Breakfast Cups
Breakfast Cups are crispy tater tots that are smashed and topped with cheese, bacon, and filled with an egg mixture, all baked in a muffin tin.
Servings: 12
Calories: 256kcal
Ingredients
Potatoes
- 1 package frozen tater tots, seasoned
Egg Mixture
- 8 large eggs, room temperature
- ¼ cup yellow onion, finely diced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 slices thick-cut bacon, cooked and crumbled (reserve some for topping), divided
- ½ cup mild cheddar cheese, shredded, divided
- parsley, minced (for garnish)
Instructions
- Preheat oven to 350°F and spray a muffin tin with nonstick cooking spray. (Don't skip this step! You can also use muffin liners)
- Place 5 frozen tater tots into each cup.
- Bake 15-20 (or until slightly crispy); they will continue to cook in a later step.
- Remove the tater tots from the oven and use a glass or the round edge of a spoon to press and form the tater tots into the base and up the sides of the muffin cups.
- Top each with ½-1 tablespoon of shredded cheese.
- Top with about 1 tablespoon crumbled bacon.
- In a medium bowl combine eggs, onion, salt, and pepper. Whisk to combine.
- Evenly distribute the egg mixture into each muffin cup, filling each about ⅔ full.
- Bake 15-20 minutes, or until cooked through and no longer jiggly in the center.
- Garnish with reserved bacon and parsley. Let them rest about 5 minutes before serving.
Nutrition
Calories: 256kcal