1 medium russet potato,
peeled and cut into 1/2 inch dice
1 small yellow onion, diced
1 1/2 tsp salt
1/2 red bell pepper, seeded
and diced
6
slices bacon, cooked and chopped in to small pieces
10 large eggs
1/2 cup heavy whipping cream
1/2 tsp ground black pepper
1/2 cup parmesan cheese
2 dashes of hot pepper
sauce such as Tabasco
Preheat oven to 350 . Generously butter 12 regular size muffin
tins. (you should use non stick pans or they will not come out). Melt
the butter in a skillet over medium heat. Add the potato, onion and 1/2
tsp salt. saute for about 5 minutes. Add the red pepper and cook 15
minutes longer. Remove from heat and stir in the bacon and tomato.
Whisk the eggs, cream,
remaining 1 tsp salt and papper and hot sauce together in a large bowl.
Stir in the vegetable mixture. Pour the egg mixture evenly into the
muffin tins filling them to the top. Bake for 25 minutes, until firm.
(if the tops are not brown you can broil them for a couple of minutes.).
Run a knife around edges. Allow to cool and then remove from pan. Makes
12.
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