Baked Egg and Tater Breakfast Cup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.3
  • Total Fat: 8.7 g
  • Cholesterol: 203.5 mg
  • Sodium: 362.8 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.8 g

View full nutritional breakdown of Baked Egg and Tater Breakfast Cup calories by ingredient


Introduction

A traditional breakfast in a cup. A traditional breakfast in a cup.
Number of Servings: 6

Ingredients

    1.5 cup frozen Shredded Hash Brown Potatoes, thawed
    1 tomato, diced
    6 slices Deli Ham, chopped
    1 cup shredded Part Skim Mozzarella or 2% Milk Cheddar cheese
    12 fresh Spinach leaves
    6 large Eggs
    1-2 Scallions, chopped
    Salt and Pepper to taste

Tips

~Substitution: Tater tots (3-4 in each cup) may be substituted for the shredded hash browns. Keep in mind that this will increase the calorie count and other values if prepared with tater tots.


Directions

1. Preheat oven to 425* F.
2. Spray muffin tin with cooking spray. Place 1/4 cup hash browns in bottom of cup and press down.
3. Bake for 20 minutes or until crispy.
4. Top each cup with cheese, tomatoes, spinach, and ham, and gently press down.
5. Crack one egg on top of each cup. Season to taste.
6. Spray top of eggs lightly with cooking spray or tent with foil to prevent the top becoming leathery.
7. Bake for 15-20 more minutes, depending on if you like your eggs runny or hard.
8. Sprinkle with freshly chopped scallions and enjoy!

Serving Size: Makes 6 individual muffin cups. Use a medium to large size cup muffin tin or it will overflow.