From the June 2016 Edition of In The Loop Magazine
Ingredients:
4 Eggs
2 English Muffins
4 slices cooked Canadian Bacon or Ham
1 1/2 cup Shredded Cheddar/Jack cheese
1 large Russet Potato, peeled, cut into small equal cubes and pre-cooked
12 strips Bacon, roughly chopped and pre-cooked
Fresh Parsley or Dill, for garnish
Salt and Pepper, to taste
Large Muffin tin
Parchment paper, cut to fit in each muffin tin leaving 1-inch extra popping out from top
Direction:
Preheat oven 450°F.
In a skillet over medium heat, add 1 tablespoon olive oil, then add potatoes, cook until soft and slightly browned (You can season with favorite seasoning or use salt and pepper). Set aside.
Cut parchment paper 1 inch or bigger to fit each large muffin tin and place in each muffin section.
Place 1/2 English muffin in bottom of each section.
Add one slice of Canadian bacon or ham. Sprinkle ham with cheese, covering the entire top.
Add cooked potatoes, splitting amount equally in each muffin section.
Crack each egg on top of potatoes, sprinkle salt and pepper to taste.
Bake for 15-18 minutes until egg cooked to your liking.
Garnish with pre-cooked bacon, dill or parsley.
Serve with salsa or ketchup.
Don't forget to bring dad hot coffee and or Mimosa when serving his Father's Day Breakfast Muffin casserole. Get creative, add side fruit or a personal note!
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