Rating: 4.5 stars 4.5
41 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

  • 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.

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

Nutrition Facts

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