inchOne russet potatoscrubbed well, and chopped into small ½ dice
½red pepperdiced
½cupyellow oniondiced
8-10olives chopped
½cuptomatoes chopped
1tablespoonchopped peppers
½cupshredded cheese
8eggs
½cuphalf and half
Instructions
Preheat the oven to 375 degrees
scrub the potato well, chop it into a small ½ inch dice. Sprinkle with a tablespoon of olives oil and 1 teaspoon grill seasoning (I used Lawry's). Spread onto a baking sheet and bake for 20 minutes, stirring once during cooking.
While the potatoes are cooking chop the red pepper & onion. Melt 1 tablespoon butter in a skillet over medium heat.. Add the peppers and onion to a skillet. Sauté for about 6-7 minutes until they are softened. Remove from heat.
Chop the tomatoes and olives, add to the skillet.
After 20 minutes remove the potatoes from the oven and add them to the skillet. Mix everything together well.
Crack the eggs into a mixing bowl. Add the half & half, salt and pepper. Using a mixer, mix well for a minute on high speed.
Spray the muffin tin well with non-stick coating. Spoon a heaping tablespoon into each muffin, top with about a teaspoon of cheese.
Using a measuring cup (for ease of pouring) fill each muffin tin within ¼ inch of top with egg mixture. Do not overfill.