8 Servings 25 min Cook
3 Strip Bacon
8 Cup, diced Russet Potatoes
2/3 Cup Parmesan Cheese
1 Tbsp chopped Chives
8 Small Egg
Preheat oven to 400 degrees F and grease 8 holes of a 12 cup muffin tray
Cook bacon to desired crispiness, chop, and set aside.
Grate potatoes and squeeze out excess moisture.
Dry with paper towel.
Combine with Parmesan and season with salt and pepper.
Divide potatoe evenly among muffin cups of prepared pan.
Using the back of a teaspoon press mixture evenly over base and sides of holes to form a case.
Bake for 15 minutes.
Sprinkle 1/2 the bacon and 1/2 the chives over the base of each egg muffin.
Crack 1 egg into each hole sprinkle with remaining bacon and chives.
Bake for 10 minutes or until egg is just set and bacon is golden.
Let stand for 5 minutes before removing from pan.