Jalapeño, Bacon, Potato Egg Muffins

• 12 vital farms organic pasture raised eggs

• 1/4th cup coconut milk

• 8 slices of bacon

• 1 cup shredded yukon gold potato

• 1/2 cup sliced scallions

• 1 diced and seeded jalapeño

• Salt and pepper to taste

• 12 parchment paper muffin liners

• Muffin pan

Preheat your oven to 400 degrees and prepare a 12 cup muffin pan with muffin liners!

In a large skillet, cook bacon and set aside, leaving the bacon fat in the pan. If there is too much bacon fat, you can remove some, just make sure to leave enough to cook your veggies. Over low to medium heat, add in scallions and jalapeño. While that is cooking, shred potato and squeeze out the excess liquid then add to your pan. Season with salt and cook everything together for a few minutes until browned and soft, then remove from heat and let the mixture cool. In a separate bowl, whisk together eggs, coconut milk, and salt and pepper. Add in the potato mixture to the eggs then pour into the muffin pan. Cook for 20 minutes and enjoy!