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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
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Buy on AmazonStep-by-Step Instructions
Preheat your oven to 425 degrees F (220 degrees C). Arrange the 24 frozen bite-sized potato nuggets in a single layer on a baking sheet. Bake them in the preheated oven for 10 to 12 minutes, or until they are half-cooked. This initial bake is crucial for achieving that desirable crispy crust for your egg cups. Once half-cooked, remove them from the oven and allow them to cool slightly until they are easy to handle. Carefully cut each potato nugget in half.
While the potato nuggets are cooling, reduce your oven temperature to 350 degrees F (175 degrees C). Prepare a 12-cup muffin tin by spraying each cup generously with cooking spray. This will help prevent sticking and ensure your egg cups come out perfectly.
Next, heat a large skillet over medium heat. Add the chopped mushrooms, onion, red bell pepper, spinach, green onions, and sun-dried tomatoes to the skillet. Cook and stir this vibrant vegetable mixture for about 5 minutes, or until the vegetables have softened and any excess liquid has evaporated. It’s important to drain any excess liquid from the vegetables to prevent your egg cups from becoming watery. Once cooked, stir in the chopped cooked bacon.
In a large bowl, beat the 12 eggs together with 1 teaspoon of heavy whipping cream, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, and ¼ teaspoon of ground black pepper. Whisk with a good whisk until the eggs are well combined and slightly frothy. This ensures a light and fluffy texture for your egg cups.
Now it’s time to assemble your egg cups! Spoon the bacon and vegetable mixture evenly into each of the 12 prepared muffin cups. Then, sprinkle about a tablespoon of shredded Monterey Jack cheese over the bacon mixture in each cup. Carefully pour the beaten egg mixture over the cheese layer until each cup is nearly full, leaving a small gap at the top for the eggs to rise. Finally, gently place 4 potato nugget halves into each muffin cup, pressing them slightly into the egg mixture.
Place the filled muffin tin into the preheated oven (350 degrees F / 175 degrees C). Bake for 20 to 25 minutes, or until the egg cups are set in the middle and lightly golden brown on top. You can test for doneness by gently pressing the center of an egg cup; if it springs back, it’s ready. Carefully remove the muffin tin from the oven and let the egg cups cool for a few minutes before serving. This makes them easier to remove from the cups. Serve warm and enjoy your delicious Bacon Tater Egg Cups!
Bacon Tater Egg Cups: The Ultimate Easy Breakfast & Brunch Delight!
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
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Arrange the 24 frozen bite-size potato nuggets in a single layer on a baking sheet. Bake them in the preheated oven for 10 to 12 minutes, or until they are half-cooked. This initial bake is crucial for achieving that desirable crispy crust for your egg cups. Once half-cooked, remove them from the oven and allow them to cool slightly until they are easy to handle. Carefully cut each potato nugget in half.
- While the potato nuggets are cooling, reduce your oven temperature to 350 degrees F (175 degrees C). Prepare a 12-cup muffin tin by spraying each cup generously with cooking spray. This will help prevent sticking and ensure your egg cups come out perfectly.
- Next, heat a large skillet over medium heat. Add the chopped mushrooms, onion, red bell pepper, spinach, green onions, and sun-dried tomatoes to the skillet. Cook and stir this vibrant vegetable mixture for about 5 minutes, or until the vegetables have softened and any excess liquid has evaporated. It’s important to drain any excess liquid from the vegetables to prevent your egg cups from becoming watery. Once cooked, stir in the chopped cooked bacon.
- In a large bowl, beat the 12 eggs together with 1 teaspoon of heavy whipping cream, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, and ¼ teaspoon of ground black pepper. Whisk until the eggs are well combined and slightly frothy. This ensures a light and fluffy texture for your egg cups.
- Now it’s time to assemble your egg cups! Spoon the bacon and vegetable mixture evenly into each of the 12 prepared muffin cups. Then, sprinkle about a tablespoon of shredded Monterey Jack cheese over the bacon mixture in each cup. Carefully pour the beaten egg mixture over the cheese layer until each cup is nearly full, leaving a small gap at the top for the eggs to rise. Finally, gently place 4 potato nugget halves into each muffin cup, pressing them slightly into the egg mixture.
- Place the filled muffin tin into the preheated oven (350 degrees F / 175 degrees C). Bake for 20 to 25 minutes, or until the egg cups are set in the middle and lightly golden brown on top. You can test for doneness by gently pressing the center of an egg cup; if it springs back, it’s ready. Carefully remove the muffin tin from the oven and let the egg cups cool for a few minutes before serving. This makes them easier to remove from the cups. Serve warm and enjoy your delicious Bacon Tater Egg Cups!
FAQ Section
Can I make Bacon Tater Egg Cups ahead of time?
What vegetables can I add to my egg cups?
How do I prevent the tater tots from getting soggy?
Conclusion
These Bacon Tater Egg Cups are truly a breakfast triumph – easy to make, incredibly versatile, and bursting with flavor. They offer the perfect combination of crispy potatoes, savory bacon, fresh vegetables, and fluffy eggs, making them an ideal start to any day. Whether you’re looking for a quick weekday breakfast, a show-stopping brunch item, or a convenient meal prep option, this recipe has you covered. We hope you enjoy making and devouring these delicious egg cups as much as we do! For more culinary inspiration, including other hearty breakfast options or quick meal solutions, explore recipes on Food Network Recipes or Eating Well. You can also find more comfort food ideas on Taste of Home. Happy cooking!
For even more fantastic recipes and kitchen tips, be sure to explore other content on Food Jot Home. Happy cooking!
