• 8 slices of Smithfield® Thick Cut Bacon, cooked and crumbled,
  • 1/2 teaspoon pepper,
  • 2 cups frozen shredded potatoes,
  • 3/4 cup shredded cheese,
  • 6 each eggs,
  • 1 small onion, diced,
  • 2 tablespoons olive oil,
  • 1/4 cup red pepper, diced fine,
  • 3 tablespoons chives, chopped,
  • 1/2 teaspoon salt,
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MAIN DISH

Breakfast Nests

Preheat oven to 425°F. Fry chopped bacon until cooked, remove and drain on paper towel. Remove most of the grease out of the pan, add onion and red pepper, sauté about five minutes.

In a large bowl, mix potatoes, 3/4 of the bacon, cheese, olive oil, vegetables, salt and pepper together.

Grease a large muffin tin and press potato mixture into the tin making a slight hole in the middle. Cook about 25 minutes until golden brown.

Crack an egg into each potato cup, being careful not to break the yolk. Sprinkle tops with salt and pepper and place back into oven for about 10-15 minutes, until whites are set. Carefully remove from muffin cups using a fork and a spoon. Garnish with extra crumbled bacon and chives.

Per Serving (excluding unknown items): 172 Calories; 14g Fat (72.3% calories from fat): 9g Protein; 3g Carbohydrate; 1g Dietary Fiber; 219mg Cholesterol; 383mg Sodium, Exchanges: 0 Grains (Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.