Egg muffins with mushrooms, bacon and potatoes

Fry the bacon until it has a nice brownish-red crust. Place it on a napkin to remove excess fat. Then cut the bacon into slices.

Wash the mushrooms, dry and cut into half rings. Chop the onion. Place a skillet over medium heat, heat half the vegetable oil in it and fry the mushrooms and onions.

Cut the cheese into small cubes, grate the other cheese. Wash the potatoes, peel them and use a potato peeler to make thin plates.

Break the eggs into any container. For convenience, it is best to use a jug. Add a little water or milk for lightness. Season with salt and pepper.

Lubricate muffin molds with a little vegetable oil. Place the potato slices in a portion of the wells. Salt a little. Add sautéed mushrooms and onions. Put tomatoes, bell peppers, herbs on top. Sprinkle with grated cheese.

To make bacon muffins, place the bacon slices on the bottom of the mold. Top - bell pepper, tomato, herbs and hard cheese.

To make the mushroom muffins, place the fried mushrooms and onions in the bottom of the mold. Add feta cheese. Top with tomato, bell pepper and herbs.