Bacon and Egg Cups with Potatoes, Parmesan and Blossoms

6 slices of bacon
3 small potatoes, diced
1 medium zucchini, diced
3 tbsp rosemary (or herb of your choice)
6 tbsp heavy cream
3 tbsp butter
6 large eggs
grated Parmesan
squash blossoms (optional)

Preheat the oven to 350F. Lightly coat 6 muffin tin cups with oil. In a skillet, cook the bacon until cooked but not crisp. Line the sides of the cups with a slice of bacon. In the same skillet, keep about ½ tablespoon of the bacon grease, remove the remaining, and cook the potatoes until tender. If you don’t have that much leftover grease, add some butter or oil. Place the potatoes and zucchini in the bottom of the 6 cups, divided evenly, making sure the bacon stays on the side. Top the potato mixture with ½ tbsp of rosemary, 1 tbsp of cream and ½ tbsp of butter in each cup. Crack an egg over the top of each cup, grate the Parmesan over the top of the egg, sprinkle salt/pepper and place the optional torn blossoms on the very top. Bake for 20 to 25 minutes or until the egg is set. Serve with toast or a muffin.