Gouda and Potato Egg Bites

Start to finish: 55 minutes
Impresses: 4

Ingredients
6 leftover Crispy Smashed Baby Potatoes
3 eggs
1/3 cup half and half
½ cup shredded Gouda
2 slices thick-cut bacon, cooked and chopped
½ teaspoon kosher salt
½ teaspoon black pepper
Fresh herbs, optional

Method
Heat oven to 350 F. Coat a 6-cup muffin tin with cooking spray. Set on a foil-lined baking sheet.

Place one Crispy Smashed Baby Potato into each muffin cup. In a large bowl, whisk together eggs, half and half, shredded Gouda, chopped bacon, salt and pepper until fully combined. Evenly pour egg mixture into each muffin cup. Bake 18 minutes, or until a toothpick inserted in the center comes out clean. Let rest 10 minutes before serving. If making ahead of time, be sure to cool completely before storing in an airtight container in the refrigerator. Garnish with herbs of choice.