2 lbs fingerling potatoes
12 oz applewood smoked bacon, cut into 1 inch pieces
1/4 c maple syrup
1/2 tsp cayenne pepper
butter for baking dish
6 oz. shredded Manchego cheese (2 c)
5 scallions, white and green, chopped
6 large eggs, beaten
1 c whole milk
1/2 tsp salt
1/2 tsp ground pepper

2 lbs fingerling potatoes 12 oz applewood smoked bacon, cut into 1 inch pieces 1/4 c maple syrup 1/2 tsp cayenne pepper 6 oz. shredded Manchego cheese (2 c) 5 scallions, white and green, chopped 6 large eggs, beaten 1 c whole milk 1/2 tsp salt 1/2 tsp ground pepper

1. Preheat oven to 350. In large pot, cover potatoes with water and bring to a boil. Reduce to a simmer, cook until tender, about 10-15 minutes. Drain and let cool until you can handle. Cut each potato in half lengthwise.

2. In a large skillet over medium high heat, cook bacon until crisp, about 6 mns per side. Remove skillet from heat and stir in maple syrup and cayenne pepper.

3. Butter 3 qt. baking dish. In bowl stir together potatoes and bacon with cheese and scallions. Transfer to baking dish.

4. In large bowl whisk together eggs, milk, salt and pepper. Pour over potato mixture. Bake until top is golden, about 50 minutes.