"Potatoes, bacon and eggs unite in this all-in-one breakfast cupcake." — Inez
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red potatoes, peeled and grated
grated Parmesan cheese
roma (plum) tomato, thinly sliced
avocado - peeled, pitted and sliced
These were liked alright by my family, but not a huge success. I had wanted to freeze them for quick breakfasts for them. They did not freeze very well at all.
I added sausage with the bacon and a little cheddar cheese to fit with my family's taste. Also, since I don't much like warm tomatos I didn't broil mine. The recipe needed a little salt but was overall good. The kids liked them. Next time I may try green onions and add a little feta in with the eggs.
Basically a baked omlette. I added green peppers and spinach. Next time I may add some ham.
Husband and guests loved this..I though it was a little bland..however, I used cheddar instead of Parmesan.
I adjusted this to fit our taste and by what we had on hand. It is a great basic recipe to build off of and add variety, even in the same batch. I think this would be great to pre-bake for camping, then reheat, without the tomatoes or avacado.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggs n Bacon Cupcake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 348
See how to make the ultimate brunch dish.
Make any brunch special with eggs Benedict--complete with homemade Hollandaise.
This is fuss-free food at its finest.