Avocado-Tomato Breakfast Tot Cups

  • Level: Easy
  • Total: 50 min
  • Active: 10 min
  • Yield: 12 servings
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Nonstick cooking spray, for spraying the muffin tin

One 32-ounce bag frozen potato nuggets, such as Tater Tots, defrosted 

18 slices sharp Cheddar, halved (36 half slices)

2 tablespoons half-and-half 

6 large eggs 

Kosher salt and freshly ground black pepper

12 thin slices Roma tomato

2 avocados, thinly sliced 

Sea salt flakes, for topping


  1. Preheat the oven to 375 degrees F.
  2. Spray a muffin tin liberally with cooking spray. Put 4 or 5 tots into each cup, pressing down firmly to pack them in. Top each with a half slice of Cheddar, then crisscross with another half slice. Bake until crispy, 10 to 15 minutes.
  3. Whisk the half-and-half and eggs in a bowl and sprinkle with salt and pepper. Divide the egg mixture among the "tot cups" and top each with another half slice of Cheddar and 1 slice of tomato. Bake until the eggs are firm, another 15 to 20 minutes. Let cool for 5 minutes, then carefully remove from the tin.
  4. Top with avocado slices, sea salt flakes and freshly ground black pepper.
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