Breakfast Egg Casserole Tot Cups
These egg cups create a nice variation to the typical potato puff breakfast casserole with sautéed veggies like mushrooms and spinach.
Ingredients
- 1 bag Alexia® Organic Yukon Select Puffs (16 oz)
- 8 oz Mushrooms, diced
- 2 tbsp Unsalted Butter
- ½ cup Yellow Onion, diced
- 2 Garlic Cloves, minced
- 1 cup Red Bell Pepper, diced
- 1 cup Baby Spinach, roughly chopped
- 8 Eggs
- 1 tbsp Heavy Cream
- 1 cup Cheddar Cheese, shredded
- Salt & Pepper, to taste
Directions
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Prepare Puffs according to package instructions.
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Prepare 12 muffin tins by lightly greasing each tin and set aside.
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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.
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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.
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Top each muffin with 4-5 baked Puffs. The center of the tater tot egg 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 tater tot egg cups from tins and let cool slightly before enjoying.
