Name: Eggs n Bacon Cupcake
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Red potatoes, peeled and grated - 2; Shallots, chopped - 2 bulbs; Bacon, chopped - 6 slices; Grated Parmesan cheese - ½ cup; Eggs, beaten - 8; Roma (plum) tomato, thinly sliced - 1; Avocado - peeled, pitted and sliced (Optional) - 1

Ingredients for - Eggs n Bacon Cupcake

1. Red potatoes, peeled and grated 2

2. Shallots, chopped 2 bulbs

3. Bacon, chopped 6 slices

4. Grated Parmesan cheese ½ cup

5. Eggs, beaten 8

6. Roma (plum) tomato, thinly sliced 1

7. Avocado - peeled, pitted and sliced (Optional) 1

How to cook deliciously - Eggs n Bacon Cupcake

1 . Stage

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

2 . Stage

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.

3 . Stage

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.