Tater Tot Cups with Eggs and Cheese
Tater tots mashed into a muffin pan, filled with cheddar cheese and eggs, then baked until the eggs reach your desired doneness.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 tater tot cups
- Category: Breakfast, Gluten Free, Vegetarian
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 50 -60 tater tots, thawed
- Non-stick cooking spray
- 12 eggs
- 12 tablespoons shredded cheddar cheese or more
- Freshly ground black pepper
- chopped green onion for garnishing
Instructions
- Preheat oven 375°F.
- Allow the tater tots to sit a few minutes to soften so you can squish them or microwave them for a minute or two to expedite the process.
- Spray a 12-cup muffin pan with non-stick cooking spray.
- Place 4 or 5 tots in each cup. Mash with a back of spoon to line the bottom and sides of each cup.
- Add 1 tablespoon of cheddar cheese into each cup. Place in oven and bake 5 minutes.
- Remove the muffin pan from oven and break an egg into each cup. Sprinkle a little more cheese on top of each egg.
- Bake 12-15 minutes until white and yolk are set and the eggs reach to your desired doneness.
- Remove from oven and use a rubber spatula to loosen edges and bottom of each tater tot cup. Transfer the cups to a serving platter. Sprinkle with freshly ground black pepper and chopped green onion. Enjoy!
Notes
You can add sausage, spinach, mushrooms in these tater tot cups. Just use a bigger size muffin pan.
Nutrition
- Serving Size: 1
- Calories: 717
- Sugar: 1.2g
- Sodium: 1668mg
- Fat: 35.1g
- Saturated Fat: 8.9g
- Carbohydrates: 91.9g
- Fiber: 8.3g
- Protein: 14.1g
- Cholesterol: 171mg