Preheat oven to 180ºCº. Lightly grease a 12 hole, 1/2 cup capacity muffin pan. Spray frying pan with oil and place over moderate heat. Cook the bacon for 2-3 minutes or until crisp.
Divide the potatoes and bacon between muffin cups. Whisk the eggs, dip and light cream together in a jug and pour into cups. Bake for 15 minutes or until cooked through and golden.