Breakfast/Brunch Bites

Directions

• Begin by cutting off the ends of each potato to create a flat bottom. Then, halve them so that each piece is approximately 1 inch tall.
• Place the halved potatoes in a pot of salted water. Boil them on low heat for precisely 7 minutes once the water begins to simmer. Avoid overcooking at this stage to prevent them from overcooking later in the oven.
• After 7 minutes, remove the potatoes from the water and allow them to cool.
• Preheat the oven to 420 degrees Fahrenheit.
• Once the potatoes are cool enough to handle, use a melon baller or small measuring spoon to scoop out a small piece from the top of each potato half.
• Sprinkle a small amount of salt, black pepper, onion powder, and garlic powder over the potatoes. Be cautious with the salt since the bacon is already salty; you may choose to skip this step entirely.
• Wrap a piece of bacon tightly around each potato cup. Secure the ends with toothpicks and repeat until all potato pieces are wrapped.
• Bake the potato cups in the preheated oven for approximately 30-35 minutes, until the bacon starts to crisp up and the potatoes are cooked through. Then, briefly remove them from the oven and crack an egg into the crevice of each cup. For desired egg doneness, return the potato cups to the oven for an additional 2 minutes for runny yolks (sunny side up), 3 minutes for over easy style, or 4 minutes for firmly cooked yolks.