Breakfast egg cups get a makeover with sautéed veggies, and deliciously crispy tots for the perfect morning variation we didn’t know we needed.
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1 Bag Alexia Organic Yukon Select Puffs (16 oz)
8 oz Mushrooms, diced
2 T Unsalted Butter
½ C Yellow Onion, diced
2 Garlic Cloves, minced
1 C Red Bell Pepper, diced
1 C Baby Spinach, roughly chopped
1 T Heavy Cream
1 C Cheddar Cheese, shredded
Salt & Pepper, to taste
OVEN: Preheat oven to 425°F. Place tots on a baking sheet in a single layer. Bake for 20-22 minutes, flipping halfway through to ensure maximum crispiness.
AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 10-12 minutes. Slide out basket halfway through cooking time and shake. Separately, preheat oven to 350°F.
Prepare 12 muffin tins by lightly greasing each tin and set aside.
Meanwhile, heat a large skillet over medium heat, add mushrooms and sauté for 5-6 minutes, allowing the water to release and evaporate. Add butter and allow it to melt, stirring to coat mushrooms. Add the diced yellow onion, garlic, and red bell pepper. Cook for an additional 4-5 minutes until tender. Stir in spinach and remove skillet from heat. Salt and pepper to taste. Set aside to cool.
In a large bowl, whisk eggs and heavy cream together. Stir in cheddar cheese and slightly cooled vegetables until combined. Fill each muffin tin ⅔ full. Reduce oven temperature to 350°F if it’s not already set to this temperature and bake for 10-12 minutes.
Top each muffin with 4-5 baked tots. The center of the muffins will be uncooked at this point. Return to the oven to bake for an additional 8-10 minutes until centers are completely set. Remove egg cups from tins and let cool slightly before enjoying.