Bacon Tater Egg Cups

16 ingredients
7 steps

Ingredients

  • 24 frozen bite-size potato nuggets (such as Tater Tots(R))
  • cooking spray
  • 1 cup chopped mushrooms
  • 1 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped fresh spinach
  • 3 green onions, chopped
  • 1/4 cup chopped sun-dried tomatoes, or to taste
  • 10 slices cooked bacon, chopped
  • 12 eggs
  • 1 teaspoon heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/2 cup shredded Monterey Jack cheese

Directions

  1. 1
    Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets onto a baking sheet.
  2. 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.
  3. 3
    Reduce oven temperature to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  4. 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.
  5. 5
    Beat eggs, cream, salt, garlic powder, onion powder, and pepper together in a large bowl.
  6. 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.
  7. 7
    Bake in the preheated oven until set in the middle, 20 to 25 minutes.

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