Individual Baked Omelets

2 tablespoons unsalted butter
1 medium russet or red skinned potato, peeled & diced in 1/2 inch dice
1 small yellow onion, diced
1 teaspoon salt
1/2 bell pepper (color of your choice); seeded & dice
4 slices of bacon, cooked & chopped
1 tomato, seeded & finely chopped
1/2 cup shredded cheddar cheese
2-3 green onions, sliced
6 large eggs
1/2 cup heavy whipping cream or half & half
1/4 teaspoon freshly ground black pepper
dash of hot pepper sauce such as Tabasco (optional)

Preheat the oven to 350 degrees and lightly grease a large 6 cup jumbo muffin pan

Melt the butter over medium heat in a skillet. Add the potato, onion and 1/2 teaspoon and sauté, stirring occasionally. Add the bell pepper and continue sautéing until cooked through. Transfer this vegetable mixture to a bowl and add the bacon, tomato, cheese and green onions; set aside.

In a large bowl, whisk together the eggs, cream or half & half, remaining salt, pepper and hot sauce. Stir in the vegetable mixture. Pour this mixture evenly among the greased muffin cups.

Bake in the preheated oven for 20-30 minutes. Lightly shake the pan; if the omelets look or feel runny in the middle, bake for another 5 minutes until firm. Serve warm.