yellow peas. Nowadays it is coated with corn meal. If you want to make this gluten free scrape and rinse the cornmeal coating off the bacon.
Canadian? We don’t call it Canadian… must be American’s differentiating between the streaky, belly bacon and the back bacon.
If you can’t find peameal bacon substitute cooked ham chunks.
This casserole is easy to assemble and cook. Left to my own devices I would have jazzed it up with jalapeno peppers, or chili flakes or something to give it some punch. But, my husband doesn’t like heat. He was thrilled with the way this turned out so I said nothing and scattered my hot peppers on the side!
I used fresh potatoes but you could substitute frozen hash browns if you want to speed up the preparation. ( See the recipe Note 1).
The leek toppings turned very dark during the cooking process. I didn’t mind because they added a bit of a flavour hit. If you are concerned don’t saute them first. I didn’t want to cover the casserole because I didn’t want the potato layer to steam.
Check the center of the casserole with a knife to make sure the eggs in the center have set. Serve and enjoy!