Breakfast Tater Cups 5fix Food

MUFFIN-TIN TATER TOT™ BREAKFAST CUPS

Steps:

• Heat oven to 400°F. Place foil baking cup in each of 12 regular-size muffin cups; spray foil baking cups with cooking spray.
• Place 6 frozen mini Tater Tots™ in each muffin cup; bake 30 minutes. Remove from oven; cool 5 minutes. Using 2 paper towels, gently press potatoes into cups to create a base for the muffins. Evenly sprinkle cheese over potatoes in each muffin cup.
• Meanwhile, in small bowl, mix milk, eggs and salt; set aside.
• In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until browned. Cool 2 minutes. Spoon evenly over Tater Tots™ in each muffin cup.
• Pour egg mixture evenly over sausage mixture.
• Top each cup with 6 more Tater Tots™; gently press into mixture. Bake 32 to 34 minutes or until mixture is set and Tater Tots™ are browned. Cool 15 minutes.

AVOCADO-TOMATO BREAKFAST TOT CUPS

Steps:

• 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.

EASY OMELETTE CUPS RECIPE BY TASTY

Steps:

• In a bowl, whisk together the eggs, milk, salt, and pepper.
• Push 3 tater tots in each cup of a non-stick muffin tin.
• Bake at 425°F (220°C) for 10 minutes. Remove from oven.
• Place your favorite omelette fillings in each muffin tin on top of the tater tots.
• Pour egg mixture into each muffin tin.
• Bake at 350°F (177°C) for 20 minutes, or until fully cooked!
• Enjoy!

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

CORNED BEEF HASH TATER CUPS #5FIX

Steps:

• Preheat oven to 375 degrees.
• Place the hash browns in a large bowl and sprinkle half of the cornstarch on top. Toss until well-coated. Repeat with the remaining cornstarch. Mix in the beaten egg.
• Divide the mixture evenly among 9 standard muffin tin cups that have been greased. Press the mixture to the bottom and sides of the cup. Bake 20-23 minutes or until golden brown.
• Fill the baked hash brown cups with equally divided amounts of the corned beef strips. Top with equal amounts of the shredded cheese. Bake an additional 7-9 minutes.
• Let cool 5 minutes. Carefully loosen the edges of cups using a knife. Use a fork to remove each tater cup.

BREAKFAST TATER-TOT CASSEROLE

Steps:

• Prepare a glass baking dish (at least 8x10) by spreading butter along the bottom and sides.
• In a bowl, mix eggs, milk, sour cream, chives, seasoned salt, hot sauce and salt and pepper and whisk until well blended.
• Add 2 cups cheddar and 1 cup mozzarella cheese and tots to mixture. Mix well until all tots are coated and all ingredients mixed.
• In small pan, cook sausage until just before done (sausage will finish in the oven), drain well and add to tot mixture.
• Pour the mixture into your pre-greased baking pan and top with the rest of the cheese and the bread crumbs. Spread topping evenly.
• Bake at 350 degrees for 45 minutes or until topping is golden brown.

KICKIN' JALAPENO TATER TOTS #5FIX

Steps:

• Fill a heavy saucepan with canola oil to about 2 inches deep and place over medium high heat. Using a candy thermometer, heat oil until it reaches 325 degrees.
• Place shredded hash browns in food processor (working in batches if necessary) and pulse until pieces are broken down into smaller bits. 8 - 10 pulses.
• Place chopped hash browns in a bowl and add cornstarch, peppers, and 1 tsp salt. Mix to combine.
• Shape mixture into tots or small balls about 3/4" in diameter.
• Working in batches, fry tots in canola oil until golden brown, about 2 - 3 minutes each batch. Remove tots with a slotted spoon to a paper-towel lined plate or sheet pan. Sprinkle with remaining 1 tsp salt. Serve immediately.

TATER TOT RANCH SAUSAGE CUPS

Steps:

• Preheat oven to 400 degrees F. Spray a 12-well muffin tin with nonstick cooking spray. Place 5 tater tots in each well and bake for 20 minutes until tater tots are soft.
• Remove from oven and use the bottom of a shot glass or your fingers to press the tater tots flat on the bottom and up the sides of each well. Bake until golden and crisp, about 15 minutes.
• In a large bowl, stir to combine the sausage, Colby cheese, cheddar cheese, parmesan cheese, roasted red bell peppers, mayonnaise, sour cream, ranch seasoning and chopped scallion whites. Spoon the mixture into the tater tot cups, then return to the oven and bake until cheese is melted, about 6-8 minutes.
• Remove the cups from the muffin tin and top each with a sprinkle of scallion greens and pinch chili flakes.

ROASTED HASH BROWNS WITH CHEESY AVOCADO EGG CUPS #5FIX

Steps:

• Preheat oven to 425 degrees. Pour 1 TBSP olive oil into an 9 inch round pan.
• Place the Simply Potatoes hash browns into the pan; drizzle the remaining 2 TBSP oil over the potatoes.
• Bake for 20 minutes. Remove from oven, Using the back of a large spoon, make 6 wells into the potatoes. Place the avocado halves, cut side up, on top of the potatoes.
• Break an egg into the indented area where the avocado pits were. Sprinkle with pepper jack cheese.
• Return the pan to the oven and bake for an additional 15 minutes, or until the egg is set.
• Remove from the oven.
• To serve: Scoop out a portion of the roasted potatoes and avocado baked egg onto 8 serving dishes. If desired offer small bowls of salsa and sour cream to accompany the dish.

SOUTHWEST BREAKFAST CUPS #5FIX

Steps:

• Pre heat oven to 350 degrees Spray 8 muffin tins with nonstick spray.
• Chop bacon into small pieces, fry until almost crisp. Remove from pan to paper towel lined plate and set aside. Add the chopped pepper stir fry and shredded hash brown potatoes to the hot pan and cook until slightly crisp. Divide the mixture evenly between the 8 prepared muffin tins. Press into bottom and up the sides. Carefully crack one egg into each. Bake in preheated oven 10 minutes, remove from oven, top each with an 1/8 cup of shredded cheese and divide the bacon evenly over the tops. Return to oven for 3-4 minutes for over easy, longer for harder cooked eggs.

BREAKFAST TATER CUPS #5FIX

Steps:

• Spray your muffin tins with a non-stick spray.
• Divide the potatoes between 12 muffin cups, pressing down to create a nest.
• In a bowl mix together eggs, cheese, and milk till well blended.
• Add diced ham and salt and pepper to taste.
• Pour over potatoes.
• Bake at 350 approx 18 min or till eggs are set.