Wednesday, August 24, 2016

eggs n bacon cupcake


  • Servings: 4
  • 2 red potatoes, peeled and grated
  • 2 bulbs shallots, chopped
  • 6 slices bacon, chopped
  • 1/2 cup grated parmesan cheese
  • 8 eggs, beaten
  • 1 roma (plum) tomato, thinly sliced
  • 1 avocado - peeled, pitted and sliced (optional)


    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins

  • preheat the oven to 350 degrees f (175 degrees c). grease a 12 cup muffin pan with cooking spray.
  • in a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. drain off half of the grease. transfer the bacon and remaining grease to a large bowl. stir in the shredded potato, shallot and parmesan cheese. divide this mixture evenly between the muffin cups. pour eggs into each cup, filling to the top.
  • bake in the preheated oven until the egg is firm, about 12 minutes. remove from the oven and set the dial to broil. place a slice of tomato each cupcake and return to the oven. broil for about 3 minutes, or until toasted. allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

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