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Eggs n Bacon Cupcake

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

Ingredients :

2 purple potatoes, peeled and grated
2 bulbs shallots, chopped
6 slices bacon, chopped
1/2 cup grated Parmesan cheese
eight eggs, overwhelmed
1 roma (plum) tomato, thinly sliced
1 avocado - peeled, pitted and sliced (non-obligatory)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 32M

Preheat the oven to 350 stages F (a hundred seventy five ranges C). Grease a 12 cup muffin pan with cooking spray.
In a huge skillet, fry the bacon pieces over medium warmth till browned and crisp, approximately eight mins. Drain off half of of the grease. Transfer the bacon and remaining grease to a massive bowl. Stir in the shredded potato, shallot and Parmesan cheese. Divide this combination lightly among the muffin cups. Pour eggs into every cup, filling to the pinnacle.
Bake in the preheated oven till the egg is company, 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 approximately three mins, or until toasted. Allow to chill slightly, then arrange the cupcakes on a tray and pinnacle each one with a slice avocado, if the usage of.

Notes :

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