eggs n bacon cupcake

Ingredients

• 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)

Recipe

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.