Muenster-Bacon Egg Cups

let's get crackin'  -  makes 12 egg cups

• 10 strips of thick-cut bacon
• 1 tbsp olive oil
• 1 dozen eggs
• 1/2-1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp oregano
• No Crumbs Left Marinated Onions
• 1 1/2 cups frozen shredded potatoes
• 12 slices of muenster cheese, sliced in half

1. Preheat your oven to 350 degrees.
2. Line a baking sheet with foil for easy cleanup, lay the bacon in a single layer,  & bake for 35 minutes.
3. Remove the bacon from the oven & set the slices on a paper towel to absorb the excess oil. Then chop the bacon into bite-sized pieces
4. While the bacon is cooking, heat 1 tablespoon of olive oil on medium high heat, add the shredded potatoes & cook for about 7-10 minutes until lightly browned.
5. In a large mixing bowl, crack 1 dozen eggs & add your seasoning.
6. Beat the eggs with a hand mixer or immersion blender to make them extra fluffy.
7. Take a silicone muffin tray & line the tray with 2 half slices of the muenster cheese to make your "cheese shell."
8. Layer a tablespoon or 2 of the potatoes on top of the cheese & push down into the muffin mold.
9. Add the chopped bacon on top of the potatoes, ladle in your egg mixture until it is filled just below brim of the muffin tin.
10. Top with a few slices of Teri's marinated onions.
11. Bake the egg cups for 35 minutes, remove from the oven & pack them in an airtight container to eat throughout the week.