Bacon Tater Egg Cups recipe
All Recipes Breakfast and Brunch Recipes Potatoes
Ingredients
- 24 frozen bite-size potato nuggets (such as Tater Tots®) cooking spray 1 cup chopped mushrooms 1 cup chopped onion ½ cup chopped red bell pepper ½ cup chopped fresh spinach 3 green onions, chopped ¼ cup chopped sun-dried tomatoes, or to taste 10 slices cooked bacon, chopped 12 eggs 1 teaspoon heavy whipping cream ½ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon ground black pepper ½ cup shredded Monterey Jack cheese
Nutrition Info
- 129.2 caloriescarbohydrate: 7 gcholesterol: 190.8 mgfat: 8 gfiber: 1.1 gprotein: 8.5 gsaturatedFat: 2.8 gservingSize: -sodium: 276.1 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Bacon Tater Egg Cups
Directions
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Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets onto a baking sheet.
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.
Reduce oven temperature to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
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.
Beat eggs, cream, salt, garlic powder, onion powder, and pepper together in a large bowl.
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.
Bake in the preheated oven until set in the middle, 20 to 25 minutes.