Bacon Tater Egg Cups

Name: Bacon Tater Egg Cups
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
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

Rating: 4.54 stars

39 Ratings
29 Reviews
14 Photos

Bacon tater egg cups are packed full of protein and veggies! Make ahead and easily reheat. The perfect way to start your day!

By Culinary Envy

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Recipe Summary

prep:

15 mins

cook:

35 mins

total:

50 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 1

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

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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.

Nutrition Facts

Per Serving:

129 calories; protein 8.5g; carbohydrates 7g; fat 8g; cholesterol 190.8mg; sodium 276.1mg. Full Nutrition

Reviews (29)

Most helpful positive review

JohnJulia Fisher

01/30/2017

This was a fantastic recipe! I made it for a pot luck breakfast at work. Most of my co-workers are vegetarians so I just omitted the bacon they loved it. I recently purchased the silicone muffin pans this was definitely the ticket. They worked perfectly! I made the recipe exactly as described and it was delicious! I will definitely make this again. Thank you for the recipe. Read More

Helpful

(21)

Most helpful critical review

rayderr

02/18/2018

I did remove the mushrooms for dietary reasons. It was ok. A little on the bland side. I will probably try one more time using items that I normally put in an omelette. They did reheat in the microwave nicely so that was nice as they were perfect for taking to work. Also it took much longer to make than it says. About 45 minutes before putting it in the oven. Read More

39 Ratings

5 star values: 26
4 star values: 10
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JohnJulia Fisher

01/29/2017

Helpful

(21)

Linda T

Allstar

02/17/2017

Tasty dish.. easy to make. I couldnt fit the full amount of eggs, so be aware you may not need this many. lo, I dont keep heavy cream in the house and I wasnt going to buy a carton for one teaspoon, so I used milk.. Came out fine Read More

Helpful

(20)

todd Thimmig

01/29/2018

I followed the directions but doubled the recipe. I used bacon and sausage with 24 eggs and filled 12 deep muffin tins not cup cake tins. Turned out great. Wife and kid's loved it and now they have yummy easy breakfast for the coming week. Will be making again soon and forever. thanks Todd the weekend breakfast cook. Read More

Helpful

(2)

01/27/2018

Easy! Would leave out the potatoes. I used sausage instead of bacon. Can mix and match depending on what ingredients you have. Very easy and good Read More

Helpful

(1)

VREEVE

08/09/2020

Made it as written. Excellent recipe! Read More

Helpful

(1)

Bunni Lebens

02/04/2018

I did not make any changes I will make it again Read More

Karen

02/02/2018

Sorry I did not care for this recipe. I thought these were dry with very little flavor. Will not make again. Read More

BigDreamer

01/28/2018

These were pretty good. I cooked them a few minutes too long and the eggs got dry. I also expected them to be more flavorful. I'd make them again but use more seasonings and Les time. Portability and nutrition are plus factors here also the fact you can just heat them up the next AM for convenience. Read More

yvonne lees

01/24/2018

Very enjoyable Read More

rayderr

02/18/2018

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All Reviews for Bacon Tater Egg Cups

- of Reviews

Bacon Tater Egg Cups

Servings Per Recipe: 12
Calories: 129.2

% Daily Value *

protein: 17 %

carbohydrates: 2 %

dietary fiber: 4 %

sugars:

fat: 12 %

saturated fat: 14 %

cholesterol: 64 %

vitamin a iu: 13 %

niacin equivalents: 17 %

vitamin b6: 8 %

vitamin c: 18 %

folate: 9 %

calcium: 7 %

iron: 7 %

magnesium: 5 %

potassium: 6 %

sodium: 11 %

thiamin: 6 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.