Ingredients
4
4 servings
- •2 red potatoes, peeled and grated
- •2 bulbs shallots, chopped
- •6 slices bacon, chopped
- •½ cup grated Parmesan cheese
- •8 eggs, beaten
- •1 roma (plum) tomato, thinly sliced
- •1 avocado - peeled, pitted and sliced (Optional)
Instructions
- 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 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.
Nutritional Facts
Per 4 servings
- Calories: 600
- Carbohydrate: 28g
- Fat: 39g
- Fiber: 6g
- Protein: 37g
- Sugar: 4g
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