Bacon & Sunflower Microgreen Breakfast

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Ingredients

8	Large	Strips of smoked bacon, cooked until crispy and chopped
4	Cups	Peeled and grated Potatoes
1	Cup	Grated yellow onion
1	Cup	Fresh breadcrumbs
1/4	Cup	Jalapeño pepper, finely chopped
1	Handful	Sunflower microgreens
1	Teaspoon	Garlic, minced
1 1/4	Teaspoon	Salt
5	Large	Eggs

Preheat the oven to 375 degrees Fahrenheit.
In a food processor fitted with the grater attachment, grate the potato and onion.
Remove and squeeze out any liquid from the potatoes and onion.
Toss the potatoes and onion with the bacon oil, breadcrumbs, jalapeño pepper, and garlic in the pan.
Increase the heat, and add the olive oil.
Cook for 18 minutes, stirring regularly until it is golden brown.
Combine the bacon chunks with the rest of the pan’s ingredients.
Add a dash of salt and pepper to the dish.
Arrange six ramekins or a baking dish on a sheet pan.
Divide the potato-bacon mixture evenly between the ramekins or pour the entire mixture onto the baking dish.
Gently press down on the potatoes with the back of a spoon.
Make an indentation in the potatoes with the back of a spoon, then crack an egg into each one in the ramekins, or evenly sprinkle them over the potatoes in the baking dish.
Bake for 15 minutes, or until the eggs are thoroughly cooked.
Arrange a layer of microgreens on top of the dish.