Protein-packed mini egg cups loaded with vegetables, crispy bacon, and golden potato nuggets — easy to prep ahead and reheat any morning of the week.
Servings
12
Prep time
15 min
Cook time
35 min
Total time
50 min
Ingredients — 12 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Frozen bite-size potato nuggets (e.g. Tater Tots) | 24 | — |
| Cooking spray | — | as needed |
| Mushrooms, chopped | 1 | cup |
| Onion, chopped | 1 | cup |
| Red bell pepper, chopped | ½ | cup |
| Fresh spinach, chopped | ½ | cup |
| Green onions, chopped | 3 | — |
| Sun-dried tomatoes, chopped | ¼ | cup |
| Cooked bacon slices, chopped | 10 | — |
| Eggs | 12 | — |
| Heavy whipping cream | 1 | tsp |
| Salt | ½ | tsp |
| Garlic powder | ¼ | tsp |
| Onion powder | ¼ | tsp |
| Ground black pepper | ¼ | tsp |
| Monterey Jack cheese, shredded | ½ | cup |
Directions
1
Par-bake the tots. Heat the oven to 425°F (220°C). Spread the potato nuggets on a baking sheet and bake for 10 to 12 minutes, until about halfway cooked through. Remove and let them cool enough to handle, then slice each one in half.
2
Prep the muffin tin. Lower the oven temperature to 350°F (175°C). Grease 12 muffin cups generously with cooking spray and set aside.
3
Sauté the vegetables. Warm a large skillet over medium heat. Add the mushrooms, onion, red bell pepper, spinach, green onions, and sun-dried tomatoes. Cook, stirring regularly, for about 5 minutes until softened. Drain off any excess liquid, then fold in the chopped bacon.
4
Beat the egg mixture. In a large bowl, whisk together the eggs, cream, salt, garlic powder, onion powder, and black pepper until smooth and well combined.
5
Fill the cups. Divide the bacon and vegetable mixture evenly among the muffin cups. Add a sprinkle of Monterey Jack cheese over each, then pour in the egg mixture until each cup is nearly full. Press 4 potato nugget halves into the top of each cup.
6
Bake and serve. Bake at 350°F for 20 to 25 minutes, until the egg is fully set in the center with no jiggle. Let cool for a couple of minutes before removing from the tin.
Cook's notes
Make ahead & reheat
These cups keep well in the fridge for up to 4 days. Simply reheat in the microwave for 60 to 90 seconds or warm in a 325°F oven for about 10 minutes — ideal for busy mornings.
Customize freely
Swap out any vegetable based on what you have on hand — diced zucchini, corn, or roasted sweet potato all work great. Any melting cheese can replace the Monterey Jack.
Keep them from sticking
Be generous with the cooking spray, especially around the sides and bottom of each cup. Silicone muffin molds are an even better option — the cups pop out effortlessly.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 129 kcal | Saturated fat | 3 g |
| Protein | 9 g | Cholesterol | 191 mg |
| Total carbohydrate | 7 g | Sodium | 276 mg |
| Dietary fiber | 1 g | Calcium | 71 mg |
| Total sugars | 2 g | Vitamin C | 11 mg |
| Total fat | 8 g | Potassium | 225 mg |
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