Avocado-Tomato Breakfast Tot Cups
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 369
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 138
- Sodium
- 508
- Total: 50 min
- Active: 10 min
Ingredients
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
Directions
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- Top with avocado slices, sea salt flakes and freshly ground black pepper.