Leek & Bacon and Egg Tottins, GF

By MaryEllen

With delicate layers of sautéed Leeks, Uncured Apple Smoked Bacon, Garlic and Chevre, these Tottins (tots+muffins) are everything you want in a brunch bite.

Ingredients

• 36 Potato Tots
• 1 Tbsp Unsalted Butter
• 1 package fresh Trimmed Leeks, ends trimmed, quartered lengthwise & roughly chopped
• 6 slices Bacon
• 8 Eggs
• 1/4 teaspoon Sea Salt, or to taste
• 1/4 teaspoon Black Pepper, or to taste
• 1/2 log Chevre cheese

Preparation

Step 1

Preheat oven to 400°F degrees. Spray cups with canola oil. Line each cup with three potato tots and set aside.

Add butter and leeks to a skillet over medium heat, and sauté 2-3 minutes until leeks are caramelized. Transfer sauteed leeks to a medium bowl. In the same pan, cook bacon according to package directions. Once crispy, remove to cool, blot dry, then chop into small pieces.

Add bacon pieces to the bowl of leeks, then stir in eggs, salt, and pepper. Set aside. Add three to four pinches of goat cheese on top of the potato tots in each cup. Then, evenly distribute the egg mixture among the cups.

Place pan in center rack of the oven and bake 20-23 minutes until egg is cooked and tops have browned slightly. Allow to cool for a minute, then run a knife around the edge of each cup, and carefully remove tottins and place on a serving platter. Enjoy!