This is a perfect on the move breakfast companion, easy to make ahead and reheat
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IN YOUR BAG
1 bag serves 2
4 organic eggs
½ cup organic milk
6 organic slices of bacon
6 potato pancakes
4 slices of organic cheese
5 fresh chives
1 silicon cupcake pan
Preheat the oven to 350
Spray the 6 well classic cupcake pan with nonstick cooking spray.
1. Cook the bacon
In a frying pan over medium heat, cook the bacon, turning once until crispy, about 8 minutes. Transfer to a plate with paper toweling to remove excess grease, when cool to the touch coarsely chop the bacon, set aside
2. Prepare and season the eggs
Beat the eggs in a small bowl with the milk, season with salt and pepper, fold in the bacon pieces, thinly sliced chives, and the cheese.
3. Assemble the breakfast bites, lightly butter the inside of each cupcake well. place one potato pancake in the bottom of each well, pour ¼ cup of the egg mixture over the potato pancake evenly distributing the bacon. Next layer with ½ cheese slice and top with another pancake.
4. Bake in a 350 oven for 25 minutes. Let the bites cool in the pan for 5 minutes. Loosen the sides of each bite with a table knife, then lift them out with a fork.
5. Store the bites in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350
Crack and beat the eggs
Cut the chives with scissors
Tear the cheese in half
Layer the ingredients in cupcake pan wells.