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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 129 Calories

Ingredients

• ½ teaspoon salt
• 12 eggs
• 1 cup chopped onion
• ½ cup chopped fresh spinach
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ½ cup shredded Monterey Jack cheese
• ½ cup chopped red bell pepper
• 3 green onions, chopped
• ¼ teaspoon onion powder
• 1 cup chopped mushrooms
• cooking spray
• ¼ cup chopped sun-dried tomatoes, or to taste
• 1 teaspoon heavy whipping cream
• 24 frozen bite-size potato nuggets (such as Tater Tots®)
• 10 slices cooked bacon, chopped

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets onto a baking sheet.

Step 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.

Step 3

Reduce oven temperature to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

Step 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.

Step 5

Beat eggs, cream, salt, garlic powder, onion powder, and pepper together in a large bowl.

Step 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.

Step 7

Bake in the preheated oven until set in the middle, 20 to 25 minutes.