Categories: Breakfast Dishes

Ingredients

• 12 baby bliss or other small potatoes
• 9 oz. fresh baby spinach
• 1 cup part-skim ricotta cheese
• 2 eggs, beaten
• 2 Tbsp. chopped chives
• 6 slices uncooked Canadian bacon, cut into quarters
• 1 cup shredded cheddar cheese

Directions

1. Heat oven to 350 degrees. Place muffin liners in 12-2ell muffin tin.

2. Wash and steam potatoes until just done or slightly underdone, about 10 minutes. Cool immediately. Slice each potato into 4 rounds. Set aside.

3. Combine ricotta cheese, eggs and chives.

4. Place one of the middle potato rounds in bottom of each muffin hole so it lays flat. Top with a quarter slice of bacon, 1 tsp. ricotta cheese mixture, about 2 Tbsp. spinach and about 1 Tbsp. cheddar cheese, repeat layers. Top with remaining potato rounds and sprinkle with remaining shredded cheese.

5. Bake 30 minutes or until set.

Email to a friend | Print this recipe | Back