Does anyone else besides me love breakfast for dinner? Since I start work early in the morning, I don’t usually get a chance to cook breakfast, but love the experience of cooking and eating this comfort food. So, breakfast for dinner makes an appearance in our kitchen quite often. This evening’s delicacy is an easy egg, bacon, potato breakfast bake. Here’s the recipe:
Egg + Bacon + Potato Breakfast Bakes
Makes 12, and they keep well!
4 large potatoes, washed
1 tablespoon of vinegar
12 strips of bacon
Salt, to taste
Dice the potatoes into small squares and place in a large pot. Add enough water to cover the top and add the vinegar. Boil them for 30 minutes, or until almost soft. Drain and set aside.
Heat your oven to 450 and grease a muffin pan.
Circle the bacon around the muffin cups and spoon potatoes in the middle until the muffin cup is full. Repeat with all 12.
Crack one egg in each muffin cup on top of the bacon and potatoes.
Salt to taste and bake for about 15 minutes, until the bacon is cooked to perfection.
Let them sit for 5 minutes then scoop them out and drizzle with hot sauce, maple syrup or whatever you like!