Categories: Breakfast, Eggs

Ingredients

• 2 tablespoons unsalted butter
• 1 medium russet potato, peeled and cut into 1/2-inch dice (any red-skinned potato)
• 1 small yellow onion, diced
• 1 teaspoon salt
• 1/2 red bell pepper, diced
• 4 slices bacon, cooked and chopped into small pieces
• 1 fresh tomato, seeded and finely chopped
• 6 large eggs
• 1/2 cup heavy whipping cream or 1/2 cup half-and-half
• 1/4 teaspoon freshly ground black pepper
• hot pepper sauce, to taste

Directions

1. Preheat oven to 350°; generously butter 6 Texas-size (3 1/2 inches in diameter and 2 inches deep) muffin cups or line them with muffin wrappers.

2. Melt the butter in a medium skillet set over medium heat.
3. Add in the potato, onion, and 1/2 teaspoon salt; saute for about 5 minutes, stirring occasionally.
4. Add in red pepper and saute for 15 minutes, continuing to stir occasionally.

5. Taste to make sure the potato is cooked through, if not—cook for a few minutes longer, until the potato is fully cooked but not mushy.

6. Remove the vegetable mixture from the heat and stir in the bacon and tomato.
7. Whisk the eggs, cream, remaining 1/2 teaspoon salt, pepper, and hot sauce together in a big bowl.
8. Pour the egg mixture evenly into the muffin cups (the egg mixture will almost reach the top, which is ok).
9. Bake for 20-30 minutes; lightly shake the pan; if the omelets look or feel runny in the middle, bake for 5 more minutes, until firm.
10. Serve warm.
11. **Almost any vegetable or meat can be diced or sliced and sauteed before adding to the omelets—mushrooms, zucchini, green onions, precooked crumbled sausage, and diced ham.

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