How to make it

  • In a hot cast iron skillet, add the olive oil. Then add the onions and peppers, cook and stir in the skillet until soften and they start releasing their juices.
  • Add the sliced potatoes, paprika and the salt & pepper.
  • Cook on a low flame for approximately 10 minutes or until all of the potatoes are tender.
  • Stir every 3 minutes. If the potatoes start to stick to the skillet, just add a little water or stock to loosen everything up.
  • Just before serving, sprinkle the thyme leaves on the home fries.
  • Get your muffin pan.
  • Cut each slice of turkey bacon in half.
  • In each muffin compartment, lay 2 pieces of turkey bacon in there; one horizontally and one vertically.
  • Continue laying the bacon for 12 muffin compartments.
  • Pre bake the bacon in the muffin pan at 350 degrees for 10 minutes. This will release the bacon fat and crisp the bacon. Once done, let cool for a few minutes.
  • While the bacon is cooling, in a medium bowl, crack open the eggs, add the milk and whisk.
  • In a hot cast iron skillet add the diced peppers, onion and tomato then add your salt and pepper. Cook and stir in the skillet until soften and they start releasing their juices.
  • Let cool for 5 minutes.
  • Add the cooked peppers, onion and tomato to the eggs and whisk again until completely combined.
  • Using a 1.5 oz ice cream scoop, dish out the uncooked egg mixture into each muffin compartment.
  • Place the muffin pan in the oven and bake at 350 for 10 minutes. The eggs should be firm to the touch.
  • When done, take then out of the oven and let cool for 5 minutes.
  • Make a little side salad to go with this, and you are done.

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