Camelina Oil Breakfast Cupcake

1 pack of bacon (375 g)

3 tablespoons (45 ml) of virgin camelina oil Signé caméline

2 sweet potatoes, cut in think slices

1 1/2 c. (375 ml) of diced raw vegetables (tomatoes, peppers, mushrooms, zucchinis, onion)

6 eggs

salt & pepper

1/3 cup (85 ml) of vegetable milk of your choice

1/2 cup (125 ml) of grated cheese of your choice

1. With the rack in the middle position, preheat oven to 400°F (220°C).
2. Cook the bacon in a skillet with a drizzle of oil.
3. Cook the the slices of sweet potatoes with a dash of oil and season with salt & pepper. Set aside.
4. In a bowl, mix the eggs with the vegetable milk.
5. In each muffin pan, put the egg mixture, chunks of bacon, tomatoes, mushrooms, zucchinis, peppers and oignon. Add cheese on top.
6. Bake in the oven at 400  °F (200 °C) for 20-25 minutes and finish cooking under broil.
7. Place a slice of sweet potato and bacon on top of each cupcake and serve.