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Leek & Bacon Egg Tottins

Leek & Bacon Egg Tottins printPrint Recipe

  • 1 can TJ’s Canola Oil Spray
  • 3/4 bag TJ’s Sweet Potato Tots
  • 1 Tbsp TJ’s Unsalted Butter
  • 1 package fresh TJ’s Trimmed Leeks, ends trimmed, quartered lengthwise & roughly chopped
  • 6 slices TJ’s Uncured Apple Smoked Bacon
  • 8 TJ’s Eggs
  • TJ’s Salt & TJ’s Pepper, to taste
  • 1/2 log Silver Goat Garlic & Herbs Chevre
  • *You will also need a standard, 12-slot muffin tin (or 12 ceramic ramekin or 12 mason jars placed on a high-rimmed baking tray)*

Preheat oven to 400 degrees. Spray cups with canola oil. Line each cup with three or four sweet potato tots and set aside. Add butter to a medium pan on medium heat, and sauté leeks 2-3 minutes until caramelized. Remove from pan and set aside in a medium bowl. Cook bacon in the same pan. Once crispy, remove to cool, blot dry, then chop into small pieces. Add bacon pieces to bowl of leeks, then stir in eggs, salt and pepper. Set bowl aside. Add three to four pinches of goat cheese on top of the sweet potatoes in each cup. Then, evenly distribute the egg mixture among the cups. Bake for approximately 20-23 minutes until egg is cooked and tops have browned slightly. Allow to cool for a minute, then run a knife around the edges of each cup, carefully remove and place in a serving platter. Serve immediately.

Serves: 12
Cooking Time: 40 - 45 Minutes

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