2 tablespoons butter
1 medium potato, peeled and diced (1/2” cubes)
1 small sweet onion, diced (Vidalia, Walla-Walla)
1 teaspoon salt
½ red, orange, yellow or green pepper, seeded and diced
4 slices bacon, cooked and chopped (could use ham or sausage)
6 large eggs
1 cup shredded cheese, your choice
½ cup heavy cream or half & half
¼ teaspoon ground black pepper
¼ teaspoon Tabasco, or to taste
Preheat oven to 350 degrees. Spray 6 cup muffin tin (large muffins size) with non stick spray.
Melt the butter in a skillet over medium heat; add the potato, onion and ½ teaspoon of salt. Sauté for 5 minutes, add bell pepper and sauté 15 minutes longer, stirring occasionally. Taste potato to see if it is cooked thoroughly, if not cook for a little longer, until cooked, but not mushy, stir in the bacon.
Whisk together eggs, cream, black pepper, Tabasco and remaining salt, add cheese and stir to combine. Stir in the vegetable mixture.
Spoon tin muffin cups, almost to the top. Bake for 20 – 30 minutes. To check for doneness, shake the pan. If the eggs look runny, bake for a few minutes more.
Serve warm or at room temperature.