Egg Muffins!

I know it's not technically a "muffin" by ingredients alone, but I think the name fits.

Start with rendering your bacon, just to the point where the fat coats the pan.

Add your diced potato. For my needs, I only used half of a medium sized potato. You want to fry the potato with the bacon for a few minutes until slightly tender.

Next add diced onion and diced bell pepper.

Season your mixture. I used salt, pepper, and Slap Ya Mama Cajun Seasoning.

Once you've cooked the whole mixture to the point where the potatoes almost seem done, add your diced tomatoes. You don't want to add tomatoes too early because they will just disintegrate on you, and you want some tomato chunk in the end.

In a bowl, crack four eggs, add a dash of salt and pepper, and about a tablespoon of parsley flakes.

Open up your puff pastry sheet. Make sure your surface is floured. Get a large cup or circular cut out, and make your circles.

You can roll your pastry sheet out in advance, but really it's not a big deal if you don't, because you will need to roll the circles out some more to fit your cups after you cut them.

Next, line your cup cake tin (I used a silicone one today) with the puff pastry.

Add a layer of cheese.

Take your potato mixture and fill your cups.

Take your egg mixture, and spoon or pour (gently) into your cups.

Top with cheese. Add a little bit of salt and pepper on the top as well, just not too much.

Put in the oven at 350 for about 25 minutes. You will know they are done because the dough turns nice and golden, and the egg mixture puffs up like a muffin.

Enjoy!