I found this recipe on one of my favorite food blog sites called Culinary in the Country. One of the things I learned while making this is that for the egg substitute, I could use mayonnaise! But, it took 12 tablespoons!! It seemed like a lot, but it worked out well and the end result was very tasty. Ben really liked these. I made them for dinner, but then he wanted the leftovers for breakfast again this morning. I actually think it’s a better breakfast item than dinner…but there are those of you out there that love breakfast for supper anyway. I’ll just call you crazy.
3/4 lbs. red potatoes, halved
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cloves, garlic minced
3/4 cup shredded sharp white cheddar
6 center-cut bacon slices, cooked and crumbled
3 large eggs
1 cup egg substitute (or 12 tablespoons mayonnaise)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 15-20 minutes or until tender. Drain and cool until you can easily cut them. Cut potatoes into small cubes.
Preheat oven to 375
Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
Combine eggs, egg substitute, salt, cayenne and black pepper. Spoon vegetable mixture evenly into 12 muffin cups coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake for 18 minutes or until set. Let cool for 2 minutes and then remove from the muffin tins and enjoy!