Ingredients:

  • 2 lbs Yukon Gold potatoes, diced into ½ inch cubes
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 6 oz thick-cut bacon, diced
  • 1 cup sharp cheddar cheese, shredded
  • 4 large eggs
  • 2 tbsp heavy cream
  • 1 tsp salt

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  3. Spread potatoes on the baking sheet and roast for 20-25 minutes, flipping halfway through, until mahogany-colored and tender.
  4. Divide the roasted potatoes evenly between 4 oven-safe ramekins, pressing them down with a spoon to create a small well in the center.
  5. Sprinkle the diced bacon and shredded cheddar cheese over the potatoes.
  6. Return the ramekins to the oven for 5-8 minutes until the cheese is bubbling and melted.
  7. In a small bowl, lightly whisk each egg with a splash of heavy cream and a pinch of salt.
  8. Carefully pour one egg mixture into the center well of each ramekin.
  9. Bake for an additional 12-15 minutes until the eggs are set.