2 slices Bacon, compatible with 30, sliced
4 ounces ground turkey
1/3 cup chopped red or green bell
1/4 cup chopped onion
1 1/3 cup coarsely grated Yukon Gold potatoes (about 10 ounces)
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
5 large eggs, broken
HEAT the oven to 375 ° F.
Lightly grease eight 2-inch muffin cups.
In a large skillet, partially cook the bacon over medium heat, stirring occasionally, for about 5 minutes.
ADD the turkey, pepper and onion.
COOK, stirring occasionally, until the turkey is cooked through and the bacon is crispy, 5 to 7 minutes.
TRANSFER In a large bowl.
ADD the potatoes, sage, thyme, garlic powder, salt and pepper to the meat; stir to combine.
Fill a spoon into the muffin cups. Pour the eggs over the filling until the cups are full.
BAKE for about 20 minutes until a knife placed in the center comes out clean. Run the knife around the edges of the muffin cups to release the muffins. Serve warm.