BACON, EGG, AND POTATO CUPSAdapted from Mom, What’s for Dinner? Serving size: 6 cups Ingredients: 6

BACON, EGG, AND POTATO CUPSAdapted from Mom, What’s for Dinner? Serving size: 6 cups Ingredients: 6 slices of bacon 6 slices of potatoes, little less than an inch thick 6 eggs Salt and pepper  Directions: Preheat the oven to 400° F. Spray large muffin pan with cooking spray. In frying pan, cook slices of potatoes (in vegetable oil or butter) until about half way done. Take out and let cool. In same frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Press the potato slices into the bottom of each muffin well. Curl a piece of bacon around the periphery of each potato, positioning it between the potato and the muffin tin to help keep it in position. Crack one egg into each muffin well. Be careful not to break the yolk. Bake until done, about 15 minutes. Watch the eggs carefully, because I found that what I thought were still runny whites actually were not. They take on a shiny appearance, fooling you into thinking they aren't done, so be careful and don’t overcook. Run a knife around the edge of each muffin well and pop the egg cups out.  Season with salt and pepper to taste and if desired, serve with hollandaise sauce on side.    -- source link

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