Name: Bacon Tater Egg Cups
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 24 frozen bite-size potato nuggets (such as Tater Tots®); cooking spray; 1 cup chopped mushrooms; 1 cup chopped onion; 0.5 cup chopped red bell pepper; 0.5 cup chopped fresh spinach; 3 green onions, chopped; 0.25 cup chopped sun-dried tomatoes, or to taste; 10 slices cooked bacon, chopped; 12 eggs; 1 teaspoon heavy whipping cream; 0.5 teaspoon salt; 0.25 teaspoon garlic powder; 0.25 teaspoon onion powder; 0.25 teaspoon ground black pepper; 0.5 cup shredded Monterey Jack cheese

Bacon Tater Egg Cups

Bacon and Tater Tots are baked with eggs and veggies in these delicious egg cups, an easy breakfast to take on the run in the morning.

50 min total 15 min prep 35 min cook 12 129 cal

Instructions

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1 Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets onto a baking sheet.
2 Bake in the preheated oven until nuggets are half-cooked, 10 to 12 minutes. Allow to cool until easily handled. Cut each nugget in half.
3 Reduce oven temperature to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
4 Heat a large skillet over medium heat; cook and stir mushrooms, onion, red bell pepper, spinach, green onions, and sun-dried tomatoes for 5 minutes. Drain excess liquid and stir in chopped bacon.
5 Beat eggs, cream, salt, garlic powder, onion powder, and pepper together in a large bowl.
6 Spoon bacon mixture into the prepared muffin cups and top each with Monterey Jack cheese. Pour egg mixture over cheese layer until each cup is nearly full. Place 4 potato nugget halves into each.
7 Bake in the preheated oven until set in the middle, 20 to 25 minutes.