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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.

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 12 tater tot cups 1x
  • Category: Breakfast, Gluten Free, Vegetarian
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 5060 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

  1. Preheat oven 375°F.
  2. 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.
  3. Spray a 12-cup muffin pan with non-stick cooking spray.
  4. Place 4 or 5 tots in each cup. Mash with a back of spoon to line the bottom and sides of each cup.
  5. Add 1 tablespoon of cheddar cheese into each cup. Place in oven and bake 5 minutes.
  6. Remove the muffin pan from oven and break an egg into each cup. Sprinkle a little more cheese on top of each egg.
  7. Bake 12-15 minutes until white and yolk are set and the eggs reach to your desired doneness.
  8. 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

Keywords: tater tot

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