Rating: 4 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

Potatoes, bacon and eggs unite in this all-in-one breakfast cupcake.

Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.

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  • 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 onto 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.

Nutrition Facts

600 calories; protein 36.7g; carbohydrates 27.9g; fat 38.6g; cholesterol 429.2mg; sodium 1315mg. Full Nutrition
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