Bite-Size Bacon Quiches

1 large red potato, peeled and diced
6 large eggs
6 bacon slices, cooked until crispy and finely chopped
2 green onions, thinly sliced
½ c. grated Parmesan cheese
2 t. minced fresh thyme
Salt, black pepper to taste
1/3 c. sour cream
Fresh thyme sprigs, sliced green onion, garnish

1. Preheat oven 375.
2. Cook potatoes in salted boiling water until tender. Drain.
3. Combine eggs, bacon, green onions, cheese, thyme, salt and pepper. Whisk until well blended.
4. Stir in potato.
5. Spoon about 1 T. egg mixture into each cup of a lightly greased mini muffin pan.
6. Bake 12-15 minutes or until lightly browned.
7. Cool in pans for about 5 minutes.
8. Remove from pan, top each quiche with about ½ t. sour cream and garnish if desired.
*****Can be served warm or room temp. Freeze well.