Eggs n Bacon Cupcake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup muffin pan with cooking spray to ensure easy removal. (Prep time: 5 minutes)

Recipe View 8 mins In a spacious skillet, render the chopped bacon over medium heat until it achieves a delightful crispness, approximately 8 minutes. Carefully drain off half of the rendered grease. Transfer the bacon and the remaining flavorful grease to a large mixing bowl. Introduce the shredded potato, chopped shallots, and Parmesan cheese to the bowl, melding the ingredients harmoniously. (Cook time: 8 minutes)

Recipe View 5 mins Distribute the bacon-potato mixture evenly among the prepared muffin cups. Gently pour the beaten eggs into each cup, filling them to the brim. (Prep time: 5 minutes)

Recipe View 12 mins Bake in the preheated oven until the egg filling is firm to the touch, about 12 minutes. Once baked, remove the muffin pan from the oven and switch the oven setting to Broil. (Bake time: 12 minutes)

Recipe View 3 mins Adorn each cupcake with a slice of vibrant Roma tomato. Return the muffin pan to the oven under the broiler for approximately 3 minutes, or until the tomato is lightly toasted. (Broil time: 3 minutes)

Recipe View 5 mins Allow the cupcakes to cool slightly in the pan before carefully arranging them on a serving tray. Garnish each cupcake with a slice of creamy avocado, if desired, just before serving. (Cooling and Assembly time: 5 minutes)