Potato Flower & Egg Cups

By AnneS

Ingredients

• 5 5 5 washed & thinly sliced potatoes (skins on)
• 5 5 5 washed & thinly sliced potatoes (skins on)
• 5 5 5 washed & thinly sliced potatoes (skins on)
• 2 2 2 tsp. salt
• 2 2 2 tsp. salt
• 2 2 2 tsp. salt
• 1 1 1 tsp. pepper
• 1 1 1 tsp. pepper
• 1 1 1 tsp. pepper
• 1 1 1 tsp. paprika
• 1 1 1 tsp. paprika
• 1 1 1 tsp. paprika
• 1 1 1 tsp. garlic powder
• 1 1 1 tsp. garlic powder
• 1 1 1 tsp. garlic powder
• 1 1 1 Tbsp. vegetable oil
• 1 1 1 Tbsp. vegetable oil
• 1 1 1 Tbsp. vegetable oil
• 2 2 2 cups cheese blend
• 2 2 2 cups cheese blend
• 2 2 2 cups cheese blend
• 5 5 5 strips cooked & crumbled bacon
• 5 5 5 strips cooked & crumbled bacon
• 5 5 5 strips cooked & crumbled bacon
• 12 12 12 eggs
• 12 12 12 eggs
• 12 12 12 eggs
• Sprinkle of salt
• Sprinkle of salt
• Sprinkle of salt

Details

Servings 6

Preparation

Step 1

1. Wash and thinly slice all 5 potatoes and set the slices in a bowl. Fill the bowl with water, be sure to get all of the potatoes wet, then dump the water.
2. Add the salt, pepper, paprika, & garlic powder, then thoroughly mix to coat the potato slices.
3. Coat a muffin pan with the vegetable oil, and start layering the potato slices (6 at a time) into the shape of a flower. Five petals, and a base. Sprinkle the cheese blend into the bottom of each of the potato flower cups, then bake @ 400 degrees for 10 minutes.
4. Once out of the oven, add the crumbled bacon on top of the cheese. Now add one whole egg each to every muffin hole, and sprinkle with a little salt.
5. Bake @300 degrees for 20-25 minutes