Breakfast Casserole Cupcakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 118.6
  • Total Fat: 7.1 g
  • Cholesterol: 118.9 mg
  • Sodium: 276.7 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.1 g

View full nutritional breakdown of Breakfast Casserole Cupcakes calories by ingredient
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Based on the Christmas Breakfast Casserole posted by Jocymc Based on the Christmas Breakfast Casserole posted by Jocymc
Number of Servings: 4


    12 Tater tots, thawed and broken up
    2 eggs
    3 slices Canadian bacon
    2 tablespoons chopped onion
    1 oz colby cheese shredded or chopped

    salt, pepper, seasonings to taste.


Preheat oven to 350 degrees F. Coat a 4 cupcake cups with cooking spray. Spread potatoes around bottom and press up the sides. Place in oven and cook for 5 minutes.

Meanwhile, beat and season eggs

Remove potatoes from oven and press potatoes down firmly with a spoon so they are spread out and cover the bottom and sides of each cup. Sprinkle the Canadian bacon, onion, and cheese over potatoes. Pour 2T of egg mixture in each.

Return pan to oven and cook until potatoes are crisp and golden and the egg mixture is set, about 15 to 20 minutes. Remove from oven and let sit about 5 minutes before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user STINA6584.

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