an ode to bacon

mmm i'm getting pretty good at breakfast. ran the oktoberfest 5k yesterday and one of the best things of the day was the smell of bacon coming from old boy's brewery ... so i had to treat myself to a nice brunch the next day. and yes. i did consume the bacon fat to 6 pieces of bacon.

Mini Bacon and Potato Frittatas - fills 4 ramekins

INGREDIENTS:

6 strips Bacon

1/4 Onion

Potato, peeled and cut into 1/2 inch cubes

4 Eggs

2 tbsp Whipping Cream - approx

Parmigiano reggiano

METHOD:

Pre heat oven to 400 degrees

1. In a non stick skillet fry 2 strips of bacon for its delicious bacon fat. After the bacon is crispy to the point where the fat will melt in your mouth, remove from pan and consume.

2. Add onion and potatoes to delicious bacon fat and fry until crispy and golden.

3. In a bowl, whisk 4 eggs with approx 2 tablespoons whipping cream and pour mixture into ramekins. Sprinkle little bits of parmesan cheese into mixure in cups.

4. Take a pair of kitchen shears and cut up remaining bacon into small delicious pieces and add to potato and onions. Fry Fry Fry. When the bacon is crispy and done adding even more bacon fat to the potatoes, use a pair of tongs and place mixture into ramekins.

5. Place ramekins into oven for 15 minutes

6. Remove from the oven - your mini frittatas should rise and puff up over the top of the ramekins and have a delectable golden sheen.

7. Consume